Thank you Adam for your spirited performance and in particular for encouraging us in the singalong. That was fun!
Last Monday night a new generation of Michelbergers learned of the wonders of the Preussische Spirituosen Manufaktur. Tucked away in an unassuming building in Wedding, this magical place is where our Michelberger Booze comes from. A few years ago we came across a couple of recipes in the back of a dusty old book. Together with Gerald and The Professor, we took those recipes and spent the better part of (…)
An incredible performance by amazing musicians. Here are three pieces filmed by Ilan Cohen as well as some photos from the show.
The dinner menu has been updated to reflect the beautiful spring produce we’re getting in. See the full card here. We’re pretty excited about the burrata with orange puree, wild herbs and sweet, crunchy new season peas. The burrata comes from Bobalis, a buffalo farm in Brandenburg. Here are some photos from when we visited this incredible farm a little while ago. And of course it wouldn’t be a spring menu without asparagus. We’re (…)
Our abundant breakfast buffet is organic, fresh, healthy and delicious. You will find hot options such as bacon, eggs and housemade baked beans; a varied selection of salads, vegetables and fruit; cheeses and cured meats; muesli and yogurt; homemade jams and spreads; and many vegan delicacies. Bread comes from local bakery Beumer & Lutum and we’ve recently added a very tasty and always changing brunch dish on the weekends. To drink (…)
There’s a new lunch menu in the restaurant this week, featuring this spring carrot salad and the fried fish sandwich below. The full menu can be seen here. Lunch is served Monday to Friday from 12:00 noon to 14:30.
We’ve got some wonderful mid season additions appearing in the restaurant this week. See the full dinner menu here. You wouldn’t know it, but we’re actually at the very beginning of spring! The gradually longer days mean more light and we’re slowly starting to see the green stuff coming back. We’ve got Roberto’s baby leeks grilled and served with kale, capers and a smoky leek ash, and the wild herbs are starting to sprout again. (…)
Alan and his team have been busy creating some new dishes for the evening menu in the restaurant, with the cooler season’s produce playing a starring role. Roberto’s veggies in all their glory feature on the grilled cabbage dish, with kale, spitzkohl, salsify and liquorice root. The duck pastilla in the meat section makes a nice rich wintery addition to the menu, and the whole of the fish section has (…)
You had us in awe from the very first note. Here’s the video and a couple of images from a sublime performance of endless breath.
We met Ramin when he was here for Michelberger Music, alongside Vincent Moon and his crew of filmmakers. A couple of weeks ago Ramin told us about a special project he has been working on… One year ago I sailed on a sail boat around the South Pacific and when our boat broke, I was stranded on a small Island. I ended up staying for 6 months, living in villages (…)