Verjus curd

Nobelhart & Schmutzig

Last summer, Judith got a craving for lemon curd and asked Micha who in Berlin might be able to make a really, really good one for us to sell through our shop. Micha’s answer? Why, we’ll do it ourselves! Mind you, we don’t use lemon at Nobelhart, so we had to find a workaround that isn’t really a compromise at all, but a tried and tested substitute for lemon at the restaurant – verjus! Our wonderful Thomas Hedde-Leitner then made a little batch for us to sample, we tried it, and wham! Judith was thrilled, as was the whole kitchen. Now this wonderfully sour-sweet cream – made with Avaas Verjus – is finally available for you to savour at home.

220g jar


(€75.00 per 1kg)


Try it as a wonderful sweet breakfast on your favourite bread or just spoon it straight from the jar. Alternatively, fold a few spoonfuls into whipped cream and enjoy with cake. 

Here’s a strictly local alternative to lemon tart: whip up a quick shortcrust pastry (3 parts flour, 2 parts butter, one part sugar, we recommend spelt or light wholemeal flour), bake, crumble, put in a mold and cover with verjus curd. Chill in the refrigerator for two hours and you’re good to go!

Recipes with our hazelnut and roast malt spread


What you can do with Die Gemeinschaft
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.