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 serving green with nori and miso, and white with potatoes and lemon. 

The black pudding and smoked potato puree dish always stay on the menu, but now we’re serving it with fermented blueberries. At the menu tasting it was a unanimous decision that the Picarana Albillo was the best match for it, with the smokiness from the mash playing nicely with the minerality of the wine. 

Another new addition to the meat section of the menu is the lamb. Wrapped in chard, it’s served with goat’s yoghurt and more of those lovely peas. Our hunter Guido, who supplies us with venison and wild boar, has also added lamb to his range now, and so butchers a whole animal for us every other week.

To really top things off, we have ordered a selection of magnum bottles of white wine to pour by the glass – Magic of Juju by Rene Mosse and Muller Thurgau from young winemaker Stefan Vetter.

Book a table online here or make a reservation by emailing us at reservations@michelbergerhotel.com or calling on 030 297 78590.