A new Identity starts at the Table
When it comes to our food, there is one simple rule: if it doesn’t grow in or around Berlin, you won’t find it at Nobelhart.
Conscious reduction is our greatest strength — and an opportunity to help shape a completely new culinary identity for our region and our country at large.
Needless to say, you will be looking in vain for chocolate and lemon on a Nobelhart menu. Nor is there much in the way of meat. On the contrary: our focus is on vegetables and dairy products. In recipes that use no more than three or four ingredients, all produce gets to speak for itself. For us, real value is not about the cost of a product or the tired clichés of traditional Michelin star cuisine. Instead we choose to put the spotlight on products of exceptional quality, sourced from small-scale, responsible agriculture — a much needed counterpoint in our time of obscene excess. That’s why to us, a baby kohlrabi is no less exciting than a fillet of venison from the Schorfheide.
There is exactly one thing setting the pace in our kitchen: the availability of local produce. If all of Germany is celebrating asparagus season but our preferred asparagus needs another six weeks to be just right, then that’s just how long it’s going to take for it to appear on our menu. This might seem uncompromising — and it is. For us, quality is non-negotiable and a trip to the wholesale market is not an option. Our commitment to seasonality and locality isn’t an end in itself, but an insistence on superior taste. For our kitchen team, this self-imposed limitation makes for a creative as well as a technical challenge. On any given day, you’ll find them not just cooking and preparing evening services, but applying both traditional and modern methods to preserve our produce.
We consider ourselves an agricultural venture as much as a restaurant. By working closely with producers, we have a direct say in what they grow — whether it is certain herbs, a special kind of pumpkin, or a heritage breed of chicken. In this continuous dialogue with our farmers, we do not just find a common language, but rather help carry their voices even further into the public discourse. We are particularly proud that many of our long-standing partners are now a regular feature on the menus of numerous Berlin restaurants and have perhaps even become household names.
Last but not least, we are pleased to see that Berlin-Brandenburg — a region often misunderstood and belittled in the West German narrative of the post-reunification years — has finally come into its own, boasting a distinct culinary identity. But this isn’t just a matter of global recognition. Rather, the success of small-scale farms provides locals with much-needed economic and professional perspectives. If we can play a small part in helping our region to gain new confidence and economic prowess by putting it on the culinary map, then we feel we’ve done a good job.
Of course we’re more than happy to accommodate any allergies or intolerances if you let us know in advance. Please be advised that we do not serve vegan suppers. Vegetarian works, though!
A new Identity starts at the Table
When it comes to our food, there is one simple rule: if it doesn’t grow in or around Berlin, you won’t find it at Nobelhart.
Conscious reduction is our greatest strength — and an opportunity to help shape a completely new culinary identity for our region and our country at large.
Needless to say, you will be looking in vain for chocolate and lemon on a Nobelhart menu. Nor is there much in the way of meat. On the contrary: our focus is on vegetables and dairy products. In recipes that use no more than three or four ingredients, all produce gets to speak for itself. For us, real value is not about the cost of a product or the tired clichés of traditional Michelin star cuisine. Instead we choose to put the spotlight on products of exceptional quality, sourced from small-scale, responsible agriculture — a much needed counterpoint in our time of obscene excess. That’s why to us, a baby kohlrabi is no less exciting than a fillet of venison from the Schorfheide.
There is exactly one thing setting the pace in our kitchen: the availability of local produce. If all of Germany is celebrating asparagus season but our preferred asparagus needs another six weeks to be just right, then that’s just how long it’s going to take for it to appear on our menu. This might seem uncompromising — and it is. For us, quality is non-negotiable and a trip to the wholesale market is not an option. Our commitment to seasonality and locality isn’t an end in itself, but an insistence on superior taste. For our kitchen team, this self-imposed limitation makes for a creative as well as a technical challenge. On any given day, you’ll find them not just cooking and preparing evening services, but applying both traditional and modern methods to preserve our produce.
We consider ourselves an agricultural venture as much as a restaurant. By working closely with producers, we have a direct say in what they grow — whether it is certain herbs, a special kind of pumpkin, or a heritage breed of chicken. In this continuous dialogue with our farmers, we do not just find a common language, but rather help carry their voices even further into the public discourse. We are particularly proud that many of our long-standing partners are now a regular feature on the menus of numerous Berlin restaurants and have perhaps even become household names.
Last but not least, we are pleased to see that Berlin-Brandenburg — a region often misunderstood and belittled in the West German narrative of the post-reunification years — has finally come into its own, boasting a distinct culinary identity. But this isn’t just a matter of global recognition. Rather, the success of small-scale farms provides locals with much-needed economic and professional perspectives. If we can play a small part in helping our region to gain new confidence and economic prowess by putting it on the culinary map, then we feel we’ve done a good job.
Of course we’re more than happy to accommodate any allergies or intolerances if you let us know in advance. Please be advised that we do not serve vegan suppers. Vegetarian works, though!