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First stop:
Nobelhart & Schmutzig,
Berlin, Germany
The team at the restaurant Nobelhart & Schmutzig in Berlin is fanatical about using nothing but
local ingredients. Owner Billy Wagner and his Executive Chef Micha Schäfer only use products
that grows in the German capital or nearby, in Mecklenburg-West Pomerania, Brandenburg or
the Baltic Sea. That means no pepper, no lemons and no chocolate, but plenty of tap water and
a ten-course meal for everyone every day, known as “Mahlzeit”. This approach to cooking is both
radical and successful. Just a few months after it opened, Nobelhart & Schmutzig was awarded a
Michelin star.