Summary: A discreet open kitchen venue crafts a ten course menu from regional produce.
Nobelhart & Schmutzig presents a compact yet ambitious dining concept centered on a counter that wraps around the open kitchen. The ten or six course experience prioritizes ingredients from nearby producers and emphasizes sustainable sourcing, minimal waste, and careful preservation techniques. Guests encounter a dialogue between seasonal produce and thoughtful wine and drink pairings, guided by a hands-on, service-forward philosophy that keeps the kitchen in perpetual motion.