The goal of the farm is the regeneration of agricultural land and the co-creation of a functioning agricultural and holistic ecosystem. The farm provides fresh and vital ingredients for the cuisine of the Michelberger restaurant.

Book your overnight farm stay directly at: michelberger.farm
or reach out to us for a day at the farm with us or overnight stay at the farm.

A close connection between the principles of regenerative agriculture and the DNA of the hotel is created through the active cooperation of the chefs and the hotel team.

In the spring of 2019, the first vegetable beds were established on the property, and in that initial season the farm already provided produce for the hotel and restaurant. Over the course of 2019, a detailed plan for the property was developed and in winter the 1.5 ha field was planted with many types and varieties of fruit and nut trees, shrubs and berry plants. Over 15 000 plants, trees and shrubs in total. As well, particular attention was paid to the herbaceous layer, which consists of a large number of perennial vegetables and other edible plants.

The farm concentrates on using as much perennial plants as possible to reduce the number of annuals required by the kitchen. In general, annuals require much more labor and external energy than perennial plants, which come back and grow stronger every year. The connection between the living food forest and the kitchen is crucial for the farm. It is through this that the quality of the produce can shine and the chefs have the opportunity to utilise special ingredients which are not always available from regular produce suppliers.

The Farm team is headed by Julian Zuth, former sous chef at the restaurant, and Denise May, former multi-tasker at the hotel. In addition, the team is building a volunteer program and develops an educational program and Farm Days for Chefs and Organisations interested in a hands-on regenerative farming experience. To take part, reach out to us.

For the Michelberger Hotel - which has very early on used organic and where possible local food to supply its restaurant - the creation of a regenerative farm and the production of its own food is the next logical step in the direction of a holistic, conscious, and integrated family business.

„We are planting our paradise.“ Nadine and Tom Michelberger say about the farm „A little forest full of food. Alive soil holds more water and a rich bacterial and fungal life, which in turn regulates the exchange of nutrients between the plants. Based on this, a multi-layered flora creates and utilizes symbiotic effects that make every plant stronger and more nutrient-rich. Then the caretakers - us - work and learn alongside nature. This is truly a regenerative cycle because in its process it makes the soil, the plants, and the people healthier. Everyone wins.“