If it’s any indication on how locally-based the cuisine of Pauly Saal truly is, then take this small tidbit into account. When the Mädchenschule first opened, the restaurant found difficulty in serving more than potatoes and lentils from the surrounding region. Yet they pulled it off, and when combined with their homemade wurst and rotisserie meats, it turned out to be a feast for any food connoisseur.
Pauly Saal—its namesake a sort of New Objective stylization about its ‘20s décor—features “Landküche”, a kind of cooking that Germans are well acquainted with, but which finds limited reception in Berlin’s cosmopolitan eateries. A Sunday roast or stew is what you would expect, but if that’s not a hint enough, then let the seasonally-changing dishes speak for themselves. Braised veal, Pomeranian entrecôte and organic ox elicit the traditional cuisine that belies the inspiration for these dishes. And no less is this inspiration highlighted by its open kitchen, brimming with well-humored chefs and slowly-roasting rotisserie meats bound for your plate.