Discover what connects the young restaurant Nobelhart & Schmutzig and the traditional KPM Berlin and let yourself be seduced by an excursion into modern high gastronomy.

"Our cuisine is dependent on agriculture, nature and suppliers. This enables us to present the Berlin region to our guests on their plates." (Micha Schäfer, Head Chef Nobelhart & Schmutzig)

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

With their cuisine, they combine participation in the richness of nature in and around Berlin with the topics of environment, economy, origin and identity, as both see food as a political act. The cooking is well thought out and pared down, each ingredient in a dish has its own 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 a large table and enjoy the 10-course menu of suitably curated porcelain from Königliche Porzellan-Manufaktur Berlin. With the LAB collection in minimalist white or opulently painted KURLAND collection combines regional food, prepared to perfection, with porcelain of timeless aesthetics and style-defining design, creating an experience of handmade luxury for the highest quality standards.