Without having eaten a meal at Nobelhart & Schmutzig myself yet, I can attest to Billy Wagner’s accomplishment of something exciting. Something that very few restaurateurs in Germany succeed in doing: developing a narrative. A simple but powerful story that is easy to tell. This is also because the story (just like the host) is a bit controversial and breaks with conventions. Extremely local. Head to tail. Seasonal. Fermented. Cured. Inlaid. Autochthonous wines. BYB. Actually, these are all stories that are also told elsewhere, but hardly anyone currently succeeds in doing so as skilfully as Billy Wagner and Micha Schäfer.
For four evenings in July, Nobelhart & Schmutzig will host an event that adds another dimension to this already exciting concept: art.
Steinbeisser comes to Berlin and serves under the culinary direction of Micha Schäfer and Billy Wagner a 5-course menu based on purely plant-based ingredients from biodynamic cultivation. The art is put in the hands of the guests, as they eat with cutlery made by iron smith Nils Hint, who finishes small works of art from leftover metal and tools from the former Soviet Union. The guest chooses his tools of choice before each course.
For this purpose, Matthias Kaiser has made a series of intentionally bent and perforated porcelain tableware pieces especially for this evening. His work blurs the line between craft and art. At the same time, it builds a bridge between East and West.
I’m very curious to see how all these themes flow together – and of course, how narrative and reality come together….
All details at a glance
- 5-course menu with wine or juice accompaniment for €125
- Limited to 40 guests per evening
- 2., 3., 4. and July 5 2015 at 19:00
- At Nobelhart & Schmutzig – Friedrichstrasse 218, 10969 Berlin-Kreuzberg
- Reservation (and more info) by email to: info@steinbeisser.org
More information
The eatery Nobelhart & Schmutzig is a holistic concept by Billy Wagner and Micha Schäfer. The kitchen is integrated into the guest room. 26 people will be seated at a counter, in the center of which is the kitchen. The guest will sit in the center of the action and see who is preparing their food. In addition to the counter seating, there is a large oval table for up to 14 people. There will be a coordinated menu of five courses. They do this according to the season and the availability of the products.
Steinbeisser
Founded by Martin Kullik and Jouw Wijnsma with the aim of stimulating interdisciplinary thinking and bringing together fields such as contemporary jewelry, design, gastronomy, fashion and dance, among others. Steinbeisser hosts Experimental Gastronomy in Amsterdam, Berlin, Frankfurt, and soon in other locations.
Steinbeisser’s Experimental Gastronomy is a dining experience with artistically designed cutlery and tableware. For each edition, Steinbeisser invites two artists and a renowned chef. The chef serves an exclusive 5-course menu based on purely plant-based ingredients (vegan) from biodynamic cultivation from various regions of Germany. For this purpose, the artists, in consideration with the boss, design the unique cutlery and tableware.
The wine and beverage pairings are curated by the chef and his/her sommelier. In addition to fancy German wines, craft beers, freshly squeezed juices and the finest herbal teas, natural mineral water is available.
