Michelberger Blog http://michelbergerhotel.com/blog Wed, 26 Aug 2015 16:50:08 +0000 en-US hourly 1 The singer In our midst http://michelbergerhotel.com/blog/the-singer-in-our-midst/ http://michelbergerhotel.com/blog/the-singer-in-our-midst/#comments Wed, 26 Aug 2015 16:50:08 +0000 http://michelbergerhotel.com/blog/?p=8556 If you’ve ordered a coffee at our bar around 6:00am on a Thursday, Friday or Saturday over the past four years, chances are, you were served by Paula. As is often the case with a lot of folk working in the service industry, making a cappuccino is not Paula’s only talent. As well as speaking five languages, she’s a classically trained opera singer and is about to embark on one ()

The post The singer In our midst appeared first on Michelberger Blog.

]]>
If you’ve ordered a coffee at our bar around 6:00am on a Thursday, Friday or Saturday over the past four years, chances are, you were served by Paula. As is often the case with a lot of folk working in the service industry, making a cappuccino is not Paula’s only talent. As well as speaking five languages, she’s a classically trained opera singer and is about to embark on one of the most exciting stages of her career. Along with her band Zmei Trei, she’s just returned to the small village in Romania where she was born, to record an album with a Grammy award winning producer.

Paula grew up in the village of Șmig in Transylvania. Her father was the village Orthodox priest, and pretty early on he realised she had quite the voice. He got her to sing in front of the congregation in church, and it wasn’t uncommon for her to move everybody to tears. When they entertained guests at home, he would put her on the table and she would sing traditional folk songs. She watched operas on the television with her Grandmother, and at the age of 16 (her penchant for the dramatic already apparent) told her father “I want to sing opera, and if you don’t help me, I’ll never forgive you”!

Her parents did support her, arranging private lessons so she could learn to read music and have proper vocal training. It paid off and she was offered one of 10 places to study classical singing at the university in a nearby city. She completed her bachelor degree and a masters, and after six years studying, the desire to go abroad was strong. She soon found herself in Switzerland, where she would spend four years perfecting her craft in various studios and theatres.

In 2009, Paula performed at a classical music festival in the east of Germany. She met a fellow singer – a tenor – who lived in Berlin. She came to see his city for a few days, and she ended up staying. She enjoyed various successes in Berlin, and for four years she mainly sang Baroque opera. But the strains of the audition circuit soon began to take their toll. She found that she had lost the pleasure in her music, and she slowly started singing less and less.

Three years ago, a friend of Paula’s insisted she meet a friend of his – a fellow Romanian, and also a musician. Paula sang a Romanian folk song for him, and soon they started making music together. They formed a band with two others, performing the music of their home. Paula says this music drew her in so deeply, she reached a point where she realised that if she could live on the stage 24 hours a day, she would! She had found her love of singing again.

A few months ago, the band caught the attention of producer Ian Brennan, best known for his work with Tinariwen. They launched a crowd funding campaign to raise the funds to record their debut album in Romania, and with the help of 393 backers from 15 countries, they exceeded their goal amount. So Paula has stepped away from the espresso machine for a few weeks to record an album of rough Romanian Soul in the place where it all began. Here she is with her band, live in performance in Berlin earlier this year:

 

Paula

The post The singer In our midst appeared first on Michelberger Blog.

]]>
http://michelbergerhotel.com/blog/the-singer-in-our-midst/feed/ 0
Summer Salad http://michelbergerhotel.com/blog/summer-salad/ http://michelbergerhotel.com/blog/summer-salad/#comments Mon, 17 Aug 2015 18:36:01 +0000 http://michelbergerhotel.com/blog/?p=8550 One of our starters in the restaurant at the moment is a twist on a Caprese salad. We use buffalo mozzarella from our friends at Bobalis farm, and instead of tomato, we’re making the most of the delicious watermelons which are in season right now. The buffalo bresaola and dehydrated olive add a bit of saltiness, and the balsamic reduction and basil leaves call back to the classic Caprese salad.  

The post Summer Salad appeared first on Michelberger Blog.

]]>
One of our starters in the restaurant at the moment is a twist on a Caprese salad. We use buffalo mozzarella from our friends at Bobalis farm, and instead of tomato, we’re making the most of the delicious watermelons which are in season right now. The buffalo bresaola and dehydrated olive add a bit of saltiness, and the balsamic reduction and basil leaves call back to the classic Caprese salad.

 

Buffalo Mozz Vertical

The post Summer Salad appeared first on Michelberger Blog.

]]>
http://michelbergerhotel.com/blog/summer-salad/feed/ 0
Simon says goodbye http://michelbergerhotel.com/blog/simon-says-goodbye/ http://michelbergerhotel.com/blog/simon-says-goodbye/#comments Mon, 17 Aug 2015 07:42:34 +0000 http://michelbergerhotel.com/blog/?p=8545 Hello Michelbergers, I would like to take a minute and look back on what I can call 6 incredible and memorable months. From the moment I started to work for the Fountain of Youth I realized that I found a unique and extremely  inspiring place. I quickly incorporated the Michelberger spirit of the Hotel which was one of the reasons I wanted to come here in the first place. Its ()

The post Simon says goodbye appeared first on Michelberger Blog.

]]>
Hello Michelbergers,

I would like to take a minute and look back on what I can call 6 incredible and memorable months. From the moment I started to work for the Fountain of Youth I realized that I found a unique and extremely  inspiring place. I quickly incorporated the Michelberger spirit of the Hotel which was one of the reasons I wanted to come here in the first place. Its really hard to leave the FOY-office in this very particular moment of its growth. I really feel part of this team and every single person that worked with me on the fourth floor was extremely welcoming and kind to introduce me to the Coconut-Water world. 🌴

@ Gavin: Your knowledge of the industry, your way of handling difficult situations, your ability to read people, guide them and most important your understanding of customer relations is second to none. I would like to warmly thank you for this amazing experience and the opportunity to work with you

@ Bastian: Auch bei dir will ich mich herzlichst bedanken. Deine akribische und detailorientierte Arbeitsweise hat mich motiviert besser zu werden. Entschuldigung dass ich dir einmal deinen Schnitzelmittwoche-DailySpecial Moment zerstört habe. Ausserdem tuts mir immernoch weh Freiburg in der 2ten Liga zu sehen.

@ Johannes: Danke für die tolle Einführung in die Fountain of Youth of Welt. Danke für die tollen Restaurant Tips und Danke dass du mir Florida Eis nähegebracht hast. 

@ Giulia: Continua cosi che fai gia adesso un gran lavoro. Ti auguro tutto il bene per il futuro.

@ Tom & Nadine: Vielen Dank dass ihr euch Zeit genommen habt mir dieses wundervolle Konstrukt namens Michelberger näher zu bringen.Ich hab für meine Zukunft einiges gelernt und werde auf jedenfall sehr vieles mitnehmen! Ich hoffe dass ich bei Zweifel auf euren wertvollen Rat zurückkommen kann.

@ Reception Team: Vielen Dank für die immer freundliche Zusammenarbeit. Sören wir sehen uns im September 😉 vielen Dank auch an die wundervollen immer lächelnden Ladies.

@ Design: Hatte zwar nicht sooo viel mit euch gearbeitet aber ihr wart sicherlich meine Lieblingslunchpartner 😀

@ Bar: Thank you for all the Coffees, Coconut Water, Sandwiches etc. You were all very kind to me and I wish you all the best for the future.

@ Accounting & HR: Auch den wundervollen Ladies im Erdgeschoss ein grosses Thank You. Speziellen Dank an Nicole die mir meine anfänglichen Schwierigkeiten mit dem Invoice System verzeihte.

@ Kitchen & Service: Thank you for the delicious staff food. I have never eaten so well as an Intern. My sincerest compliments. Also to the Service team. You were all very kind.

@ To the people that after 6 months still dont recognize my face and that still think im a guest of the hotel: ´´Its ok, im not bitter´´;)

@ Housekeeping Team: We shared a lot of good moments in the elevator on the way down to the basement.

@ the Hausmeisters: Danke für eure Geduld mit dem Bus.

Please excuse this long goodbye mail but I wanted to make sure I can say goodbye to everyone since I ll be on the road the whole day tomorrow delivering our delicious Monkey Water. Goodbye and I ll see you soon, I promise

<img src=" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" /><img src=" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" /><img src=" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" /><img src=" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" /><img src=" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" /><img src=" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" /><img src=" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" /><img src=" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" /><img src=" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" /><img src=" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" /><img src=" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" /><img src=" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" /><img src=" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" /><img src=" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" /><img src=" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" /><img src=" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />" class="wp-smiley" style="height: 1em; max-height: 1em;" />

Best,

Simon ✌

mh-blog-simon

The post Simon says goodbye appeared first on Michelberger Blog.

]]>
http://michelbergerhotel.com/blog/simon-says-goodbye/feed/ 0
New Old Fashioned http://michelbergerhotel.com/blog/new-old-fashioned/ http://michelbergerhotel.com/blog/new-old-fashioned/#comments Fri, 07 Aug 2015 18:00:37 +0000 http://michelbergerhotel.com/blog/?p=8538 A classic Old Fashioned cocktail has three main components: A spirit such as whiskey or brandy, sugar and bitters. With our new bar menu, we decided to play a little with this traditional formula. Rather than using plain sugar, we’ve concocted a number of flavoured sugar syrups to add sweetness but also create more complexity in our cocktails. This is our Rum Sour, made with Bruns Jamaican rum and our ()

The post New Old Fashioned appeared first on Michelberger Blog.

]]>

A classic Old Fashioned cocktail has three main components: A spirit such as whiskey or brandy, sugar and bitters. With our new bar menu, we decided to play a little with this traditional formula. Rather than using plain sugar, we’ve concocted a number of flavoured sugar syrups to add sweetness but also create more complexity in our cocktails.

This is our Rum Sour, made with Bruns Jamaican rum and our housemade smokey tea syrup. We make this using Russian Caravan tea, a blend of three Chinese teas which has a sweet, malty, smokey taste. A dash of Mancino Sweet Vermouth is added, and finally cherry bitters from Miracle Mile Bitters Co. in Los Angeles. These ingredients are stirred down over ice and finished with a twist of lime.

New Old Fashioned

The post New Old Fashioned appeared first on Michelberger Blog.

]]>
http://michelbergerhotel.com/blog/new-old-fashioned/feed/ 0
Go Monkeys, Go! http://michelbergerhotel.com/blog/go-monkeys-go/ http://michelbergerhotel.com/blog/go-monkeys-go/#comments Wed, 05 Aug 2015 07:43:24 +0000 http://michelbergerhotel.com/blog/?p=8530 Go Monkeys, Go! That was our motto during the 9th annual Hotel Beach Masters on 1st August. 32 teams from the Berlin hotel scene attended the competition – and among them: us Michelbergers. Each team was 5 people strong, but we had a stronger one (7) – as secret weapons or to substitute when getting tired. Summer did a fantastic job – sun, no clouds and heat – a perfect ()

The post Go Monkeys, Go! appeared first on Michelberger Blog.

]]>
Go Monkeys, Go!

That was our motto during the 9th annual Hotel Beach Masters on 1st August.

32 teams from the Berlin hotel scene attended the competition – and among them: us Michelbergers. Each team was 5 people strong, but we had a stronger one (7) – as secret weapons or to substitute when getting tired.

Summer did a fantastic job – sun, no clouds and heat – a perfect start into the tournament.

Well trained (not really) we started with low expectations. But then we won the first game, we won the second – our fighting spirit was born! After only 3 lost matches, 6 hours in the blazing heat, Micha’s cramps and the desire for a slice of pizza and a cold beer we finished 11th.

What a day – fully concentrated but never forgetting it’s all about having fun. The Double 1 (11) was our favourite score anyways 😉 And we know we’ll be even better at the winter tournament… next time we’ll catch the single 1.

Thanks Monkeys, it was a blast!

mh-blog-volley01 mh-blog-volley02 mh-blog-volley03 mh-blog-volley04 mh-blog-volley05

The post Go Monkeys, Go! appeared first on Michelberger Blog.

]]>
http://michelbergerhotel.com/blog/go-monkeys-go/feed/ 0
This Is Inga http://michelbergerhotel.com/blog/this-is-inga/ http://michelbergerhotel.com/blog/this-is-inga/#comments Mon, 03 Aug 2015 11:53:09 +0000 http://michelbergerhotel.com/blog/?p=8521 Inga started working at the hotel in the summer of 2010, just a few months after we opened. It almost didn’t happen…she was a bit disillusioned with the hotel industry and was looking at other employment possibilities. But her friend heard about a position in reception at the new hotel on Warschauerstrasse and persuaded her to apply for it. Inga did, and she got the job. Not long after, Inga was with ()

The post This Is Inga appeared first on Michelberger Blog.

]]>
Inga started working at the hotel in the summer of 2010, just a few months after we opened. It almost didn’t happen…she was a bit disillusioned with the hotel industry and was looking at other employment possibilities. But her friend heard about a position in reception at the new hotel on Warschauerstrasse and persuaded her to apply for it. Inga did, and she got the job. Not long after, Inga was with her family and told them her news. It was only then that she became aware of some rather amazing coincidences, and the connection her family has to the building at Warschauerstrasse 39/40.

In the early 1940s, the part of the hotel which is now rooms 133 to 130 (one floor above where the kitchen is), was the site of an engineer’s workshop where machines were repaired. Employees also lived in the building in small worker’s apartments. One of these workers was Inga’s great grandfather, who repaired sewing machines. He lived here with his family for four years and during this time they had a daughter, Inga’s grandmother.

She would go on to have a daughter herself – Inga’s mother Christine, who was born and raised in Friedrichshain too. Fast forward to 1983, and Christine finds herself working for the K.W.V – the Kommunale Wohnungsverwaltungen. This was the government body responsible for the distribution of housing in the GDR. And their office was located in what is now the Backstage Room, on the ground floor of the rear building of the hotel. She worked here from 1983 until 1988.

On 31st May 1985, Christine got married at the local Standesamt, a civil registration office responsible for recording births, marriages and deaths. Incredibly, this was also located in what is now the hotel! Where our bar is now, there used to be a long corridor which ran to the back of the building. The Standesamt was located in the space that we now use as offices for our event team.

And the best bit about all this? Christine was pregnant with Inga when she got married on that day in 1985 in the space where Inga now works. So in a way, Inga was the very first Michelberger!

 

 

Inga01 Inga02

 

The post This Is Inga appeared first on Michelberger Blog.

]]>
http://michelbergerhotel.com/blog/this-is-inga/feed/ 0
Josef Ruona Workshop http://michelbergerhotel.com/blog/josef-ruona-workshop/ http://michelbergerhotel.com/blog/josef-ruona-workshop/#comments Wed, 29 Jul 2015 13:52:14 +0000 http://michelbergerhotel.com/blog/?p=8502 An old friend came back to see us today; Josef Ruona was our very first graphic design intern in our creative studio back in 2012. Three years later he came back to give us a workshop! We’re a bit obsessed with creating interesting textures for our graphic work using physical materials rather than doing it on the computer. Since he was with us, Josef has become somewhat of a master ()

The post Josef Ruona Workshop appeared first on Michelberger Blog.

]]>
An old friend came back to see us today; Josef Ruona was our very first graphic design intern in our creative studio back in 2012.

Three years later he came back to give us a workshop!

We’re a bit obsessed with creating interesting textures for our graphic work using physical materials rather than doing it on the computer. Since he was with us, Josef has become somewhat of a master at this so he kindly agreed to share some of his hard-earned secrets with us.

It’s so easy to fall into patterns; doing things the same way over and over again and it requires a great amount of focus and concentration to avoid repeating old routines. Things can go from fresh to dull in a very short time. So let new people in, be open to learning, don’t be afraid to start again from the beginning, look for teachers around you, someone or something that can help you see with fresh eyes again. This is what Josef did for us today.

After he left us, Josef continued at Design school in Stockholm. Now in his final year, he’s recently got a job at a great agency in the city. A glittering future beckons him for sure.

Thank you and see you again next year for the next one!

mh-blog-josef-01 mh-blog-josef-02 mh-blog-josef-03 mh-blog-josef-04 mh-blog-josef-05 mh-blog-josef-06 mh-blog-josef-07 mh-blog-josef-08 mh-blog-josef-09 mh-blog-josef-10 mh-blog-josef-11

The post Josef Ruona Workshop appeared first on Michelberger Blog.

]]>
http://michelbergerhotel.com/blog/josef-ruona-workshop/feed/ 0
In Our Restaurant http://michelbergerhotel.com/blog/in-our-restaurant/ http://michelbergerhotel.com/blog/in-our-restaurant/#comments Wed, 29 Jul 2015 07:50:54 +0000 http://michelbergerhotel.com/blog/?p=8497 This is the roasted cauliflower dish from our current dinner menu. It’s served with cauliflower and cumin purée and big plump Medjool dates. These have been cured in oil, vinegar and shallots, making them very soft and very tasty. There’s a sprinkling of dukkah over the top to finish it off. 

The post In Our Restaurant appeared first on Michelberger Blog.

]]>
This is the roasted cauliflower dish from our current dinner menu. It’s served with cauliflower and cumin purée and big plump Medjool dates. These have been cured in oil, vinegar and shallots, making them very soft and very tasty. There’s a sprinkling of dukkah over the top to finish it off. 

Cauliflower

The post In Our Restaurant appeared first on Michelberger Blog.

]]>
http://michelbergerhotel.com/blog/in-our-restaurant/feed/ 0
Thyme for a change http://michelbergerhotel.com/blog/thyme-for-a-change/ http://michelbergerhotel.com/blog/thyme-for-a-change/#comments Fri, 17 Jul 2015 10:29:39 +0000 http://michelbergerhotel.com/blog/?p=8492 If you’ve been to our bar lately, you will have noticed some changes. We got rid of the big brands, and replaced them with products which come from independent family-run businesses. We also came up with some new cocktails using these products.  On the warmer days, the Rhubarb Thyme is a favourite. The main ingredient is Mondino Amaro, an aperitif made in Bavaria from an Italian recipe. Mondino is made ()

The post Thyme for a change appeared first on Michelberger Blog.

]]>
If you’ve been to our bar lately, you will have noticed some changes. We got rid of the big brands, and replaced them with products which come from independent family-run businesses. We also came up with some new cocktails using these products. 

On the warmer days, the Rhubarb Thyme is a favourite. The main ingredient is Mondino Amaro, an aperitif made in Bavaria from an Italian recipe. Mondino is made from Arancia Amara – a bitter orange, rhubarb and yellow gentian, a medicinal plant that gives Mondino it’s subtle herbal taste. 

Using fresh thyme which is grown in the herb boxes in the courtyard, our Rhubarb Thyme cocktail picks up on those herbal notes. The addition of fresh muddled rhubarb, Adler gin and lime, make it very refreshing. 

Rhubarb Thyme

The post Thyme for a change appeared first on Michelberger Blog.

]]>
http://michelbergerhotel.com/blog/thyme-for-a-change/feed/ 0
Bobalis Farm http://michelbergerhotel.com/blog/bobalis-farm/ http://michelbergerhotel.com/blog/bobalis-farm/#comments Fri, 17 Jul 2015 07:08:53 +0000 http://michelbergerhotel.com/blog/?p=8471 After lunch service on Monday afternoon, eight Michelbergers set off on the journey to Jüterbog, a small village around 70km south of Berlin. Our destination was Bobalis, an organic buffalo farm from where we source cheese and meat products which are served in our restaurant.  We piled into the Fountain of Youth delivery van at the hotel, and then an hour later emerged in a lovely little corner of Brandenburg to be ()

The post Bobalis Farm appeared first on Michelberger Blog.

]]>
After lunch service on Monday afternoon, eight Michelbergers set off on the journey to Jüterbog, a small village around 70km south of Berlin. Our destination was Bobalis, an organic buffalo farm from where we source cheese and meat products which are served in our restaurant. 

We piled into the Fountain of Youth delivery van at the hotel, and then an hour later emerged in a lovely little corner of Brandenburg to be greeted by Elke, an old friend of Stefanie’s.

Elke and her husband have been running the buffalo farm since 1998. They started out with 30 cows and two bulls, and now have 200 buffalo. At any one time, they have 60 milking cows, producing 350 litres of milk a day. 150 of that goes into the cheese and milk products made at the on-site dairy, and the remaining 200 litres goes to feed the calves on the farm. 

All the animals that we saw – from the five day old calves, to the fully grown (700kg!) milking cows, had a certain presence about them. Such strong and intelligent beings, who really seemed to engage with us. And they are happy animals! That much was clear. 

The farm itself is quite picture perfect. The original buildings date back to 1885, and interestingly, it was once owned and ran by Elke’s husband’s great, great, great grandfather! For a time the property was owned by another family, but Elke and her husband purchased the farm in 1989 and turned it into what it is today. 

After Alan got some kisses from a very affectionate little buffalo, Elke invited us inside to sample some of the buratta and bresaola produced by the farm. Delicious, of course. She sent us on our way with a litre of buffalo milk, which we passed around the van on the journey back to Berlin.

Sometimes it’s easy to forget that the food on your plate didn’t just come from the supermarket shelf or the back of the delivery van. We’re fortunate enough to have access to produce that comes from a farm like Bobalis – a well-kept and pleasant place with happy and healthy animals. 

01 02 03 05 06 07 08 09 10 11 12 13 14 15 16 17

The post Bobalis Farm appeared first on Michelberger Blog.

]]>
http://michelbergerhotel.com/blog/bobalis-farm/feed/ 0