Michelin star restaurant Nobelhart und Schmutzig asks “what does Berlin taste like?”

Billy Wagner, owner of Michelin star restaurant Nobelhart und Schmutzig in Berlin, talks to Jeremy Mason McGraw about the concept behind his restaurant.

The ingredients at Nobelhart und Schmutzig are sourced almost exclusively in the Berlin region, a philosophy Wagner describes as “brutal lokal”. For Wagner and head chef Micha Schäfer, the reasons behind this philosophy are twofold. The first reason, is a recognition that the current global food model is unsustainable, and a desire to be part of the solution. The second reason, is that Schäfer and Wagner are seeking to answer the question, “What does Berlin taste like?”.

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What is a Michelin Star, and Who Serves the Best Meal Anyway?

Before we delve into the question of what is a Michelin star, lets start closer to home. Imagine two women who both share a love of phở. To one, a young woman living in San Francisco, the aromas of phở remind her of growing up in Hanoi, of family and warmth and love.

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Foraging Greatness With Two Michelin Star Chef Sven Wassmer

It’s just before 6am, and two Michelin star chef, Sven Wassmer, of 7132 Silver Restaurant, and his entire team have gathered to go foraging. The team knows they’re going to have to work long into the night, but the excitement of finding a ripe patch of blueberries or a perfect mushroom is worth waking up this early. Three times every week, the team hikes through the incredible Valley that surrounds 7132 Hotel in Vals, Switzerland, and collects berries, mushrooms, flowers, and even ants to serve at the restaurant.

Today, I’m tagging along to capture footage for a restaurant video I’m producing. As I follow the team, I notice the way that Sven’s excitement spreads to everyone here. Watching the passion that Sven and his entire team have for these foraged ingredients, it’s easy to see why 7132 Silver has two Michelin stars and 18 Gault & Millau points, without even tasting the food.

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