On the
lunch menu

Our lunch menu will now change every four weeks, except for the favourite dish of the people, which will change once a new treasure is found! Below a glimpse of what’s new on the card and the full menu is available here. Sweetcorn risotto, smoked cherry tomatoes, summer herbs. Roast cabbages, carrots, orange miso, toasted sesame Spicy beef Merguez sausages, roast pepper, couscous, plum, almond

A look at
what’s for dinner

Our dinner menu is updated dish by dish according to what’s in season. Here’s some of the newest additions. At the top – beef cheek, malt, carrots, black rice vinegar. Next – lamb, chicory, black garlic, nam jim. And lastly – grilled pointed cabbage, mushroom broth, parmesan.

MOSEL REPORT – From East
to West & back again

Every week, the restaurant is closed for dinner on Sunday and Monday, so these are usually the days that the evening team kick back at home and refuel for the week to come. Last week, we decided to use our days off to seek out new wines for our menu and learn a little more about what makes German Riesling so delicious.  We drove to unique part of Germany to ()

Dinner
in June

A first look at some of the new dinner dishes from the restaurant here. At the top are the new season beets with cherries, liquorice and sorrel. Then the onion bhajis with cucumber, mint and yoghurt. And finally compressed watermelon with white chocolate ganache and strawberries. We’re open for dinner Tuesday to Saturday from 6:30pm, and our menu is best shared with friends! Make a booking online or reserve a table by emailing us at reservations@michelbergerhotel.com ()

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 ()

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 ()

Breakfast /
Frühstück

Our abundant breakfast buffet is organic, fresh, healthy and delicious. You will find hot options such as bacon, eggs and housemade baked beans; a varied selection of salads, vegetables and fruit; cheeses and cured meats; muesli and yogurt; homemade jams and spreads; and many vegan delicacies. Bread comes from local bakery Beumer & Lutum and we proudly use produce from nearby farms. To drink we have two different filter coffees from The ()

Lunch menu
update

There’s a new lunch menu in the restaurant this week, featuring this spring carrot salad and the fried fish sandwich below. The full menu can be seen here. Lunch is served Monday to Friday from 12:00 noon to 14:30.

Dinner Menu
Update

We’ve got some wonderful mid season additions appearing in the restaurant this week. See the full dinner menu here. You wouldn’t know it, but we’re actually at the very beginning of spring! The gradually longer days mean more light and we’re slowly starting to see the green stuff coming back. We’ve got Roberto’s baby leeks grilled and served with kale, capers and a smoky leek ash, and the wild herbs are starting to sprout again. ()

Michelberger Restaurant
in London

Jules and Alan are in London this week at our friend Magnus’ restaurant LEGS with a little Michelberger takeover. Go say hello! 120 Morning Lane, London E9 6LH. Bookings 0203 441 8765 or hello@legsrestaurant.com