Michelberger’s
Wiener Wunderkinder

A memorable encounter: meet Martin and Andreas, Olympians and manufacturers.  Martin, a 6 time Olympic competitor in both winter and summer Olympics. From chasing Ben Johnson in Seoul ’88 to racing down the ice tunnels in a bobsleigh. And Andreas, still holding the Austrian long jump record at 8,30 meters. Both met at the Olympics in the bobsleigh team. Last Sunday they drove up from Vienna just to present us their ()

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!

Autumn
Shining

October is here and this week in the restaurant we’ve launched a new menu to reflect the season.  One of the many stars is the Maultaschen soup starter, Autumn on a plate. These handmade German-style ravioli are filled with a mixture of fresh, seasonal mushrooms from Brandenburg, as well as onions, juniper berries, marjoram, parsley and pepper. With the plate there’s a light, aromatic stock to be poured over it, made ()

Go Monkeys,
Go!

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 ()

In Our
Restaurant

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. 

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 ()

In einen
Hafen segeln

Heute setze ich mich mit Stephan zusammen. Stephan ist Koch. Koch aus Leidenschaft und das seit er 15 ist… mittlerweile ist er 29. Mal sehen was er so zu erzählen hat… Stephan ,wo kommst du eigentlich genau her ? Ich komm aus der Nähe von Salzburg. Faistenau … Wie bitte Was? Wie schreibt man „Faischdenau“? (Der tollste Dialekt der Welt ) F-A-I-S-T-E-N-A-U. Das ist bei Fuschl am See. Ein kleines ()

Natural Wine
Weekend

We’re bringing natural wine to our hotel and to celebrate that, we’re having a weekend of food, wine & music on June 13-14, each day from 4pm onwards. Together with our friends – sommeliers & chefs Dan Wilson & Magnus Reid, we’ve chosen a diverse selection of what we think are the most interesting, delicious and intriguing natural wines from around the world. There’ll be 40+ wines including those from: ()

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 ()