The Big One
A rich and multifaceted take on the flavour of Berlin-Brandenburg. Our big box comes chock full of Nobelhart classics you won’t want to do without: our camomile ragout, juniper oil, red beet spread, smoked butter and hazelnut/roasted malt spread, to name but a few! This assortment comes with a bottle of pear juice accented with juniper. Naturally, it’s packaged in Michael Sans’ stunning gift box.
Why not add a special Furoshiki style gift wrap by Frank Leder for a modest €24? This pure cotton cloth comes in a stunning anthracite blue, with an illustration courtesy of Veronika von Manz.and makes for an amazing apron.
From: 114,50 €
This box contains
Salted butter cookies
An original French recipe for Sablé Breton, courtesy of our former sous chef Thomas Hedde-Leitner. A true classic which gets its Brandenburg twist thanks to Siebengiebelhof’s stellar butter.
Hazelnut & roast malt spread
Use our hazelnut and roast malt spread wherever you’d usually use chocolate sauce. Maybe it’s time for your next hazelnut banana split: just add banana and a spoonful of our magic spread to high-quality ice cream. Or stir it into warm milk for a fabulous, hot chocolate style drink. Fancy some cake? Use instead of cocoa powder!
Onion ragout with chamomile
If you’ve been to the restaurant, there’s a good chance you’ve already had our onion ragout with chamomile – it’s one of Micha’s all-season staples. For the full flavour experience, we recommend gently warming up the ragout before eating. And it’s more versatile than you might think: try it on a good sourdough bread, as a condiment for meat or fish or add some water and use it as a base for onion soup.
Use in salad for a wonderful ethereal note or add to yogurt or cream cheese. Goes extremely well with fresh vegetables and basically anything growing in the area around Berlin: fresh greens and mushrooms, cherries, wild game.
A true Nobelhart legend which elevates virtually any meat or vegetable dish: clarified butter from Siebengiebelhof, gently smoked over beechwood chips.
Beet accompanies us in the northern part of Germany for many months of the year and regularly finds its way onto the Nobelhart & Schmutzig plates. This spread is a small tribute to this fantastic vegetable. Cooked beet and onions are mixed with a little caramel and then immediately deglazed with apple cider vinegar, plus a hint of chili and then it’s off into the blender. A wonderful earthy-fruity beet flavor – full-bodied, wonderfully fresh thanks to the acidity and the chili. And it’s unintentionally vegan to boot!
Pear juice with juniper
We add fresh juniper berries that take the edge of the cloying sweetness of pear and add a nice ethereal note. Top it off with ice cold sparkling water for a delicious alcohol-free longdrink. If you need a little bit of a buzz, add some pear spirit!
Dried apple rings
A reminder of grandma’s garden apples: old variety apples from the lush orchards of Isak Gumpert and Apfelkonsorten, gently dried at Nobelhart.
Dried mint to keep you warm on cold days. You’ll only need a few leaves as these are intensely aromatic!
Handpicked at Vivian Böllersens Walnussmeisterei, absolut peerless in Germany.