An evening in our Michelin-starred restaurant in the heart of Berlin follows the arc described by our name: it starts with NOBLE intentions, turns HARD in the middle and ends up good and FILTHY. https://nobelhartundschmutz...
Noble, because everything here is the result of uncompromising quality and only the finest products. Our vocally local concept shows that good cuisine doesn’t depend on luxury products like fois gras, lobster and filet mignon. That might seem hard(core) to some, but it isn’t. You might not suspect this kind of culinary approach when you first enter our star restaurant in Berlin. Yet a restaurant can also be a place where a good glass (or ten) make the food taste all the finer. And that’s how things can end up good and filthy.
Nine months after our opening day on February 11, 2015, the Guide Michelin deigned us worthy of our first star. That time had been spent educating people about the diversity of products available in our city and its surroundings. The praise only strengthened our resolve that the foods that stand out most clearly in mind are usually of a simpler nature, although one of unbelievable intensity and exhilaration.
Because we cook exclusively seasonally, our menu is clearly shaped by the time of year. We Nobelharts also put a special emphasis on our relationship to the producers. They’re the real stars as far as we’re concerned. They deliver the unique products that make the region what it is, who renew it and provide its real face. For all these reasons we support producers in the immediate Berlin area, in Mecklenburg-Vorpommern, in Brandenburg