|
 |
Dear Friends,
This message was about to go out yesterday when destiny called our dear dog colleague Monti. She was Sam’s dog since a year and turned our already dog loving place into a shining example of what these beings can bring to our lives, our spaces and our communities. Monti was always blissful, innocent and pure, and turned everyone she encountered in our team or amongst our guests into a best friend in an instant. Her light was shining bright as a star, for a short while. We are thankful for the time we shared, thankful for Sam to bring her into our team and grateful for what she gave to all of us. The only way this can make sense to us is, that she was called into her next round, because we can only imagine what a human can bring to this world, who looks through Monti’s eyes.
|
|
|
|
***
Over the course of the past years we had many political contacts, from meeting party leaders in small, private circles to officially hosting the local or communal government & mayors in our spaces. From their side, the causes were various. For us, there was only ever one reason:
advocating for decentralized supply of food & family run businesses.
To bring attention to the importance of social spaces that cater to and care for a diverse group of people, bringing them together around food and experiences,
The higher up the political ladder, the more pointless these encounters were. Being pulled into their propaganda of the current thing.
For us, the only elements that continue to function democratically are local governments, so cities and villages. States and countries seem lost in their own soup of power, corruption and systemic failure.
What became clear to us is that the changes that we wish to bring to this world, we need to try to bring ourselves. The ethical entrepreneurial spirit, which has the ability to set tangible examples in the real world and serve as inspiration for others to create their own ways and forms and for local politicians to pick up on and amplify good ideas to create better frames for our society. Ideas moving, bottom up.
In any endeavour there are different skills required, entrepreneurial talents are just one element of making something happen. It needs a ship full of talents, people dedicated to contribute to a cause, a business or gathering. Because everything comes from something, so the spirit of creating products, spaces or experiences needs all of us.
In running a business on a small scale, you naturally deal with and relate to everything around you. Running a team is a daily training camp; you live and learn, you make mistakes and now and then you do something outstanding. It’s the every day challenge of balancing the internal with the external, the individual with the communal and at the same time, setting a path forward, no matter how rough the waters.
Entrepreneurs in their most classical sense are strong building blocks and potential drivers of change.
Currently it is as challenging as ever to be in the business of running small and midsize companies. But we strongly sense that we all not just need to stick around, but that we have more in our gas tanks to energise movement forward. Amongst people, interplaying with our spaces, within communities, with products and services that we offer.
Like the idea that growth does not need to be linear but can be naturally circular. Increasing a project in density instead of quantity.
May change come in the most peaceful and least destructive ways. May we create new things, find new paths and reconnect with old wisdom.
Berlin is in the heart of Europe and from here we send signals of hope to wherever you are.
Your Michelbergers
***
may we all be a bit more like Monti
|
|
|
|
Get 20% off your next stay when booking in August with the code togetherinberlin
|
|
|
|
|
Lunch & Dinner Highlights
|
|
There’s something quietly magical about a lunch break – a meaningful pause. A guest recently shared her impression that the midday plate feels like an invitation to become part of the neighborhood. One that gathers, lingers, and finds connection.
By day, our restaurant is a place to step into, take a breath, and taste the richness of summer meals. Time to gather over beef croquettes, fresh beans, merguez or eggplant, topped with herbs from our farm.
By night, it’s casual dining bathed in warmth, sincerity, and thoughtful sophistication. Try the apple pork cutlet with gooseberries and sage, have an MXPSM spritz and share a chocolate semifreddo with blackcurrant for dessert.
Right now, it’s harvest season — and a good one. Our regenerative farm in the Spreewald is overflowing with vegetables, fruits, herbs, and berries. The forest garden and market garden are alive with color and energy. Ingredients travel straight from our fields to the kitchen, and it shows.
|
|
|
|
|
|
|
|
|
|
In the 2025 season, we welcome our second gardener Tom, to the team. He will primarily take care of our new market garden, where mainly vegetables and salads are grown — a perfect complement to our forest garden. This year, the forest garden was spared from frost during the bloom and is rewarding us with hundreds of kilos of berries and fruits of all kinds.
In the sixth growing year of the field, more and more of the planted tree species are bearing their first fruits, and the diversity continues to increase. This means we can offer you even more fresh, homegrown products to share and enjoy together at our large communal table.
Join us for a Sunday afternoon at our Michelberger Farm in Spreewald! Enjoy wonderful company around food roasted over fire straight from the soil. Until late autumn, every Sunday we will start with coffee and cake from 2pm, then add hearty food from our grill. Drop by any time for a quick stop, or a full afternoon.
|
|
|
|
|
|
|
|
|
|
In 1664, Jesuit and botanist Giovanni Battista Ferrari discovered an orange fruit in the Philippines with red flesh, a grape-like taste, and a slightly bitter note.
Thanks to its balanced ratio of sweetness, acidity, and bitterness, the blood orange has since been cultivated under ideal conditions in Sicily and used in the production of bitters. Together with gentian, it forms the basis of this invigorating and appetite-stimulating beverage full of sunshine.
MXPSM mastermind Gerald used the skin of blood oranges we process at our restaurants and created this beautiful Bitter, triggering memories of the historic Campari recipe.
Try it on the rocks or as Spritz at our restaurant Theke right next to the production site, at restaurant ORA or at the hotel bar. You’re based somewhere else and don’t want to miss out? We got you covered:
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Since the early days of our hotel, we find ourselves blessed with talented friends. Just recently Vincent Moon shared three live cinéma sessions in our Forest Cinema; Gordi, Jeremy Black and Simon Herody played a beautiful set in our courtyard and Basia Bulat did a show in the lobby. Find future events always on our What’s On Page.
Next on the list will be PEOPLE mixtape vol. IV on 31st of August. This edition features our friend Efterklang vocalist Casper Clausen, Berlin-based future R&B artist Amilli, Swedish folk-inspired songwriter & violist Mika Akim, Argentine super-producer and multi-instrumentalist Tomas Crow (Coldplay, Toots and The Maytals) and London based pop artist Parker Murphy. Rounding out the lineup is the neoclassical/ electronic trio Golden Cut, featuring Basil Symphony violist Shelley Sorensen, cellist Rachel Maio, and drummer/producer Jeremy Black.
|
|
|
|
|
|
|
How to party at Michelberger
|
|
While summer is making (another) comeback in Berlin, we’re already starting to plan for Christmas. Mulled wine, a crackling campfire in the courtyard, and the scent of pine make for a cozy atmosphere to come together and celebrate the year. If it’s a Christmas dinner, a company event or a family party you are planning, we’re happy to host you. Find our event kit here or check our Christmas sample menus.
MICHELBERGER HOTEL & RESTAURANT
Celebrate at our mother ship with a courtyard campfire, private dining & a beautiful drink selection.
ORA & THEKE
Gather in an old pharmacy or in Wedding among historic distillery tools at our MXPSM spirits production site.
MICHELBERGER FARM
Take a boat trip with a traditional raftsman before enjoying fresh food from the grill on our regenerative farm in the Spreewald.
|
|
|
|
|
|
|
Underground Bakery Showdown
|
|
Invisible to most eyes, a quiet competition has been unfolding underground in recent weeks. In a friendly test of skill, our bakery team in the basement has been challenging one another to perfect their techniques: They’ve been experimenting with kneading methods and refining recipes to give our baked goods more volume and crispiness.
|
|
“When working with sourdough cultures and slow fermentation, every little detail matters — how I fold the dough, the technique I use to place it in the proofing basket, and where and how long it rests.”
|
|
Even the smallest adjustments can make a big difference. Unlike industrial baked goods, which aim for perfect consistency, the rolls on our breakfast buffet look just a little different each morning — depending on which pair of hands shaped them one floor below.
|
|
|
|
|
|
To explore the cultural context our coconut water emerges from, we cover contemporary Thai or Thailand-connected people working in the fields of art, design, music, dance, fashion, architecture, photography, sport & food with the goal of providing an English language information resource on a vibrant culture that is underreported and most don’t know very much about.
Saran Yen Panya is a designer, storyteller, craftsman and creative director based in Bangkok, where he has his studio: 56thStudio. We spoke to him on the eve of the opening of his latest exhibition ‘Sacred Skin Pavilion’ at the THACCA Splash Soft Power Forum.
Head to our Blog to read the full interview.
|
|
“I think, like many Thai kids, I grew up surrounded by unintentional masterpieces—spirit houses dressed better than runway models, monks chanting next to malfunctioning karaoke machines, aunties airbrushing Hello Kitty on their motorbike helmets. None of it was called “design,” but all of it told stories.”
|
|
“My luxury compass is “broken” because it stopped pointing at the West a while ago. It now spins toward anything imbued with ritual, memory, or emotional weight. A temple pennant, a karaoke remote, your grandma’s old enamel tray. Those things don’t just sparkle—they haunt you.”
|
|
|
|
|
|
|
|
|
|
|
