Pauly Saal / Berlin

Auguststr. 11-13 Berlin 10117
Opening Hours
Mon, Tue, Wed, Thu, Fri, Sat 12:00 - 15:00

Since opening in February 2012 in the former Jewish Girls' School, Pauly Saal has established itself as a key location for fine dining in Berlin and received its first star in November 2013. The modern kitchen is led by the head chef Arne Anker and emphasizes regional and German produce, in close cooperation with the producers and with a focus on seasonality. Special preparation techniques and seasoning from other countries are also featured. Pauly Saal offers lunch menus with two to four and dinner menus with four to seven courses, including light and vegetarian dishes. At Pauly Saal, guests dine comfortably in the elegant yet intimate atmosphere: The former gymnasium was remodeled and furnished according to the owners' designs. Thus, all materials have been manufactured especially for this project, whether the ceramic tiles from Berlin, the glass for the mirrors and the extraordinary Murano chandeliers, or the chairs covered with dark green fabric. A custom-made carving station in middle of the room and a kitchen which is visible through a glass wall stand for transparency and the collective appreciation of the dishes. In summer, the quiet inner courtyard of the Girls' School attracts visitors to stay and eat in the garden, under a large tree and surrounded by the various brick buildings of the ensemble of the Jewish community.

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Tips from the Net @ Pauly Saal
Alina Ilie en
Delicious meals , friendliest servers and an incredible peaceful and very beautifully decorated space... GooglePlace - September 2017
Bill Opper en
Had drinks at the bar, everyone was very friendly drinks were good and not too expensive GooglePlace - August 2017
Seth Varty en
Delicious food. Make sure you order the "delicacies" appetizer. GooglePlace - August 2017
Andi en
Nice place for food, you should always reserve a table here. GooglePlace - July 2017
Olivier Coste en
Very nice atmosphere and nice personal. My opinion is that basil is used abusively in all dishes and that might kill the most subtle flavours. There s a nice technical effort but flavours and textures are not always married very accurately. GooglePlace - February 2017