What’s On
QUARTERLY News
Michelberger Quarterly
Dear Friends,
Below our News, Events & Happenings. But first some words on PEOPLE:
PEOPLE is the new normal. The first 2 editions in 2016 and 2018 altered the course of the lives of everyone taking part for the good, yet coming back from it, landing in the „real“ world, had its own challenges and struggles. This time around it feels different, this week of 180 artist creating music and sharing it with 7000 people, does not feel like Utopia anymore.
It showed what’s possible when a group of people dedicate time and space to a common goal. In our case: maximising musical collaborative creation & experience. This is our new standard, the new normal, the reference for things to come. We will not succeed all the time and everywhere, but the seeds are many and the hopes are high. It took many people’s dreams and a galaxy full of little miracles for PEOPLE to come back into being. Our perspective is widened. The roots are strong and interconnected.
In a few weeks we will share a full recap and a new way forward for PEOPLE in a World With Others.
Until then we thank you! We love you for being in our universe and sharing this journey!
Your Michelbergers
Get 10% off your next stay when booking with the code togetherinberlin
Here is what’s Happening:
Our Restaurant – Earthy Delights & Awards
As we are writing these lines, a broth of six mushroom varieties is simmering next door, which will be garnished with pickled chestnuts and fresh herbs in just a moment. The composition has its roots in medieval times, when wild mushrooms were foraged and simmered for flavor maxxing. In some regards, not much has changed since. ’The earthy season is back‘ said a colleague the other day, and this one comes with a beautiful umami pop.
Our dinner menu keeps exploring what connects us with the land, and through generations. With a glance to the east, we’re picking up the tradition of wrapping fillings in leaves, dating back to the Ottoman Empire, where grape leaves were used. Central Europeans turned to winter cabbage, filling the leaves with grains when meat was scarce. Over generations, this humble dish became the Krautwickel we cherish today.
For lunch, we’re preparing a weekly changing selection of light but hearty dishes to carry you and your colleagues through the day. Find the current menu on our website.
For his exploration of the connections between culinary traditions, regional identity, and responsible sourcing, chef Andreas Rieger has been nominated for Berliner Meisterkoch 2026. Congratulations to our colleague and friend Lode van Zuylen of Restaurant REMI for taking the Trophy home! Well deserved!
We were delighted to receive further recognition, including an official recommendation from Slow Food Germany, 84 points from Falstaff, and an award in the “Hide Away” category at the Gourmetwelten Restaurant Cup. In the jury’s words:
“Comfort food that brings back childhood memories while appealing to international guests and offering an innovative take on traditional German cuisine. Here, a bold vision meets the simple joy of good food.”
Holiday Season
Winter wonderland is just around the corner. Not long until our courtyard will once again turn into a forest of Christmas trees, filling the air with the scent of pine. The fire is crackling, mulled wine is steaming in our cups, and little ones and grown-ups alike are enjoying freshly made doughnuts (Krapfen).
Come by for a cup of mulled wine with your loved ones or bring your colleagues for a proper Christmas celebration. From a bowl of soup at the bar to a festive dinner, we can put together a wonderful gathering for all wishes and budgets.
Just drop us an email or come by for a chat.
Join us:
Campfire Sessions
Every advent Sunday from 4 PM in the courtyard. With music, hot punch & Christmas treats.
20th December
With local producers, warm food, liqueurs and a crackling fire.
24th December
Festive dinner
25th December
4-course menu
25th & 26th December
Extended brunch with festive extras
Golden Days at the Farm
The trees around the Farm are turning every shade of yellow, orange and brown, while the food forest is still full of life. Zucchini and pumpkins keep growing, the last salads and tomatoes are being harvested, and beetroot and medlars are next in line.
The greatest find of the season was not made by a forager, but our HR department: Our new gardener Jan has joined the team, accompanied by his four-legged colleague Collin. Together with Denise, they’re getting the garden ready for the colder months.
The quince harvest is in, filling the kitchen with its wonderful fragrance. Some are being turned into membrillo, a quince paste that pairs beautifully with our cheese (available at the hotel bar), while others will find their way into a quince Negroni. Chef Martino is turning green tomatoes into a salsa verde, and freshly picked autumn-olives have made their way to the hotel to be cooked into jam. From now on, our Sunday brunch stretches from 8:30 am to 2 pm, with sweet and savoury dishes and freshly pressed juices, including sea buckthorn, apple and carrot.
Autumn is a lovely time to wander along the Spreewald waterways, take a heated boat tour or simply return to the warmth of our sauna and fireplace, perhaps with a creamy, warming liqueur in hand. Every Saturday at 11 am, we invite overnight and breakfast guests to explore the Farm on a guided tour. We’re also opening our doors for festive dinners, company Christmas celebrations and offsites, bringing everyone together around the table.
And on 20 December, we’re planning a little Farm Christmas market with local producers, food, liqueurs and a crackling fire. Join us!
Get 10% off your next stay when booking with the code maywealwaysbewithothers
Upcoming Events
Sat/Sun Nov 07th/08th
Cheese Brunch
A number of artisan cheese makers are staying with us over the weekend to attend the Cheese Berlin fair at Markthalle Neun. We asked them each to bring a cheese for our buffet, where we will gather those handcrafted yellow pieces of beauty next to our regular brunch offerings.
Sat 07–14:00
Sun 07–15:00
→reserve a table
Nov 14th & Dec 12th
Distillery Tour
Join us for a guided tour to learn about the handcraft, history and technique behind our spirits, before you get a chance to explore the flavors in a tasting.
Nov 30th
“Dear Self” Letter Writing Workshop
Reflect on the past year, and write a letter to your future self in a creative writing workshop guided by award-winning author Monika Radojevic. We’ll keep your letter safe and mail it back to you in six months.
Every Advent Sunday
Campfire Sessions
Join us around the bonfire to share songs, mullet wine and a heartwarming snack. Before or after your Christmas market visit, with your loved ones or solo.
Dec 03rd
Berlin-based artist IUMA will share songs from her upcoming EP in the lobby, playing songs of vulnerability, healing and hope.
Dec 20th
Christmas Market at the Farm
Join us for a festive gathering with local producers, warm food, liqueurs and a crackling fire. Come for a day or stay the weekend.
Thank you for showing up!
With Love,
your Michelbergers
