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Pauly Saal
Auguststraße 11–13
10117 Berlin

 

office@paulysaal.com

+49 30 3300 6070

 

Opening times

Tuesday to Saturday
noon – 3pm & Dinner from 6pm

 

Our restaurant will be closed from the 1st

until the 14th of January 2019 for winter vacations

 

Bar from 6pm

Book

 

 

You are welcome to book your table online. If there aren’t any availabilities for your desired time, please give us a call.




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Menu

noon – 3pm & Dinner from 6pm

Arne Anker recommends

  • Salmon

    teriyaki  cucumber  Cabernet Sauvignon vinegar

    add ossetra Imperial caviar 24 Euro
  • Celery

    rose  watercress  Ras el-Hanout

    add langustine 25 Euro
  • Oyster

    Hierbas de las Dunas  turnip cabbage  sea fennel
  • Scallop

    zucchini  black garlic  yuzu
  • Tiergarten crayfish

    pigs head  peas  Beurre Blanc
  • Deer

    beet  hazelnut  Merlot vinegar
  • Chocolate

    yuzu  sorrel  cardamom

     

     

     

     

    Lunch

    3 courses  69 Euro

    4 courses  85 Euro

    6 courses 105 Euro

    7 courses 115  Euro

     

     

    Dinner

    4 courses  85 Euro

    6 courses 105 Euro

    7 courses 115 Euro

     

     

    Cheese from Blomeyer and Antony additional 17,00

Bar

Tuesday to Saturday

from 6.00 pm

BAR FOOD

  • Homemade bread and butter 4,00
  • Pauly mixed nuts 4,00
  • Kalamata olives 6,00
  • Aged cheese with homemade bread 8,00
  • Homemade charcuterie & pickled vegetables 8,00
  • Puffed chickpeas 6,00
  • Bouillabaisse 14,00
  • Sticky toffee

    by Michael Yates, Sail & Anchor, Antwerp

     8,00

Apéritif

  • Adonis

    New York, 1880’s

    Fino Sherry, Sweet Vermouth, Spanish Bitters

     11,00
  • Errado

    London Dry Gin, Port Wine, Campari, Cucumber, Espumante

     12,00

Something New

  • Amado Mio

    Pisco, Fino Sherry, Rosewater, Sugar, Fresh Lemon

     12,00
  • Captain Kidd

    Dill Infused Tequila, Mezcal, Morrocan Salt Lemon, Fresh Lemon, Beer

     13,00
  • Countess Blazh

    Vodka, Lillet Rosé, Slivovitz, Lavender, Lemon Bitters, Lemon

     12,00
  • Hole of Normandy

    Buttered Calvados, Chardonnay Syrup, Lemon

     13,00
  • Siam Hotshot

    Dry Gin, Pineapple, Cucumber and Thai Basil Shrub, Galliano, Celery Syrup, Lime

     13,00
  • Gold Rush

    Jamaican Rum, Bacardi 8, Pineapple Shrub, French Vermouth, Gran Classico

     13,00
  • Eyes on the prize

    Blueberry Mezcal, Rye, Chambéry Dry Vermouth, Cinnamon-Pepper Syrup, Lime

     13,00
  • Jeremiah

    Michter’s Sour Mash, Campari, Dry Curaçao, Orgeat & Ginger, Lemon, Campari Dust

     14,00

Disco Longdrinks

  • Lost In Translation

    Sake, Williams Birne, Bergamot Syrup, Lime, Soda

     12,00
  • Lonely Island

    Agricole Rum, Mixed Citrus Cordial, Lime, Cola

     12,00
  • Three Hour Tour

    Vodka, Grapefruitcello, Grapefruit, Soda, Cranberry Paint

     12,00

Borrowed

  • Bitter French

    Phil Ward, Death & Co., NYC, 2008

    Plymouth Gin, Lemon, Campari, Champagne

     15,00
  • Holland House

    The Holland House Hotel NYC, early 1900’s

    Oude Genever, Dry Vermouth, Lemon, Maraschino

     12,00
  • Gin Gin Mule

    Aundrey Saunders, Beacon, 2000

    London Dry Gin, Mint, Lime, Ginger Beer

     12,00
  • Pendennis

    Pendennis Club, Louisville, 1915

    Plymouth Gin, Apricot Brandy, Peach Brandy, Lime, Peychaud’s

     12,00
  • Flannel Shirt

    Jeffrey Morgenthaler, Clyde Common Portland, 2011

    Blended Whiskey, Apple, Amaro, Lemon, Allspice

     12,00
  • USS Richmond Punch

    Late 1800‘s

    Ambre Cognac, Jamaican Rum, Ruby Port, Dry Curacao, Tea, Lemon, Sparkling Wine

     14,00

Nonalcoholic

  • Rhubarb Rose

    Rhubard, Rosewater, Lemon, Soda

     6,00
  • The Bitter End

    San Bitter, Grapefruit, Mint, Soda

     6,00

Digestif

  • The Slope

    Julie Reiner, The Clover Club, NYC, 2007

    Bonded Rye, Apricot, Vermouth, Angostura Bitters

     13,00
  • Toys in the Attic

    Amontillado Sherry, Reposado Tequila, Strega, Bitters, Cocktail Onion

     13,00
Currently Hiring

 

 

 

 

Chef de Rang (f/m)

Chef de Partie (f/m)

 

 

Send us your application

 

 

 

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