Smoked salt

Nobelhart & Schmutzig

We wouldn’t want to miss those delicious smokey flavors in our food. But do they always have to come from bacon or hearty sausages? Not at all. We’ve already proven that with our smoked butter, which you may know from our mashed potatoes or Micha’s legendary potato soup. Here’s another way to bring the fantastic aroma of beechwood smoke into your kitchen without setting it on fire – and it’s completely (and quite unintentionally) vegan, too! And unlike the butter (which only keeps for a measly 18 months) its use-by date is basically long after we’re all dead. 

Of course, we only use Luisenhaller Tiefensalz for our smoked salt.


160g jar


(€56.25 per 1kg)


You can, of course, sprinkle the salt on a buttered sandwich. Other than that, use it like you would regular salt: anywhere you crave smoke and that dark depth. Also great as a yogurt or cottage cheese dip for raw vegetables. Having said that, you should really put it in all your veggie soups and stews from now on, as it’s bound to turn a “regular veggie stew” into a “veggie stew for the ages.” Seriously. Or sprinkle it on freshly pan-fried steak to transport yourself back to last summer’s barbecues. 



Kirschchutney / Pfeffer / Rauchsalz
by Ann-Sophie Raemisch


What you can do with the Berliner Fenster
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.