Dirk Gieselmann has gathered over twenty years of experience at some of the world’s most renowned restaurants, including eight years as Chef de Cuisine at the Alsatian institution, Auberge d l’Ill, during which the restaurant was awarded three Michelin stars. “Marc Haeberlin was an influential mentor for me and the time spent there has significantly influenced my personal style. Together, we expanded upon the classic, down-to-earth French cuisine, very much rooted in that region.” Prior to his time at Auberge, Gieselmann advanced his practice of Mediterranean French cuisine on the Côte d’ Azur in Michelin restaurants Le Chantecler at Hotel Negresco and La Réserve de Beaulieu. “I am very much looking forward to taking over at Pauly Saal. There is a certain charm here that invites the guest to come in and experience something extraordinary, both in the space and on their plates. I appreciate first-class ingredients and solid craftsmanship.” The seasonal menu will include classics such as Turbot, Pigeon, Veal Sweetbreads and Terrines. “We want to bring the carving station in the restaurant back to life – a salt-crusted sea bass for two or a leg of lamb to share.” The wine accompaniment, carefully selected by Shahab Jalali, will play a major role in emphasizing the flavours of the sauces. Equally important is the fine selection of French cheese by Fromagerie Bernd Antony. “Some ingredients, such as the Foie Gras for the Goose Liver Terrine, will be imported from France, but we will, in large, be turning to the excellent products found locally, like raw milk butter from Brandenburg”, adds Gieselmann. Sebastian Leyer will return to Pauly Saal as Head Chef, bringing with him his incredible knowledge of the local suppliers and their products. “I am excited to work with Sebastian. Despite our varying stylistic backgrounds, we got along instantly and share the same philosophy. It will be an exciting fusion”, says the Gieselmann. Pauly Saal was opened in February 2012 by Stephan Landwehr, Boris Radczun and Moritz Estermann in the former Jewish Girls' School. The former gymnasium was remodelled and furnished according to the owners' designs, from locally produced ceramic tiles to the iconic Murano chandeliers. In the Pauly Bar, guests are served unique cocktails by bar manager, Justin Powell. In the summertime, guests are invited to stay and eat in the beautiful courtyard. The restaurant was awarded a Michelin star this year, for the fourth time in a row. For his debut in Pauly Saal, Dirk Gieselmann will be serving an opening menu, which will be expanded throughout the month of May, with the addition of choices for various courses. The menu will also be offered in vegetarian form.

opening hours
Tuesday - Saturday from 6.30pm 

Seating capacity: 90

Reservations requested
T +49 30 3300 6070
office(at)paulysaal.com
www.paulysaal.com

At his deli in the former Jüdische Mädchenschule, Paul Mogg brings classic New York food culture to Berlin: Homemade meat delicacies like pastrami and barbecued brisket; from early in the morning until late at night; whether as a grilled sandwich or served cold with salad. Offers range from coffee and homemade desserts to daily specials. The decor is reminiscent of American delis during the 1930s, combined with European design classics and fabrics by Kwadrat. 

Monday to Friday from 11 am
Saturday and Sunday from 10 am
T +49 30 3300 60770
info(at)moggmogg.com

www.moggmogg.com