The inconspicuous establishment on Friedrichstrasse follow a philosophy of their own. For patron and sommelier, Billy Wagner (previously at Berlin’s “Rutz”) and head chef Micha Schäfer (previously at the Villa Merton” in Frankfurt), appreciation and the origin of the products are of utmost importance. They use the best seasonal ingredients, which of course come from the local region. They even make their own butter! The cooking is well thoughtout and often laid out minimalistically; every component of a dish has its own story.
For Nobelhart & Schmutzig, an elaborate room model was used to create acoustics that allow patron and sommelier, Billy Wagner to be clearly understood and to be the focal point of communication. The intimacy of the guests and the pleasant feel-good atmosphere were of course also taken into account.
