Verbena cookies

Nobelhart & Schmutzig

Trust our patissier Thomas Hedde-Leitner’s mother to have a good cookie recipe up her Tyrolean sleeve: these wonderful cookies are made with elderflower sugar and aromatic verbena. Since we first introduced them as part of our gift boxes back in Our Year of Dread 2020, they’ve fast become a classic… and one of the kitchen team’s favourite afternoon treats. So we’ve simply decided to make more of them and give them a permanent place in our roster of very special Nobelhart goodies.

70g jar (ca 6pc)

9,50 

(€135.71 per 1kg)

Idea

Best enjoyed alone!

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.