Nobelhart & Schmutzig

What makes Nobelhart & Schmutzig a particularly gourmet restaurant?

Since 2015, Nobelhart & Schmutzig has stood for a cuisine that relies almost exclusively on ingredients from within a 250-kilometer radius. Chef Micha Schäfer and Sommelier Billy Wagner critically question every ingredient. The dishes are minimalistic, regional, and seasonal, yet complex in taste and combination. The kitchen has no room for exotic extravagances like chocolate or lemon. Instead, classics like lamb with leek or celery with charcoal oil are served, always accompanied by natural wines. The restaurant has a Michelin star and was awarded the Sustainable Restaurant Award in 2024 – a combination that underscores its position in Berlin’s gourmet scene. The interior is simple, with a large counter in front of the open kitchen, creating a communicative atmosphere that is central to the experience. The seats at the counter are highly sought after.

What does the menu look like and what does a menu cost at Nobelhart & Schmutzig?

Nobelhart & Schmutzig offers a 6-course menu with products exclusively from the region. The focus is on local products such as Heggelbacher cheese, market vegetables, or wild-caught fish from the nearby surroundings. There are no large portions, but rather six well-composed courses that honor the origin of the food. The price for a 6-course menu starts at approximately 120 Euros per person, which is justified given the quality and sustainability standards. additionally, there are refined wine and beer pairings, often natural. For bargain hunters, Tuesday to Thursday evenings are an option, as prices for an exquisite menu are slightly lower then. The restaurant atmosphere is deliberately relaxed, yet focused, so guests are asked not to take photos and instead enjoy the culinary focus.

What is the ambiance and service like at Nobelhart & Schmutzig?

Nobelhart & Schmutzig welcomes its guests through an unassuming back entrance near Checkpoint Charlie. A dark hallway then leads into the large dining room with a single, long counter that frames the open kitchen. Thus, every guest sits right in the middle of the action. The style is industrial-chic and functional, without frills. The staff explain each course in detail and with passion, which makes the service particularly personal. One senses the conviction behind every detail: from the homemade butter to the careful selection of wines. The atmosphere invites guests to fully engage with the dishes and the origin of the ingredients, which has an almost meditative effect for many visitors.

Our Conclusion:

Nobelhart & Schmutzig is no ordinary gourmet restaurant. It is on a culinary mission that is uncompromisingly dedicated to the region. With its Michelin star and the Sustainable Restaurant Award, it demonstrates that sustainable cuisine can also meet the highest standards. The minimalist atmosphere and direct proximity to the kitchen make the experience intense and honest. Nobelhart & Schmutzig is recommended to all who appreciate culinary discoveries off the beaten path – provided they reserve in advance.