Food Forest

Since 2018, the old four-sided farm with 1.5 hectares of land has been developing a holistic ecosystem based on the principles of permaculture and syntropic agriculture according to Ernst Götsch. However, the farm not only aims to harvest vegetables, fruit and herbs, but also to pass on knowledge about sustainable living and nutrition. The aim is to regenerate the agricultural land, promote biodiversity and develop a functioning ecosystem. In the midst of the unique cultural and natural landscape of the Spreewald, the farm offers insights, experiences and opportunities for practical cooperation.

In addition, the farm supplies fresh and vital ingredients to the Michelberger Restaurant, as well as for the Ora.

A close connection between the principles of regenerative agriculture and the hotel's DNA is created through the active collaboration of the chefs and the entire hotel team.

Special attention is paid to the herb layer, which consists of a variety of perennial vegetables and edible plants. This allows chefs to use special ingredients that are otherwise unavailable, creating new flavor experiences with high nutritional values. It is also important to use as many perennial foods as possible to reduce the amount of annuals needed in the kitchen. The connection between the living soil and the kitchen is crucial for the farm, as this is where real quality and new diversity are created.

"We are planting ourselves a paradise!" say Nadine and Tom Michelberger about the farm "A dense little forest full of food. Healthy soil is the foundation for a regenerative cycle that makes the soil, the plants and the people healthier in the process. Everyone wins. Living soil holds more water and a rich bacterial and fungal life, which in turn regulates the exchange of nutrients between plants. Building on this, multi-layered planting creates symbiotic effects that make each plant stronger and richer in nutrients. A system that we as humans specifically support in order to achieve maximum yield for both ourselves and the soil."

The Farm team is headed by Julian Zuth, former sous chef at the restaurant, Denise May, former multi-tasker at the hotel and Kevin Kurz, trained gardener and landscape architect. In addition, the team is building a volunteer program for those interested in hands-on experience in regenerative agriculture. For those who want to know more, they offer knowledgeable tours of the forest garden. Contact us to join the volunteer program or if you are a larger group interested in creating your own tour.