A new Identity starts at the Table

 

We at Nobelhart & Schmutzig are carving out a new profile for German cuisine, one that is finally entirely its own. From the day we opened our eatery doors, our mission has been to tear down the antiquated concepts of fine dining by establishing Germany’s own genuine signature rather than an eternal plagiarism of French haute cuisine. “Vocally local” means more than just defining our culinary philosophy. It also commits us to bringing well-deserved attention to the food producers toiling anonymously in and around Berlin. The chef is no longer the star, but rather the ingredients and their producers, without whom our vocally local concept would be inconceivable. And that’s how we ultimately judge ourselves and our creations — not by the cost of the ingredients, but by the care and quality of what we make from them. Symbols like white tablecloths, heaping floral bouquets, a fleet of waiters and a mineral water list that runs 35 brands deep are not nor have ever been important to us. We are instead dedicated to a contemporary, forward-looking gastronomical concept.

The impacts are direct and real. For starters, we have removed the separation between guest and kitchen. At Nobelhart & Schmutzig our cooking and dining space are one, with no opaque distancing between guests and staff. The counter serves as the thin copper line separating those who are creating from those who are partaking. You are welcome to observe the chefs at their labors as much or as little as you desire. The stoves and pans are all spread wide before your eyes.

Our seating arrangements are intended to recall the feeling of a home kitchen table, except here the table is actually a counter running around the prep area. Head chef Micha Schäfer and his kitchen crew also play a major role in the guest experience, as they plan each evening’s meal. For our diners, there is a certain joy in putting their gustatory fate, at least for this one night, in the hands of people they can trust.

We serve one prix fixe (10 courses) for € 105 (or € 130 on the eve of federal holidays as well as on Thursdays, Fridays, and Saturdays), including unlimited Brita-filtered water (medium and still). We do not serve à la carte.

We know those prices are eye-popping. Our special student offer allows students and apprentices the chance to partake in our experience without needing mommy and daddy or a rich aunt from America to step in.

>>Student deal<<

We do not serve à la carte. We are however always happy to accommodate any sensitivities/allergies in our guests, or for vegetarian lifestyles. Just please let us know in advance! And please also note that we do not offer a purely vegan ensemble. Why not? You can read our thoughts here.

 The Meaning of the Nobelhart & Schmutzig Name

Any given evening in our eatery in Berlin Kreuzberg will hopefully touch on all the aspects of our name: it starts with NOBLE intentions, turns HARD in the middle and ends up good and FILTHY. Noble, because everything here is the result of uncompromising quality and only the finest products. Our vocally local concept shows that good cuisine doesn’t depend on classic luxury products like fois gras, lobster and filet mignon. That might seem hard(core) to some, but it isn’t. Yet a restaurant can also be a place where a good glass (or ten) makes the food taste all the finer. And that’s how things can end up fine and filthy.

 

A new Identity starts at the Table

 

We at Nobelhart & Schmutzig are carving out a new profile for German cuisine, one that is finally entirely its own. From the day we opened our eatery doors, our mission has been to tear down the antiquated concepts of fine dining by establishing Germany’s own genuine signature rather than an eternal plagiarism of French haute cuisine. “Vocally local” means more than just defining our culinary philosophy. It also commits us to bringing well-deserved attention to the food producers toiling anonymously in and around Berlin. The chef is no longer the star, but rather the ingredients and their producers, without whom our vocally local concept would be inconceivable. And that’s how we ultimately judge ourselves and our creations — not by the cost of the ingredients, but by the care and quality of what we make from them. Symbols like white tablecloths, heaping floral bouquets, a fleet of waiters and a mineral water list that runs 35 brands deep are not nor have ever been important to us. We are instead dedicated to a contemporary, forward-looking gastronomical concept.

The impacts are direct and real. For starters, we have removed the separation between guest and kitchen. At Nobelhart & Schmutzig our cooking and dining space are one, with no opaque distancing between guests and staff. The counter serves as the thin copper line separating those who are creating from those who are partaking. You are welcome to observe the chefs at their labors as much or as little as you desire. The stoves and pans are all spread wide before your eyes.

Our seating arrangements are intended to recall the feeling of a home kitchen table, except here the table is actually a counter running around the prep area. Head chef Micha Schäfer and his kitchen crew also play a major role in the guest experience, as they plan each evening’s meal. For our diners, there is a certain joy in putting their gustatory fate, at least for this one night, in the hands of people they can trust.

We serve one prix fixe (10 courses) for € 105 (or € 130 on the eve of federal holidays as well as on Thursdays, Fridays, and Saturdays), including unlimited Brita-filtered water (medium and still). We do not serve à la carte.

We know those prices are eye-popping. Our special student offer allows students and apprentices the chance to partake in our experience without needing mommy and daddy or a rich aunt from America to step in.

>>Student deal<<

We do not serve à la carte. We are however always happy to accommodate any sensitivities/allergies in our guests, or for vegetarian lifestyles. Just please let us know in advance! And please also note that we do not offer a purely vegan ensemble. Why not? You can read our thoughts here.

 The Meaning of the Nobelhart & Schmutzig Name

Any given evening in our eatery in Berlin Kreuzberg will hopefully touch on all the aspects of our name: it starts with NOBLE intentions, turns HARD in the middle and ends up good and FILTHY. Noble, because everything here is the result of uncompromising quality and only the finest products. Our vocally local concept shows that good cuisine doesn’t depend on classic luxury products like fois gras, lobster and filet mignon. That might seem hard(core) to some, but it isn’t. Yet a restaurant can also be a place where a good glass (or ten) makes the food taste all the finer. And that’s how things can end up fine and filthy.