With its series “Wir kochen Heimat,” Nobelhart & Schmutzig continues to explore personal comfort classics through the lens of regional fine dining. From March 1, the focus shifts to Heimat #2: Chicken Fricassee, inspired by former operations manager Aljoscha Füting and his childhood favorite.
Often relegated to canteens and freezer aisles, chicken fricassee rarely gets the attention it deserves. Here, it’s treated with care: pasture-raised chicken from northern German producer Lars Odefey is gently cooked in a classic sauce based on a fine chicken broth, served with regional mushrooms and carrots. Lemon, capers and pepper are added for balance.
On the side: mashed potatoes by Micha Schäfer (without smoked butter this time) and rye sourdough bread from Florian Domberger, accompanied by house-made aged raw milk butter from Erdhof Seewalde.
The dish is available Tuesday to Thursday in two seatings (6:00–8:15pm and from 9:00pm), priced at 50 euros per person including sides. Vegetarian alternatives are available from the regular menu, though the fricassee itself is not offered in a meat-free version.
Reservations can be made via the restaurant’s website here.
Image via Nobelhart & Schmutzig.