Barra_BLOG

A long lunch
with Barra

Our vote for the best way to bid farewell to that beautiful summer and to welcome the cooler days is with a long and lazy, proper Sunday roast! Join us on 23rd September as we team up with Kerry, Daniel and Neil from the soon to be opened BARRA. The pop-up formerly known as ‘To the Regiment!’, have finally found a permanent location in the Schillerkiez neighbourhood. Lunch on the 23rd will ()

Legs_Foradori_blog

Legs + Foradori
Takeover

Michelberger Restaurant, Monday 14th May, 7pm,  Food from Legs and wine from Foradori. Legs style snacks and plates to share + matched wines €65. We’re very much looking forward to this take over! Magnus Reid, chef/owner of Legs in London returns to the hotel to cook a menu which truly represents his restaurant. Seasonality is the emphasis at Legs and Magnus cooks the kind of food we love to eat. On the ()

michelberger_26

Thank you
Krautkopf

On Sunday we made lunch together with Susann and Yannic, the clever people behind Krautkopf. It was everything a Sunday lunch should be – long, convivial and delicious! Thank you also to Susann and Yannic for the beautiful images.  

2. Brussels-Sprouts-blog

In the
Restaurant

Here’s a look at what’s on the current dinner menu. Full card after the photos…

Michelberger_NYE_3 blog

New Years Eve
Dinner

Our restaurant these days has a casual and modern approach to dining – from the service to the share style menu. For dinner on the 31st December, Alan and his team have decided to go back to where it all began for them – a la carte cooking and classic French cuisine. The root of their training is based on this food and these techniques, and so they are looking ()

R30A9203

Pair – Thank you
Lukas

It was wonderful to have Lukas Mraz cooking in our kitchen last night. He presented a beautiful and inspiring 8 course menu to 17 guests in the Whiskey Room, with paired wines selected by Emily. Thank you Lukas!

Restaurant-October_04-blog

Dinner
Update

Here’s a glimpse at some of the dishes on the current dinner menu. Cured trout, apple, celeriac, almond milk. Pork neck, salted plum, borscht. Black pudding, smoked potato, fermented peach. Quince, rose hip, bay leaf rice pudding. Book a table online here or make a reservation by emailing us at reservations@michelbergerhotel.com or calling on 030 297 78590.  

supra-socialmedia-square

Georgian
Supra

Traditions surrounding food and wine are deeply rooted in the culture of Georgia. The ultimate Georgian occasion is the supra, or feast, and on Sunday 22nd October we’ll hold our own version – a long and late lunch in the restaurant with some of our Georgian friends. A few months ago our wine director Emily travelled to Georgia to explore the rich and vibrant diversity in both food and wine ()

PAIR_05_Blog

Pair – Thank you
Daniel

Daniel Morgan flew in from Paris last week to cook for one night alongside our team for our Pair dinner series. His beautiful menu of wild autumnal food was presented to the guests in the Whiskey room, with matching wines selected by Emily. Our next Pair event will be a long and late lunch, Georgian supra style in the restaurant on Sunday 22nd October – more info here.

Ricotta-gnocchi-blog

The new
lunch menu

The plate spins once more as the cool weather comes in. Here’s our new lunch card and a preview below.