Frose blog

Frosé
Fest

Join us on Sunday 8th July for an afternoon celebrating our new favourite summer beverage – Frosé! With VinaLupa‘s fantastic Frosé recipe, spit roast and grill from the kitchen crew and sublime summer sounds from our resident DJs, it’s going to be a perfect July day. From 2pm in our hof.

Anna Tobias Blog

PAIR feat.
Anna Tobias

The next guest chef in our PAIR series is London’s Anna Tobias. On Thursday 14 June she’ll be presenting her modern interpretation of classic British cooking. Anna started her career under at the tutelage of Jeremy Lee at the Blueprint Café before a stretch at the seminal River Cafe in London. After that she was head chef at Rochelle Canteen for almost 4 years, where she created a menu that (as The Guardian put it) “whispered of ()

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We’re Hiring!
Cleaner

We are looking for a new member of our housekeeping team. Your tasks: – Regular cleaning of the rooms – Refill the guest items in hotel and bathrooms – Professional use of cleaning and care products – Careful and correct handling of technical equipment – Reporting of lost property and repair work to the executive housekeeper – Correct handling of hotel linen – Extra tasks such as window cleaning – Maintenance of the ()

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We’re Hiring!
Buchhalter (m/w)

Ab dem 1. Juli 2018 suchen wir einen Buchhalter/in in Teilzeit (30 h/Wo).   Aufgabenbereich: – Tägliche Kontrolle und Buchung der Kasse und der Tagesabschlüsse – Überwachung des Zahlungsverkehrs, Stammdatenpflege & Kreditkartenabrechnungen – Posteingang und -ausgang (Korrespondenz in Deutsch und Englisch) – Debitoren- und Kreditorenbuchhaltung – Mahnwesen – Revisionssichere Dokumentation – Citytax   Anforderungsprofil: – Ausbildung Finanzbuchhalter – Berufserfahrung im Hotel- & Gastgewerbe von Vorteil – ausgeprägte Organisationsfähigkeit – sehr ()

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Legs + Foradori
Takeover

Michelberger Restaurant, Monday 14th May, 7pm,  Food from Legs and wine from Foradori. Legs style snacks and plates to share + matched wines €65. We’re very much looking forward to this take over! Magnus Reid, chef/owner of Legs in London returns to the hotel to cook a menu which truly represents his restaurant. Seasonality is the emphasis at Legs and Magnus cooks the kind of food we love to eat. On the ()

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Fountain of Youth
Eternal t-shirt

Screen-printed on our own unique oversized cut, on 200g organic cotton. It comes in S-Short for the ladies and M and L for the men. (Size M pictured here). Available for 32 EUR in the lobby and via contact@michelbergerimportexport.com

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PRACHT –
von der Zeit befreit

PRACHT – von der Zeit befreit Hell ist die Nacht, das kleinste Pferd der Welt geht auf Reise. 14 Jahre war dort Stille, auf dem Berg. Jetzt werden die Hits ausgepackt. Die Gitarre schwirrt, der Bass setzt den Beat, die Orgel umgarnt den Drummer – der Boden wogt. Eine Klarinette wäscht die Töne rein. Ein Kreis, bleibt ein Kreis und der Ton ein Beat. Bedingungsweise angenommen Zeit, was ist Zeit? ()

NE blog

A new approach
to Baltic cuisine

North East is a dinner project focusing on the culinary heritage and identity of the German Baltic region of Pomerania. Join us for an intimate dinner together with North East founders Eric Heilig and Floriane Loup on Thursday 19 April in our Whiskey Room. Over 7 courses Eric will present a tasting menu which showcases his exploration of his native Pomeranian cuisine. After 15 years working in Michelin starred restaurants around ()

Cake Coffee blog

Cakes &
Coffee Cocktails

Indulge with us this Sunday! We’ll be serving a selection of special cakes during the afternoon (handpicked and handmade by our Sous chef Jonathan) including a Fruit Dacquoise and Chocolate Truffles. Norman from the bar team has created an equally smashing cocktail menu for the day, with these beauties below… aztec elixir – michelberger forest, mezcal, double espresso, homemade chocolate, chili syrup coconut white russian – vodka, coffee liqueur, fountain of youth foam ()

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Thank you
I’m A Kombo

Last week I’m A Kombo returned to the hotel to present The Social Act – their extraordinary dining experience. Over four hours, 16 guests were treated to delicious food and delectable wines. However The Social Act is about much more than eating and imbibing. The participants were invited to interact with their food and with each other, to complete dishes from the ingredients before them, and were taken to different spaces within the hotel ()