Starting January 2020, we will no longer offer strictly vegan menus at Nobelhart & Schmutzig.
We stand behind the things we do. Our eatery: vocally local, working closely with local farmers, cooking recipes that heavily feature veg. Closed on Sundays for our weekly Berghain cleanse. (Mondays too.) We also love doing things that we stand behind completely. Vegan cooking isn’t one of them.
Not because we don’t respect a vegan lifestyle, mind you. We welcome all thoughtful and considered eating choices, be it in the quality of ingredients, their sustainability or the welfare of the animal. If your personal answer to these important questions is to reject all forms of livestock farming and embrace veganism, then we’re all for it.
But our answer is a different one.
We live it out through our dishes and the ingredients that go into them. The things that do make it to the counter at Nobelhart fulfill more than just our standards for quality, sustainability and humane treatment of the animals. Much more, we see these foodstuffs and the way they are produced as models — beacons for an agriculture and culture of eating that we find worthwhile.
And while our dishes tend to be heavy on vegetables, we feel that the milk, eggs, butter, cream and yogurt used to make them are among the finest ingredients our region has to offer. These products are at the very heart of Micha Schäfer’s cuisine, more so even then any meat or fish he might use. We naturally understand the importance of accommodating for any allergies or foodstuff intolerances. But the thought of using none of it simply on principle requires compromises of us that we aren’t willing to make.
No question: The animal-based foods available in regular stores, even organic ones, are indefensible. We ourselves would eat vegan as well, if we didn’t have access to responsibly farmed products such as milk from David Peacock of Erdhof Seewalde.
Even if we abhor industrial farming, we find the production and consumption of animal-based foods to be ethically defensible under certain conditions. We’re not turning a blind eye to what this means. Quite the opposite: we know how, when and where our producers slaughter, how the cows graze and where our hens pick their grains. Sometimes we even visit and lend a hand.
Vegetarians will still find their fill at our establishment. But strict vegan is off the menu. Berlin’s got you covered though – Restaurant Tim Raue on Rudi-Dutschke-Straße 26 is right around the corner, and will happily accommodate those looking for a vegan repast.
Starting January 2020, we will no longer offer strictly vegan menus at Nobelhart & Schmutzig.
We stand behind the things we do. Our eatery: vocally local, working closely with local farmers, cooking recipes that heavily feature veg. Closed on Sundays for our weekly Berghain cleanse. (Mondays too.) We also love doing things that we stand behind completely. Vegan cooking isn’t one of them.
Not because we don’t respect a vegan lifestyle, mind you. We welcome all thoughtful and considered eating choices, be it in the quality of ingredients, their sustainability or the welfare of the animal. If your personal answer to these important questions is to reject all forms of livestock farming and embrace veganism, then we’re all for it.
But our answer is a different one.
We live it out through our dishes and the ingredients that go into them. The things that do make it to the counter at Nobelhart fulfill more than just our standards for quality, sustainability and humane treatment of the animals. Much more, we see these foodstuffs and the way they are produced as models — beacons for an agriculture and culture of eating that we find worthwhile.
And while our dishes tend to be heavy on vegetables, we feel that the milk, eggs, butter, cream and yogurt used to make them are among the finest ingredients our region has to offer. These products are at the very heart of Micha Schäfer’s cuisine, more so even then any meat or fish he might use. We naturally understand the importance of accommodating for any allergies or foodstuff intolerances. But the thought of using none of it simply on principle requires compromises of us that we aren’t willing to make.
No question: The animal-based foods available in regular stores, even organic ones, are indefensible. We ourselves would eat vegan as well, if we didn’t have access to responsibly farmed products such as milk from David Peacock of Erdhof Seewalde.
Even if we abhor industrial farming, we find the production and consumption of animal-based foods to be ethically defensible under certain conditions. We’re not turning a blind eye to what this means. Quite the opposite: we know how, when and where our producers slaughter, how the cows graze and where our hens pick their grains. Sometimes we even visit and lend a hand.
Vegetarians will still find their fill at our establishment. But strict vegan is off the menu. Berlin’s got you covered though – Restaurant Tim Raue on Rudi-Dutschke-Straße 26 is right around the corner, and will happily accommodate those looking for a vegan repast.