Nobelhart & Schmutzig
Fine dining restaurant · Kreuzberg ·
10-course meals from Berlin-area ingredients, wine pairings
10-course meals from Berlin-area ingredients, wine pairings
"This restaurant on Friedrichstraße may look unassuming but it has a unique philosophy. Proprietor and sommelier Billy Wagner and head chef Micha Schäfer prize the ingredients and the way they are sourced above all else. It goes without saying, then, that they use only the finest seasonal produce – from the region, of course. They even make their own butter. They may have adapted their menu from 10 reduced-portion courses to six slightly larger courses (eg haricot beans, lovage, Heggelbach cheese or lamb, leek, potato), but they remain true to their sustainable concept. The chefs are happy to talk you through their sophisticated dishes, whether at your table or the counter by the open kitchen – these seats are in particularly high demand, by the way! The set menu is accompanied by extremely interesting wines, beers and distillates. Tip: Come Tue-Thu for a more inexpensive meal." - Michelin Inspector
"A Berlin restaurant whose chefs have spent years installing processes to improve work-life balance for staff, creating a publicly discussed blueprint and acknowledging it remains a work in progress." - ByPervaiz Shallwani
"The counter bar that wraps around chef Micha Schäfer’s kitchen is a stunner, and an effective stage for his tasting menu. The chef forgoes unsustainable imports to focus on ingredients from the Berlin-Brandenburg region. The menus take a New Nordic approach to German items from asparagus to kohlrabi — only in season, of course. Though meat is fading out of focus at Nobelhart & Schmutzig, meals usually feature a bite or two, such as absurdly tender lamb. It’s all deftly paired with contemporary wines by owner and host Billy Wagner, who is widely regarded as one of the best sommeliers in the city." - Tim Forster
"Nobelhart & Schmutzig's 28-seat counter in Kreuzberg wraps around a bustling open kitchen where young chefs, under the watchful eye of executive chef Micha Schäfer, do their thing. The space is exciting and intimate, especially when the cooks take turns serving the dishes and describe not only what you’ll be eating but where it came from: Everything is sourced from producers in and around Berlin. Locavores will be in heaven here and wine-loving friends will swoon—this is a dining extravaganza not to be missed." - Liz Humphreys
"Nobelhart & Schmutzig is listed at the The World's 50 Best Restaurants in 2024 as rank 43." - The World's 50 Best Restaurants