In the
Bar

Current cocktails and favoured corners…  

Our New
Bar

Last week we closed off our bar for five days and operated service out of the lobby. In the small hours of Saturday morning, a beautiful new, all-the-mod-cons, proper cocktail bar emerged from the dust! Our clever cocktail team have come up with some new additions for the list: Drew’s creation is the fountain of youth rum punch, made with hazelnut, honey, lime and coconut. And Jan’s contribution is the ()

Bar Food Friday:
Sake & Seafood

The 11th December sees the next round of Bar Food Friday. The idea is that we bring the restaurant to the bar for a night and serve up some killer dishes based on an ingredient theme and made with the very best produce available then paired with some great craft booze from the bar. Last time was Duck and Vodka and this time we’re doing Seafood and Sake. The kitchen will be making some tapas-style ()

December in
Michelberger

We have a full and festive Christmas season ahead of us here at the hotel! Our forest has grown this year and lost amid the branches you’ll find a wooden outdoor sauna hut glowing away every afternoon and evening through the month. The Glühwein will be flowing, the air will be biting and snowy; a truly Finnish sauna experience. Add a massage and you’re set!  Celebrate the season in our ()

Barfood Fridays!

Continuing on with our love affair with food and drink, we’re happy to present to you our Barfood Friday! A regular evening where the bar and kitchen get very close together. Alan creates small dishes out of one local product while Dominic matches it with complimenting craft spirits. This Friday we’re doing Duck and Vodka. So get ready for a foody start to the weekend and come along with an appetite! The evening will be accompanied by the special sounds of the Wayne Snow Band, with Wayne ()

The Granata
Garden

Here’s one of the seasonal cocktails just added to our bar menu. This is what goes in: ¼ Muddled Beetroot, 1,5 oz Adler Gin, a dash of Cocchi Torino, 1 oz Lemon Juice & 0,5 oz Honey Syrup. Cheers!

Thyme for
a change

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 ()

Small Is Beautiful
Big Out, Small In

We wanted to shake things up at our bar: we’ve thrown out all big brands and faceless products in favour of a selection of crafted products from independent, family-run enterprises from near by and far away. We’ve chosen them for their excellent quality and for the great people behind them; people who craft their products instead of companies who craft their brands. The drinks are fresh, the cocktails are reimagined and ()

I love it when a
plan comes together

Good things happen often happen spontaneously at the hotel. An ordinary Saturday evening can suddenly turn into a fully emotional one. The plan for Saturday was this: the restaurant will prepare it’s healthy, tasty food, Volker will wipe and spin his records and the bartender will shake his old-fashioned cocktails. But suddenly our friend Pete Kartsounes decided to give us a bluesy, folky, funky show with his smoky voice. But suddenly ()

Tiki Taka X Magnus Reid
X Rita’s X NTS Radio

Friday and Saturday (13/14 June) at Tiki Taka has got an East London flavour! Young, upcoming chef Magnus Reid will be cooking in our kitchen on both evenings. Magnus trained as a tattooist – experimenting on any available flesh – before turning to his passion for food and drink, making his way into the food scene via some of London’s most creditable and experimental bars, pop ups and restaurants. In just ()