NOBELHART & SCHMUTZIG
Brutally local | Uncompromising quality | Promotion of innovative agriculture
At Berlin's Michelin-starred restaurant Nobelhart & Schmutzig, it's known as "brutally local". To achieve this, an emotional relationship with the producers is cultivated, they are met personally to enable direct communication. In this way, nature can be reacted to more quickly.
NOBELHART & SCHMUTZIG - SUSTAINABILITY
Together - with guests and employees
Only the perfect taste counts, not the aesthetics. In addition, innovation in farms is promoted. That means also time for the employees to go into nature and collect ingredients. Communication between guest and chef is just as important here in order to promote the relationship to agriculture.
Regional and seasonal
All ingredients are regional, the menu changes seasonally and meat & fish come from German producers under ethical animal husbandry. Nevertheless, at least 75% of the menus are vegetarian.
The restaurant is also a member of Greenpeace and takes part in various charitable activities. The electricity is 100% eco and the inventory consists of old wine carafes from the flea market as well as uniforms and napkins made of old textiles.