Eggs & Raisins

Nobelhart & Schmutzig

Here’s what we Nobelharts like to do when the days grow shorter, colder, and darker: we light a few candles, curl up on the sofa with a nice cosy blanket, indulge in some seasonal baked goods and maybe have a tipple. If that sounds like your kind of December afternoon, you won’t want to miss out on this spectacular combination, consisting of Jan Kaiser’s stollen and Matthias Sievert’s Eierlikör. 

When Billy asked his 100% Saxon father to point him towards Saxony’s best stollen, Michael Wagner didn’t miss a beat: why, it’s the Stollenkaiser’s stollen, of course! The moniker is entirely apt, too,  as this lovely, crumbly, yeasty cake truly does reign supreme. It is made only with the finest ingredients according to the traditional recipe passed down to Jan by his great-great-grandfather. (He has only amended one thing and uses butter instead of lard.)

Eierlikör – and no, it’s not quite eggnog – isn’t just for Easter and makes for a fabulous pairing with Jan’s raisin stollen. It’s just as well that we’ve sourced the very best there is, courtesy of none other than Matthias Sievert. Trust this distiller legend to elevate this misunderstood beverage from the sickly sweet corner into a work of art. Rich velvety eggs and Benjaminer cherry schnapps from the Hesselbach valley make for an amazing breadth of complexity. Best enjoyed at 10-14 degrees. 

Why not order all these products individually? Because this lovely little package deal gets you 10% off, that’s why!

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This set contains

Ovum egg liqueur

What makes this one so special is the addition of cherry brandy from Benjamin cherries of the Haselbach valley, turning it into a complex and multifaceted drink.

Raisin stollen

The baked stollen are then placed for about 24 hours in damp linen cloths that Jan inherited from his grandmother. Then the Stollen are allowed to rest for a while, to recover from the strain of baking before being buttered and sugared a second time. Finally, they are allowed to ripen for several weeks.

Nobelhart & Schmutzig
If Billy is to be believed, Nobelhart und Schmutzig only exists so that he can easily get his hands on the best food the Berlin and Brandenburg region has to offer. And so he can help himself to any of the 1308 different wines stored in our lovingly curated cellar….  But all joking aside, the motto at Nobelhart is:

Putting Local Food Back in Your Hands!

Nobelhart & Schmutzig has been “vocally local” from the start. Since first opening our doors in February 2015, we have grown fearlessly into our current role as Germany’s most political restaurant. This involves a conscious decision to shift the focus squarely onto the people, all from the greater Berlin region, who produce our raw ingredients. This self-imposed renunciation of products from afar, including lemons, tuna and chocolate, is the foundation of our eatery’s distinctive signature. There’s more at play here than just culinary aesthetics. Serving this philosophy also intrinsically means promoting environmental and economic sustainability for the people working with the bountiful nature in and around Berlin. It also involves pride in a sense act, even if too few understand it as such. And the ordinary shopping list very much serves as the stage for this modern brand of politics.  In addition to supporting raw ingredient producers from the Berlin region, Nobelhart & Schmutzig works closely with Die Gemeinschaft to establish a new and better eating culture for all. Good, healthy food should provide a future, perspectives and identity for the people who produce it and the companies that transform raw ingredients into fine products.