Discover what connects the young restaurant Nobelhart & Dirtig and the traditional KPM Berlin and let yourself be tempted by a trip to modern high-class gastronomy.

“ Our cuisine depends on agriculture, nature’s requirements and suppliers. This enables us to present the Berlin area to our guests on a plate.” (Micha Schäfer, head chef Nobelhart & Dirtig)

“Brutally local” is the motto of the Nobelhart & Dirty restaurant in Berlin Kreuzberg, which opened in 2015. For the patron and sommelier Billy Wagner and the chef Micha Schäfer, brutally local means breaking down old concepts of high-class gastronomy, relying on food producers from the Berlin area and the best seasonal ingredients - you won't find lemons, tuna and chocolate here.

With her cuisine, she combines participation in the wealth of nature in and around Berlin with the topics of the environment, economy, origin and identity, because both understand food as a political act. Cooking is thoughtful and reduced, every component of a dish has its story, which the chefs are happy to explain to interested guests. With their concept, Wagner and Schäfer have developed their own new German signature and a contemporary, forward-looking gastronomy at eye level.

As a guest, you sit around the open kitchen at a counter or at the large table and enjoy the 10-course menu of suitably curated porcelain from the Royal Porcelain Manufactory Berlin. The LAB collection in minimalist white or opulently painted KURLAND variants combines regional food, prepared to the highest perfection, with porcelain of timeless aesthetics and style-defining design, resulting in an experience of handcrafted luxury for the highest quality standards.