The Hangover Cure

Nobelhart & Schmutzig

If you met the New Year in style – and in your cups – you might just need a little help to get you back on track for a happy and healthy 2022. Well, here’s our bid to help you with that first roaring hangover:

The classic cure for sore heads and tummies following a properly boozy night? Why, pickled gherkins! Here’s the Nobelhart version, made with the finest Spreewaldgurken, apple vinegar, aromatic mustard seed and a bit of onion. After you’ve taken your first timid bites and are slowly reentering the world of the living, start warming up a nice bowl of Micha Schäfer’s legendary potato soup. It’s not just made with love, but a good helping of smoked butter for that extra hearty note. Still feeling rotten? Bring out the big guns: Conserverie Gonidec’s limited edition 2018 vintage sardines. We’re also including originally rheinisch black bread by Cologne’s renowned Zimmermann bakery – it comes packed with whole grains and fiber, which is just what you’ll be needing. With the addition of Peter Kunze’s tangerine fruit spread, you’ll be all set for a great breakfast and to start 2022 as you intend to continue. Happy New Year!

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

5 pain killers

46,00 

This set contains

Pickled gherkins

Real Spreewald gherkins, mustard seeds, onion and Kaltenthaler apple cider vinegar 100% vocally local – our take on a true German classic.

Potato soup

The secret ingredient is smoked butter, which lends an almost meaty flavour to the soup despite the fact that it is perfectly vegetarian. You could maybe call it the Nobelhart burger or pizza. 

Vintage sardines 2018

These sardines were caught off Concarneau in 2018 and preserved in premium olive oil. Concarneau is also known as “Ville Bleue” (Blue City) because the old town is surrounded by water.

Tangerine fruit spread

The intensity of these Sicilian tangerines is unparalleled. They’re Peter’s version of the Proustian madeleines and take him straight back to the days of his childhood. 70% fruit, 30% sugar

Brown bread

It’s a deep black bread, rich in fiber and strong in taste. Strong grains and a lot of work go into making this traditional loaf, a speciality of Western Germany’s Rhineland: it takes at least 48 hours to go from dough to packaging.  

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.