Restaurant Pauly-Saal GmbH & Co

In the Pauly Saal I have eaten and drank twice in 2019. In summer I came alone and as one of the first guests. It was hot and so only the garden was opened. In November, a colleague accompanied me and we were in the big dining room among the last guests at the end of the evening. Since the account of the November visit has long been in accounting, only the economic data of the premiere are noted. One word to the very intentional double assessment: When you perceive a restaurant from different angles, the differences, but also the constants, are better noticed. The disadvantage is that the inclined readership requires a little holding capacity... The restaurant has everything you can expect in the middle of Berlin: Cool Location, an international guest group that, after the hipsters continue, consists predominantly of fiercely sniffing foodies from Borgfeld to Baikonur, and of business people whose Spesenkonto the overstretched wine prices are very much irrelevant, a service team in whose world the in-house concept applies much, very much, definitely more than the well-being of the guests. However, this is in the Auguststraße with the passage of the Arne Anker, standing for strong flavors. Successor Dirk Gieselmann stands for a carefully modernized, but in the core very classic French cuisine, which primarily focuses on harmony, less on contrast. That's not bad. It does not always have to be “Boah! Ey, dude!”; the “Mmmmh...OMG! It’s delicious!” can also lead to culinary happiness. The way there was unfortunately a little bumpy in the Pauly Hall. What was certainly not the ambience, on the contrary. I am thrilled by the high gymnasium of the former Jewish girl school with its high brown wall tile, the thickly padded armchairs and benches in front of the classically covered tables and the extravagant three-storey chandeliers. And of course, the many small and large ironic breaks, of which the largest is, of course, the iconic comic rocket on the narrow side, behind whose horizontal glazing the kitchen team works. On the opposite side, the long vertical windows in the upper area almost remember a church architecture. In the foyer in front of the cathedral of good taste one is not only greeted and leaves its wardrobe in when I have seen correctly locked closets. You can also wait stylishly, e.g. for the slightly delayed colleague Or did I have a wrong time again? The age... . And at the same time it has a good look at the truly homey bar, which, on the one hand, with a compelling swing, acts as directly imported from the twenties, but on the other hand is incredibly casual and contemporary. Hat off, great atmosphere! That one of the former pauses almost doesn't stand. Because such an amazingly calm, green oasis I would not have expected here. Sitting, breathing, coming to rest occasionally, a resident rides down behind the fence. At the same time, the also oversized Pop Art sculptures fall into the avident eye. Magnificent! And then be irritated that the hardest metal furniture, apparently also a time travel, paints its own seat. But isn't that wonderfully authentic, so with these old paint remains? No, this is indiscusable and the best proof that the “concept” has more meaning here than the comfort of the guests. After all, on the old school chairs are homeopathic seat cushions. Three or four of them clapped together at the surrounding tables and it becomes somewhat bearable. The wooden tables also seem to originate from the former school, which was reopened in the GDR after the Nazis had been closed and used until 1996. Outside under the mighty oak, white blankets would have been out of place, but beautifully covered is also here. The great service team came to the table alternatingly, some were friendly and tried, others less. A certain disorganization was noticeable. In the summer, there was a clear utilisation. On the other hand, during the second visit, we had refused to be set to two directly next to a company party. Then we got a corner bench at the service station and got the one or other confusion with some zigzags inside the team. The restless space at the intersection of two paths has not disturbed me, there is a quite high noise level here anyway, but on a good, living way, such a bee basket sum. Of course, young people speak English in view of the high proportion of international guests. Some also just that and apologize for their lack of German knowledge. But in such a tender way that an improvement in language skills did not actually appear desired. I found that much more charming in Layla, where everyone and everyone tried to do it in German, how it was and then changed. This is not “bad” because there are also enough other staff. But it is a pity because it at least limits my possibilities for requests, wishes or feedback. Just with the bartender and the sommelier you want to exchange something as a single guest. Where communication is not really the focus of service; here is to be sold and also the expensive bottles. The Finnish wine trader stood at the table three times and pressed for an order. On the other hand, no great miracle, because the kitchen presented a similar pace. After 15 minutes, perhaps 20 minutes without a vote, Amuse, bread and butter and even the first course behind us, I strongly asked the restaurant manager for deceleration. Then what worked well and otherwise the work was done properly. Finally, it should be noted that the service short-handedly wiped off our answers to the business question of satisfaction, which were not planned for time alone, and that the boss would come to the table at the end of the evening. Then what Mr Gieselmann did and took time for our feedback. During my summer visit, I started as well as not sweet with an aviation, so only Maraschino Likör and Crème de Violette as sugar sources in the sour. The pretty cocktail was announced with bubbles, so it was poured on with champagne. Unfortunately, the tingling was missing. My complaint finally brought me the company of a young bartender, who clinged to my table top, in which hockey explained why it must be. We agreed peacefully on a new attempt, but in the classic version. Wonderfully balanced, this is the art with the sours and also only once on the invoice 12€. However, I was not very happy and therefore ordered the sparkling wine version again during the second visit, but spoke to the bartender before. And Zack, it was quite wonderful in the glass and pushed back the lightness of the violet liqueur. What a champagne can do if he's not served off is great, huh? On excursion to the garden there was only a final 5 course menu for quite expensive 115€. In late autumn, there were alternatives and Alba truffles at three courses. Previously, with the water Preussenquelle, 6,5€ lightningly two breads came to the table. In the NoName, Kikillus cooked the warm, aromatic bakery in Singapore, by the way, it was cold and very much. Also the olive tapenade, which was served beside the citrus butter, was not bad, just “normal”. But this is not actually the expectation of star gasonomy. The kitchen set the first scented brand with a Bouillabaisse Sabayon, which was good for lip licking with a sweetness and full umami. In addition, fine vegetable cubes and a bread chip with estragoncrème for some bite. Colourful started the menu with mackerel, which was pickled in brine and then fluffed. This probably brought strong taste with delicate consistency. The diverse accompaniment beet Brunoise, sweet crisp apple, tomato as a slightly piquant powder and clear white foam, basil oil put a variety of flavor accents, with the fat fish always remained the main actor. Very good. Well, Caviar was also represented in this Potpourri. He did nothing, nothing at all, because saltiness was already represented by the pickled mackerel. Too bad about the product we gave. Continued with a surf’n’turf of river cancer and and calf head, served fashionably in a bowl. The shellfish came from the local animal garden, you already read about it. Much more important than the regional use of the invasive species It is probably called to make a virtue from the need. is the fact that the small tails had nothing to do with the preserved goods known from supermarkets. Large and very delicate, with a self-contained taste that also remained perceptible with celery foam and fine bead grass. Against the collage-rich calf head, which I appreciated here, was then already harder, which came as a support clearly sour and also slightly pikant. A glassy fried salmon with potato flakes is past as a “sweet” fish. Strong in taste, he had to fight against the intense ratatouille emulsion. I couldn't see the taste of the pawlings, small white beans and mangold. The green leafy vegetables were also difficult to split with spoons and fork, so it remained unpleasant to me as almost only a big bite. Just like the tendon in the flesh. The tranches of the dove breast were very delicate, but would have still won by a not so soft skin. As a second variation, pikantly seasoned bead meat had been baked in a kind of armer knight. This creative idea suffered from surprisingly weak supplements. The strongly grilled red pear was mainly sour without a fruit aroma and also with the separately cast barbecue sauce the smoke aroma of a strong bitterness, which made all sweet notes plated. For this, the fried sage leaf remained without effect. The onion was onion. A rather weaker gang. For example, I wanted to go to the dessert, because there is no vacherin glacé every day. The baiser structure filled with ice or Crème Chantilly belongs to the canon of the classic patisserie and was naturally accompanied by a fruit-sweet Riesling reading. 18€ for the 0.1l finger hat seemed to me very high, but the factor is approx. 3. Instead of the hoped dessert glory of old days, a deconstructed variant came. The lime meringue had a fresh acid, which it would not have needed in view of the somewhat economical crème. Especially as currants Cassis ice, baiser and natural taste dominated for a long time and also gave hardly any chance to the good Riesling. Only with the coffee ice it became harmonious overall. Something unbalanced and much disappointed expectation led to the fact that I could not see any real added value in this “smattered” variant. From Antony there were well-ripened Epoisses, Roquefort and Livarot Colonel. Pumpkins and onion cheetney tasted perfectly. The fruit bread was roasted, but dry. Always so small stumbling. It was almost clear that the bar did not offer after dinner cocktails based on mint. The Brandy Alexander 12€ comforted. Everything in all fits to this kind of visit. After all, I wanted to give Pauly Saal a second chance. And so the colleague and I were able to taste very crispy baguette and sourdough bread after a wet journey. The tapenade was much more intense this time, but not too salty and really well liked the butter with crunchy buckwheat. Because we were on the bullshit with so much repentance, we even got a hit, if only on demand. The kitchen greeted from the France profonde with a juicy Ochsen Paté and half the Wachtel Ei, a sauce Tatar and fine pearls. Rustic and fine at the same time and a clear commitment to the rural roots of any high kitchen. The intensively truffled pâté en croute of maize podularde, calfsbries and foie grass immediately attacked this announcement. The rich fillings were able to convince individually and also in interaction; unfortunately the poultry breast meat was quite dry. The companions left a vague impression. Pomegranate as a reduction remained tastefully weak, for this the cores were nicely harmonized with the pistachios and the gel of the paste. The Remoulade also liked with worked crisp fresh celery cubes. The black walnuts announced in the plural became a thin pane, which I did not speak of Geiz. It is difficult to combine when the lush main part has too scarcely dimensioned aroma. Very tasty, but it would have been better. It followed a tastefully successful but very firm lobster mousseline, which should come a bit more fluffy. In addition, I was irritated by a marginal saltiness that was not to be explained from the ingredients list. The crust animal Bisque, very fresh spinach and lobster meat were good, but also not for kneeling down. Again, a successful, but not quite a faultless court. I had nothing to do with the chestnuts Velouté, the pickled mushrooms and a looser! Really great the Borettane onions, which produced different tackiness in several variations. Exciting how the textures detach. Absolutely rewarding also the addition of Invest in freshly planned white truffles from Alba. Absolute well-being plate. And also the meats course presented French cuisine par excellence. The roaring pink and simply perfect, pastinake in textures from raw over marinated to the crispy chip, a foam of oat root, which also tasted just the same, then cracking roasted hazelnuts full of aroma, fluffy Parisian gnocchi and a chocolate-lady sauce Grand Veneur, which made herb spicy at the very right moment. With the wild we changed from our Chablis 1er Cru to a affordable Pinot, of course also from Burgundy. Instead of Dessert came again very well-ripened goods by Master Antony, probably from a distance influenced by a well-known portal-known ascetic who, a few days before visiting the Hanoverian Schicki Italian, actually wanted to dispense with dessert in a heroic manner. Didn't work. Caramelized walnuts, a piquant pumpkin Chutney and a rag! Marmelade tasted as excellent as the Vin muté, who was spit with Armagnac. Chef Dirk Gieselmann then donated a P.X from Williams and Humbert for 12 years at the table and took our feedback quite sloppy. However, there was not really much to complain about, you can see recurring negligence. But to celebrate too little unrestricted. Fitted everything, good craftsmanship, only remained little in memory until the reef. Applies, but usually not perfect in product and execution. Berlin Mitte is far away from Heppingen, where the perfect harmony was not only sought in Steinheuers Zur Alten Post, but also found on many plates. But from the local experiences before and next to the fireplace I report at a given time...

In the Pauly Saal I have eaten and drank twice in 2019. In summer I came alone and as one of the first guests. It was hot and so only the garden was opened. In November, a colleague accompanied me and we were in the big dining room among the last guests at the end of the evening. Since the account of the November visit has long been in accounting, only the economic data of the premiere are noted. One word to the very intentional double assessment: When you perceive a restaurant from different angles, the differences, but also the constants, are better noticed. The disadvantage is that the inclined readership requires a little holding capacity... The restaurant has everything you can expect in the middle of Berlin: Cool Location, an international guest group that, after the hipsters continue, consists predominantly of fiercely sniffing foodies from Borgfeld to Baikonur, and of business people whose Spesenkonto the overstretched wine prices are very much irrelevant, a service team in whose world the in-house concept applies much, very much, definitely more than the well-being of the guests. However, this is in the Auguststraße with the passage of the Arne Anker, standing for strong flavors. Successor Dirk Gieselmann stands for a carefully modernized, but in the core very classic French cuisine, which primarily focuses on harmony, less on contrast. That's not bad. It does not always have to be “Boah! Ey, dude!”; the “Mmmmh...OMG! It’s delicious!” can also lead to culinary happiness. The way there was unfortunately a little bumpy in the Pauly Hall. What was certainly not the ambience, on the contrary. I am thrilled by the high gymnasium of the former Jewish girl school with its high brown wall tile, the thickly padded armchairs and benches in front of the classically covered tables and the extravagant three-storey chandeliers. And of course, the many small and large ironic breaks, of which the largest is, of course, the iconic comic rocket on the narrow side, behind whose horizontal glazing the kitchen team works. On the opposite side, the long vertical windows in the upper area almost remember a church architecture. In the foyer in front of the cathedral of good taste one is not only greeted and leaves its wardrobe in when I have seen correctly locked closets. You can also wait stylishly, e.g. for the slightly delayed colleague Or did I have a wrong time again? The age... . And at the same time it has a good look at the truly homey bar, which, on the one hand, with a compelling swing, acts as directly imported from the twenties, but on the other hand is incredibly casual and contemporary. Hat off, great atmosphere! That one of the former pauses almost doesn't stand. Because such an amazingly calm, green oasis I would not have expected here. Sitting, breathing, coming to rest occasionally, a resident rides down behind the fence. At the same time, the also oversized Pop Art sculptures fall into the avident eye. Magnificent! And then be irritated that the hardest metal furniture, apparently also a time travel, paints its own seat. But isn't that wonderfully authentic, so with these old paint remains? No, this is indiscusable and the best proof that the “concept” has more meaning here than the comfort of the guests. After all, on the old school chairs are homeopathic seat cushions. Three or four of them clapped together at the surrounding tables and it becomes somewhat bearable. The wooden tables also seem to originate from the former school, which was reopened in the GDR after the Nazis had been closed and used until 1996. Outside under the mighty oak, white blankets would have been out of place, but beautifully covered is also here. The great service team came to the table alternatingly, some were friendly and tried, others less. A certain disorganization was noticeable. In the summer, there was a clear utilisation. On the other hand, during the second visit, we had refused to be set to two directly next to a company party. Then we got a corner bench at the service station and got the one or other confusion with some zigzags inside the team. The restless space at the intersection of two paths has not disturbed me, there is a quite high noise level here anyway, but on a good, living way, such a bee basket sum. Of course, young people speak English in view of the high proportion of international guests. Some also just that and apologize for their lack of German knowledge. But in such a tender way that an improvement in language skills did not actually appear desired. I found that much more charming in Layla, where everyone and everyone tried to do it in German, how it was and then changed. This is not “bad” because there are also enough other staff. But it is a pity because it at least limits my possibilities for requests, wishes or feedback. Just with the bartender and the sommelier you want to exchange something as a single guest. Where communication is not really the focus of service; here is to be sold and also the expensive bottles. The Finnish wine trader stood at the table three times and pressed for an order. On the other hand, no great miracle, because the kitchen presented a similar pace. After 15 minutes, perhaps 20 minutes without a vote, Amuse, bread and butter and even the first course behind us, I strongly asked the restaurant manager for deceleration. Then what worked well and otherwise the work was done properly. Finally, it should be noted that the service short-handedly wiped off our answers to the business question of satisfaction, which were not planned for time alone, and that the boss would come to the table at the end of the evening. Then what Mr Gieselmann did and took time for our feedback. During my summer visit, I started as well as not sweet with an aviation, so only Maraschino Likör and Crème de Violette as sugar sources in the sour. The pretty cocktail was announced with bubbles, so it was poured on with champagne. Unfortunately, the tingling was missing. My complaint finally brought me the company of a young bartender, who clinged to my table top, in which hockey explained why it must be. We agreed peacefully on a new attempt, but in the classic version. Wonderfully balanced, this is the art with the sours and also only once on the invoice 12€. However, I was not very happy and therefore ordered the sparkling wine version again during the second visit, but spoke to the bartender before. And Zack, it was quite wonderful in the glass and pushed back the lightness of the violet liqueur. What a champagne can do if he's not served off is great, huh? On excursion to the garden there was only a final 5 course menu for quite expensive 115€. In late autumn, there were alternatives and Alba truffles at three courses. Previously, with the water Preussenquelle, 6,5€ lightningly two breads came to the table. In the NoName, Kikillus cooked the warm, aromatic bakery in Singapore, by the way, it was cold and very much. Also the olive tapenade, which was served beside the citrus butter, was not bad, just “normal”. But this is not actually the expectation of star gasonomy. The kitchen set the first scented brand with a Bouillabaisse Sabayon, which was good for lip licking with a sweetness and full umami. In addition, fine vegetable cubes and a bread chip with estragoncrème for some bite. Colourful started the menu with mackerel, which was pickled in brine and then fluffed. This probably brought strong taste with delicate consistency. The diverse accompaniment beet Brunoise, sweet crisp apple, tomato as a slightly piquant powder and clear white foam, basil oil put a variety of flavor accents, with the fat fish always remained the main actor. Very good. Well, Caviar was also represented in this Potpourri. He did nothing, nothing at all, because saltiness was already represented by the pickled mackerel. Too bad about the product we gave. Continued with a surf’n’turf of river cancer and and calf head, served fashionably in a bowl. The shellfish came from the local animal garden, you already read about it. Much more important than the regional use of the invasive species It is probably called to make a virtue from the need. is the fact that the small tails had nothing to do with the preserved goods known from supermarkets. Large and very delicate, with a self-contained taste that also remained perceptible with celery foam and fine bead grass. Against the collage-rich calf head, which I appreciated here, was then already harder, which came as a support clearly sour and also slightly pikant. A glassy fried salmon with potato flakes is past as a “sweet” fish. Strong in taste, he had to fight against the intense ratatouille emulsion. I couldn't see the taste of the pawlings, small white beans and mangold. The green leafy vegetables were also difficult to split with spoons and fork, so it remained unpleasant to me as almost only a big bite. Just like the tendon in the flesh. The tranches of the dove breast were very delicate, but would have still won by a not so soft skin. As a second variation, pikantly seasoned bead meat had been baked in a kind of armer knight. This creative idea suffered from surprisingly weak supplements. The strongly grilled red pear was mainly sour without a fruit aroma and also with the separately cast barbecue sauce the smoke aroma of a strong bitterness, which made all sweet notes plated. For this, the fried sage leaf remained without effect. The onion was onion. A rather weaker gang. For example, I wanted to go to the dessert, because there is no vacherin glacé every day. The baiser structure filled with ice or Crème Chantilly belongs to the canon of the classic patisserie and was naturally accompanied by a fruit-sweet Riesling reading. 18€ for the 0.1l finger hat seemed to me very high, but the factor is approx. 3. Instead of the hoped dessert glory of old days, a deconstructed variant came. The lime meringue had a fresh acid, which it would not have needed in view of the somewhat economical crème. Especially as currants Cassis ice, baiser and natural taste dominated for a long time and also gave hardly any chance to the good Riesling. Only with the coffee ice it became harmonious overall. Something unbalanced and much disappointed expectation led to the fact that I could not see any real added value in this “smattered” variant. From Antony there were well-ripened Epoisses, Roquefort and Livarot Colonel. Pumpkins and onion cheetney tasted perfectly. The fruit bread was roasted, but dry. Always so small stumbling. It was almost clear that the bar did not offer after dinner cocktails based on mint. The Brandy Alexander 12€ comforted. Everything in all fits to this kind of visit. After all, I wanted to give Pauly Saal a second chance. And so the colleague and I were able to taste very crispy baguette and sourdough bread after a wet journey. The tapenade was much more intense this time, but not too salty and really well liked the butter with crunchy buckwheat. Because we were on the bullshit with so much repentance, we even got a hit, if only on demand. The kitchen greeted from the France profonde with a juicy Ochsen Paté and half the Wachtel Ei, a sauce Tatar and fine pearls. Rustic and fine at the same time and a clear commitment to the rural roots of any high kitchen. The intensively truffled pâté en croute of maize podularde, calfsbries and foie grass immediately attacked this announcement. The rich fillings were able to convince individually and also in interaction; unfortunately the poultry breast meat was quite dry. The companions left a vague impression. Pomegranate as a reduction remained tastefully weak, for this the cores were nicely harmonized with the pistachios and the gel of the paste. The Remoulade also liked with worked crisp fresh celery cubes. The black walnuts announced in the plural became a thin pane, which I did not speak of Geiz. It is difficult to combine when the lush main part has too scarcely dimensioned aroma. Very tasty, but it would have been better. It followed a tastefully successful but very firm lobster mousseline, which should come a bit more fluffy. In addition, I was irritated by a marginal saltiness that was not to be explained from the ingredients list. The crust animal Bisque, very fresh spinach and lobster meat were good, but also not for kneeling down. Again, a successful, but not quite a faultless court. I had nothing to do with the chestnuts Velouté, the pickled mushrooms and a looser! Really great the Borettane onions, which produced different tackiness in several variations. Exciting how the textures detach. Absolutely rewarding also the addition of Invest in freshly planned white truffles from Alba. Absolute well-being plate. And also the meats course presented French cuisine par excellence. The roaring pink and simply perfect, pastinake in textures from raw over marinated to the crispy chip, a foam of oat root, which also tasted just the same, then cracking roasted hazelnuts full of aroma, fluffy Parisian gnocchi and a chocolate-lady sauce Grand Veneur, which made herb spicy at the very right moment. With the wild we changed from our Chablis 1er Cru to a affordable Pinot, of course also from Burgundy. Instead of Dessert came again very well-ripened goods by Master Antony, probably from a distance influenced by a well-known portal-known ascetic who, a few days before visiting the Hanoverian Schicki Italian, actually wanted to dispense with dessert in a heroic manner. Didn't work. Caramelized walnuts, a piquant pumpkin Chutney and a rag! Marmelade tasted as excellent as the Vin muté, who was spit with Armagnac. Chef Dirk Gieselmann then donated a P.X from Williams and Humbert for 12 years at the table and took our feedback quite sloppy. However, there was not really much to complain about, you can see recurring negligence. But to celebrate too little unrestricted. Fitted everything, good craftsmanship, only remained little in memory until the reef. Applies, but usually not perfect in product and execution. Berlin Mitte is far away from Heppingen, where the perfect harmony was not only sought in Steinheuers Zur Alten Post, but also found on many plates. But from the local experiences before and next to the fireplace I report at a given time...

Eat very well, breaks are sufficient to the courses. Dessert was overloaded. Drinks were top-class, service was very good. There's no dressing room. All in all a first-class evening, which has its price.

Absolutely good food, super ambience! The service was great and the wine selection was fantastic.

High-quality cuisine, exceptional wine map, extremely friendly and competent service, no background music, as well as good!