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Aberdeen – A sci-fi
musical memoir

In 2007, Matt Sheehy (Lost Lander, EL VY) took a job as a forester in the dark, rain soaked logging town of Aberdeen on the Washington state coast. His plan was to disappear into the woods and escape his failed attempts at love and at life as a professional musician. But things take a turn toward the very strange after an eccentric local man named Andy Flood reveals a dark secret ()

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Terroir, Berlin,
Food

The inaugural Terroir Berlin is taking place in the city right now. An international Chef’s Symposium, Terroir seems to be coming at just the right time for Berlin, as the city’s interest and involvement with the food world rapidly evolves. We hosted the Terroir guests for lunch in the restaurant on Sunday. There was also a small showcase of some of the incredible producers from the region, including some of the ()

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It’s time
to hybridize

Our friend and fellow funkhaus comrade Vincent Moon has just finished a very special project together with his wife Priscilla Telmon. For the past three years they have immersed themselves in an experimental-ethnographic study of current day spiritual cults in Brazil. They will soon begin presenting their incredible work around the world, and we’re delighted that one of their stops along the way this summer will be here at the hotel. Here’s some further information ()

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All Eyes
on Eisern

Last Friday evening a group of us took a trip to the Stadion an der Alten Försterei (Stadium at the Old Forester’s Lodge) to support our local football team, FC Union Berlin. The club is known for its close-knit community atmosphere; their current stadium was built by 2000 volunteer fans. Our group came from right across the football spectrum, from those attending a match for the first time to those ()

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Tom Adams
Returns

We’re very happy to be welcoming Tom Adams back to the hotel next Tuesday evening. We first met Tom almost three years ago during a concert in our courtyard on a warm June night. Nils Frahm was presenting his new bespoke piano called the Una Corda, and after his performance invited any musicians in the audience to come on stage and try the piano for themselves. Tom accepted his invitation, and what followed was a ()

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We’re hiring!
Night Bar Manager

We’re looking for an experienced hospitality professional to lead our bar team at night. Someone who has extensive experience on the floor and behind the bar, and who is equally comfortable in both areas. The Michelberger is a modern family business and our bar is at the heart of our hotel. All products – from the booze to the cake to the housemade tea blends – have been individually selected and ()

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We’re Hiring!
Reception Supervisor

We currently have a vacancy on our front office team. As the first person to welcome our guests, we are looking for someone who loves to engage with people and knows how to build a good relationship. Someone who loves to be host, city guide and friend all at once. The successful applicant will be trained and experienced to a high level, and be fluent in German and English. Familiarity ()

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The Luyas &
Foundling Live

Around this time last year Stefan Schneider was playing drums in our courtyard alongside the wonderful Sarah Neufeld. You can see some photos from their dynamic performance here. Stefan got in touch recently to let us know he’ll be in town soon with his band The Luyas. They’ll be playing their only Berlin show of their European tour with us next Thursday May 4th. From Montreal, Quebec, The Luyas formed in 2006. ()

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Booze Tour
2017

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 ()

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New Dinner
Dishes

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 ()