Nobelhart & Schmutzig

This restaurant on Friedrichstraße may look unassuming but it has a unique philosophy. Proprietor and sommelier Billy Wagner and head chef Micha Schäfer prize the ingredients and the way they are sourced above all else. It goes without saying, then, that they use only the finest seasonal produce – from the region, of course. They even make their own butter. They may have adapted their menu from 10 reduced-portion courses to six slightly larger courses (eg haricot beans, lovage, Heggelbach cheese or lamb, leek, potato), but they remain true to their sustainable concept. The chefs are happy to talk you through their sophisticated dishes, whether at your table or the counter by the open kitchen – these seats are in particularly high demand, by the way! The set menu is accompanied by extremely interesting wines, beers and distillates. Tip: Come Tue-Thu for a more inexpensive meal.