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 (…)
First impressions. THANK YOU. FUTURE PEOPLE.
The Funkhaus offers a wider range of spaces for various types of set ups. We attempt to use the spaces as instruments themselves. Instead of using them as a pretty backdrop they will feed into the music. From studios for a 50 person audience, to a studio that holds 1000 people to the main stage that will bring all of us together! It will be a ride through history. Here some (…)
Pictured here is one of the late summer dishes from our current dinner menu in the restaurant – chicken with corn, tarragon and black cabbage. A little while ago we gave the menu a bit of a shake up, swapping out the traditional starter, main, dessert structure with a selection of smaller dishes, designed to be shared. The menu is now divided into sections such as snacks, vegetables, fish etc. (…)
Last Monday Casper, Rasmus, Tatu and Mads – AKA Liima – moved into the hotel for a week. Up on the fourth floor they spent their time writing, rehearsing, playing new music, all of which premiered in our courtyard on Friday evening. It was a taste of things to come, when in one months time we’ll be doing it all again, but this time with 100 music makers, the results of (…)
It’s an exciting time to be in Berlin. People are arriving here from all over, and bringing with them the ideas they have about the things they are passionate about. They’re coming here, taking chances, and shaking things up! To our eyes, this is resulting in a refreshing culture emerging of small, independent, family run businesses who are not afraid to do things their own way. We wanted to take (…)