Seasonal butter

Nobelhart & Schmutzig

…made with cream from Erdhof Seewalde  (pasteurised).
David Peacock’s cows (Angler Rotvieh) are giving the cream for this beautiful butter which has a wonderful aroma and taste.

This butter is produced by us in Nobelhart and varies from season to season, depending on the cow’s food.

At the moment this is a 2022 summer butter.

250g portion


(€72.00 per 1kg)

French Buttercream


1.5 eggs (we like Erdhof Seewalde eggs best!)
40g organic sugar
100g butter


Have it pure on sourdough bread… or turn it into a magnificent French buttercream and add sliced rhubarb and cherry blossom sugar for a superb dessert.


Whip sugar and eggs over a water bath until the temperature reaches 80°C. Whip it again once it’s cooled down.
Allow the butter to soften at room temperature, then whip. Mix the butter and sugar/egg mixture.

Recipes & Ideas


Wirsing / Espelette / Romesco
by Ann-Sophie Raemisch
Endivie / Haselnuss / Birne
by Kristiane Kegelmann
Spargel / Butterbrösel /Johannisbeerstrauchöl
by Ann-Sophie Raemisch


Quiche Lorraine
by Ann-Sophie Raemisch
Bratapfel / Salzkaramell
by Ann-Sophie Raemisch
Sauerkraut / Blutwurst / Johannisbeerstrauchöl
by Ursula Heinzelmann
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.