Ernst
Mitte
Two Michelin stars + Green Star — Dylan Watson-Brawn's twelve-seat counter in Wedding.
One Michelin star, one Green Star — Berlin's most radical sourcing programme.
Billy Wagner runs Nobelhart & Schmutzig as a manifesto. Nineteen seats around an open counter on Friedrichstraße in Kreuzberg; one Michelin star and one Green Star (sustainability) since 2017. The kitchen — under Micha Schäfer — uses only ingredients from Berlin-Brandenburg producers within roughly 200 kilometres; no pepper, no chocolate, no citrus. The tasting menu is the only option, ten courses, presented at the counter with explanation. Wagner sets the wine pairing as a continuation of the argument. It is the closest thing Berlin has to a Noma equivalent — and the German guide-keepers have accepted the premise rather than penalised it.
Book eight weeks ahead — the room sells out the day it opens its calendar. For the audience, this is the must-try if the trip is built around one tasting-menu booking. The hyperlocal premise reads exactly like Bursa-via-Mikla but with Brandenburg root vegetables instead of Aegean herbs.
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