Behind the scenes at Nobelhart
You’ve probably seen it: last week, the Michelin stars were handed out once again. Our own was renewed for the eleventh year in a row. (Woop woop!)
When restaurants share their Michelin success on social media (or anywhere else), the focus is, quite rightly, on what guests actually experience: the food, the wine, the service, the whole evening. After all, that’s what the little red thing is for.
But if you’d like to see what sits behind Michelin-starred dining, we’d recommend this recent article about us in the German newspaper taz. Journalist Carolina Schwarz spent an entire day with us, following the team behind the scenes at Nobelhart & Schmutzig.
The result is a remarkably nuanced portrait of what we’re actually trying to do here: not just give our guests a bloody good evening, but build a values-driven restaurant, create better working conditions, keep learning ourselves, and somehow make the whole thing economically viable. It’s a balancing act that works better some days than others.
And that’s precisely what we appreciate about the article. It’s not mere flattery, but also captures some of the contradictions, tensions, and compromises that come with trying to do things this way.
If you’ve been meaning to come back to Nobelhart, now might just be the perfect moment. We’ll be here until 11 July, after which we’re off for our summer break. We’ll be back, well-rested, on 11 August.
(Oh, and yes – we have air conditioning.)
Behind the scenes at Nobelhart
You’ve probably seen it: last week, the Michelin stars were handed out once again. Our own was renewed for the eleventh year in a row. (Woop woop!)
When restaurants share their Michelin success on social media (or anywhere else), the focus is, quite rightly, on what guests actually experience: the food, the wine, the service, the whole evening. After all, that’s what the little red thing is for.
But if you’d like to see what sits behind Michelin-starred dining, we’d recommend this recent article about us in the German newspaper taz. Journalist Carolina Schwarz spent an entire day with us, following the team behind the scenes at Nobelhart & Schmutzig.
The result is a remarkably nuanced portrait of what we’re actually trying to do here: not just give our guests a bloody good evening, but build a values-driven restaurant, create better working conditions, keep learning ourselves, and somehow make the whole thing economically viable. It’s a balancing act that works better some days than others.
And that’s precisely what we appreciate about the article. It’s not mere flattery, but also captures some of the contradictions, tensions, and compromises that come with trying to do things this way.
If you’ve been meaning to come back to Nobelhart, now might just be the perfect moment. We’ll be here until 11 July, after which we’re off for our summer break. We’ll be back, well-rested, on 11 August.
(Oh, and yes – we have air conditioning.)