Nobelhart & Schmutzig, Berlin, 5/16/15

Locked entrance
Locked entrance

A very new restaurant on the Berlin dining scene. The door is locked and you ring the bell to gain entry – like going to a friend’s house for dinner. Sommelier Billy Wagner is said to have a very creative wine collection and he did come up with some interesting choices. HIs chef makes everything in house and uses only locally produced ingredients. Everyone sits around a very comfortable bar and eats the tasting menu of the night. The name is not of those in charge but is a German for “nobel heart and dirty” in that they hope to inspire some fun in the lives of patrons and thus the condom machine in the bathroom. It was indeed fun enough that I forgot to take photos of a couple items!

The white asparagus we started with were thick and tasty. The rape blossoms were fresh and mild. The housemate bread and butter are a course in itself and quite dense and chewy. The trout was a change up on the usual in that the potatoes were mixed with smoked butter while the trout was just poached. They were served in a whey milk sauce which added the needed tartness and the chicory added the crunch – a nice combo. Next was a dish attempting to make cucumbers more exciting and thus they were mixed with Emmer wheat and Rowan berries with he berries being a very bitter component and the wheat making a crisp contribution. The radish, black pudding and parsley dish followed and unfortunately was one of the non photographed things, but the black pudding was fried and had a wonderful chew surrounded by a parsley sauce. So simple it was good described the celeriac broth course. The pork neck was smoked then roasted and served rare with the broth coming from boiling the bones. A delicious treat. The green oats ice cream was topped with roasted malt and stewed rhubarb on the side. The last course was a cake with Barberry which I have on the assembly counter but again forgotten in the festivities. A good sign?!

room filled Music is via a turntable and albums

room interior room interior

Asparagus
Asparagus
Rape blossoms with caviar and sour cream
Rape blossoms with caviar and sour cream
starting sparkler
starting sparkler
Chef Micha Schaefer
Chef Micha Schaefer
Durum wheat semolina Sironi bread
Durum wheat semolina Sironi bread
raw milk butter
raw milk butter
flatware box at your setting
flatware box at your setting
Red wine
Red wine
Sommelier and owner, Billy Wagner
Sommelier and owner, Billy Wagner
Trout, potato and chicory in a whey milk sauce
Trout, potato and chicory in a whey milk sauce
Cucumber, Emmer wheat and Rowan berries Radish, black pudding, parsley
Cucumber, Emmer wheat and Rowan berries Radish, black pudding, parsley
Celeriac, leek and beef fat
Celeriac, leek and beef fat
Frankie enjoyed the wine
Frankie enjoyed the wine
not an overcrowded kitchen
not an overcrowded kitchen
One of the staff
One of the staff

x

Frankie endorsed the pork neck, onions and chamomile
Frankie endorsed the pork neck, onions and chamomile
Sorrel and dill blossoms
Sorrel and dill blossoms
Making ice cream shape
Making ice cream shape
Green oats ice cream with rhubarb
Green oats ice cream with rhubarb
another kitchen person
another kitchen person
One of the kitchen people with a cool jigsaw puzzle tatoo
One of the kitchen people with a cool jigsaw puzzle tatoo
cake with barberry (on the assembly table)
cake with barberry (on the assembly table)

6 thoughts on “Nobelhart & Schmutzig, Berlin, 5/16/15

    1. I’ve got 2 up from Brussels (Sea Grill and Comme Chez Soi) but hated to post more since that was from 2013 but have pictures from Jaloa, Le Bell Maraichere, La Brasserie de Bruxelles and Viva M’Boma that I could post if you are interested. Let me know and I can put them up after I finish a bunch we just visited in Rome and New Orleans. Thanks for looking!

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  1. Howdy! Would you mind if I share your blog with my twitter group? Theres lots of people that I believe would really enjoy your content. Please let me know. Thanks dfkfcfedcacg

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  2. Dear Frank, may we ask you kindly to erase the pictures of the room. We have a no pictures police in the restaurant. We do not want the guests understand the room and who it is build. Thx Billy Wagner

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    1. Dear Billy,

      I’m wondering if this is you or is spam (as marked by my server)? Not sure what you are asking if it is you. My article does not show anything that is not easily obtained with a google search or with Trip Advisor, etc. and there was no photo restriction policy when we were there. I certainly do not want to offend but unsure on how to proceed. Thanks and hope you all are doing well.

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