NOBELHART & SCHMUTZIG
Promotion of innovative agriculture
The guiding principle of the Michelin star restaurant Nobelhart & Schmutzig in Berlin is "brutally local". For the restaurant's owner, host and sommelier Billy Wagner, this means no use of pepper, cinnamon or lemon. Instead, he cultivates an emotional relationship with producers as he personally meets them in order to enable direct communication. In this way, it is quicker to adjust and react to nature.
To him, only the perfect taste counts, not the aesthetics. In addition, innovation in agricultural holdings is encouraged. This means that employees are ensured to go into nature and collect ingredients. Additionally, communication between guests and the cook is just as important in order to promote the connection to agriculture.
All ingredients are regional, the menu changes seasonally and meat and fish come from German producers with ethical animal husbandry. However, at least 75% of the menus are vegetarian. The restaurant is also a member of Greenpeace and takes part in various charitable events. The electricity is 100% eco and the inventory consists of old wine carafes from the flea market as well as uniforms and serviettes from old textiles.