Honey Dinner/”Superfood” for World Bee Day, Friday May 22nd, 2026, with Lisa Ertl & Moritz Seidler
On the occasion of World Bee Day 2026, we’re turning our attention to a product that is often stirred into tea before we’ve really considered what it is: honey. A food and natural product in which time, place, climate, flora, fauna, and the practice of beekeeping come together in a very particular way. Something in which the entanglement of landscape and living organisms can quite literally be tasted.
Over the course of its life, a single bee produces around 10 grams of honey, roughly a well-filled teaspoon. In doing so, it travels some 2,400 kilometres in its average seven-week lifespan and visits around 150,000 flowers. And that’s only part of the story. Turning nectar into honey is a collective process: water is evaporated, enzymes are added, the liquid is stored in comb cells and finally sealed with a thin layer of wax.
Very little of this scale and precision is reflected in what fills supermarket shelves. The honey market is widely considered one of the least transparent in the food sector, to an almost criminal extent. Much of what is commercially available is questionable in both origin and composition; diluted, blended, manipulated, obscured. What remains is very often a uniform, sweet substance that has very little to do with actual honey.
But real honey? That’s a different story, and a much more fascinating one. Which is exactly what this special dinner explores.
Together with Lisa Ertl and Moritz Seidler – two Berlin-based beekeepers with hives in and around the city and in Brandenburg – we’ll be looking at honey in a way that aims to sharpen your eye (and palate) for quality, origin, and value. Because honey, much like wine, reflects its vintage and its terroir. Different locations, different years, different bees and beekeepers yield different flavours. There is a great deal to discover and, of course, to question.
Lisa and Moritz will be in conversation with you throughout the evening, exploring questions such as:
What defines good honey?
Can you taste a landscape?
How do varieties, locations, and vintages differ?
What is the value of honey when we understand it not simply as a sweetener, but as an agricultural and ecological product in its own right?
The kitchen, too, will follow the theme. Micha has developed two courses centred on honey and other bee products, such as pollen. Four additional courses accompany the evening, alongside fresh honeycomb and the opportunity to taste different varietal and vintage honeys. The drinks stay on topic as well: including Bouche’s Honey-Comb bottling by the glass, our own honey beer – Aoltbeer, developed together with Brauerei Kemker Kultuur and Imkerei beckmann urtracht – as well as a range of non-alcoholic options featuring honey.
Throughout May, two honey-based courses will also appear within our regular menu.
We expect that most of the evening will be held in German, though Lisa and Moritz are happy to switch to English if you need.
What:
Honey Dinner / “Superfood” for World Bee Day
with Lisa Ertl and Moritz Seidler
When:
Friday, May 22, 2026 at 7:00 p.m.
Price:
A very reasonable € 230.00 per person, including all drinks
Includes:
A six-course dinner by Nobelhart & Schmutzig | Alcoholic and non-alcoholic beverages from our cellar | A presentation by Lisa Ertl and Moritz Seidler (in German; both are happy to speak English if needed) | An evening at Nobelhart & Schmutzig
Where:
Speiselokal Nobelhart & Schmutzig | Friedrichstraße 218 | 10969 Berlin (Kreuzberg)
RSVP:
Please book via this link
Allergies & dietary requirements:
We are happy to accommodate allergies, intolerances, and vegetarian diets.
A vegan menu is not available.
Cancellation policy:
Cancellations are free of charge until Tuesday, May 19, 2026 at 6:00 p.m.
After that, we won’t charge you as long as we are able to rebook your seats.
Honey Dinner/”Superfood” for World Bee Day, Friday May 22nd, 2026, with Lisa Ertl & Moritz Seidler
On the occasion of World Bee Day 2026, we’re turning our attention to a product that is often stirred into tea before we’ve really considered what it is: honey. A food and natural product in which time, place, climate, flora, fauna, and the practice of beekeeping come together in a very particular way. Something in which the entanglement of landscape and living organisms can quite literally be tasted.
Over the course of its life, a single bee produces around 10 grams of honey, roughly a well-filled teaspoon. In doing so, it travels some 2,400 kilometres in its average seven-week lifespan and visits around 150,000 flowers. And that’s only part of the story. Turning nectar into honey is a collective process: water is evaporated, enzymes are added, the liquid is stored in comb cells and finally sealed with a thin layer of wax.
Very little of this scale and precision is reflected in what fills supermarket shelves. The honey market is widely considered one of the least transparent in the food sector, to an almost criminal extent. Much of what is commercially available is questionable in both origin and composition; diluted, blended, manipulated, obscured. What remains is very often a uniform, sweet substance that has very little to do with actual honey.
But real honey? That’s a different story, and a much more fascinating one. Which is exactly what this special dinner explores.
Together with Lisa Ertl and Moritz Seidler – two Berlin-based beekeepers with hives in and around the city and in Brandenburg – we’ll be looking at honey in a way that aims to sharpen your eye (and palate) for quality, origin, and value. Because honey, much like wine, reflects its vintage and its terroir. Different locations, different years, different bees and beekeepers yield different flavours. There is a great deal to discover and, of course, to question.
Lisa and Moritz will be in conversation with you throughout the evening, exploring questions such as:
What defines good honey?
Can you taste a landscape?
How do varieties, locations, and vintages differ?
What is the value of honey when we understand it not simply as a sweetener, but as an agricultural and ecological product in its own right?
The kitchen, too, will follow the theme. Micha has developed two courses centred on honey and other bee products, such as pollen. Four additional courses accompany the evening, alongside fresh honeycomb and the opportunity to taste different varietal and vintage honeys. The drinks stay on topic as well: including Bouche’s Honey-Comb bottling by the glass, our own honey beer – Aoltbeer, developed together with Brauerei Kemker Kultuur and Imkerei beckmann urtracht – as well as a range of non-alcoholic options featuring honey.
Throughout May, two honey-based courses will also appear within our regular menu.
We expect that most of the evening will be held in German, though Lisa and Moritz are happy to switch to English if you need.
What:
Honey Dinner / “Superfood” for World Bee Day
with Lisa Ertl and Moritz Seidler
When:
Friday, May 22, 2026 at 7:00 p.m.
Price:
A very reasonable € 230.00 per person, including all drinks
Includes:
A six-course dinner by Nobelhart & Schmutzig | Alcoholic and non-alcoholic beverages from our cellar | A presentation by Lisa Ertl and Moritz Seidler (in German; both are happy to speak English if needed) | An evening at Nobelhart & Schmutzig
Where:
Speiselokal Nobelhart & Schmutzig | Friedrichstraße 218 | 10969 Berlin (Kreuzberg)
RSVP:
Please book via this link
Allergies & dietary requirements:
We are happy to accommodate allergies, intolerances, and vegetarian diets.
A vegan menu is not available.
Cancellation policy:
Cancellations are free of charge until Tuesday, May 19, 2026 at 6:00 p.m.
After that, we won’t charge you as long as we are able to rebook your seats.