Today Menu

Sellerie velouté, pilz, duroc Schinken 6 €

Celery velouté, mushroom,duroc ham

panierter Tofu, radiccio und Röstzwiebeln 5,5 €

breaded Tofu with radicchio, orange and fried onion

Caillette, Lauch, Karotten und Brühe 8 €

Caillette, leeks, carrots and broth

Dinkel Risotto, spinat, Butternutkürbis 11 €

Spelt risotto, spinach,butternut pumpkin

Käse Auswahl 7 €

Cheese selection

birnen, chocolade, caramel und pfankuchen 5,5 €

Pear, chocolate, caramel and pancake

Zitronentörtchen 5,5 €

lemon tartle

all our dishes are made with raw and organic products,our sourdough bread is homemade

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La Malo

THE IDEA.

Located in the rough Neuköln, La Malo is a French / Restaurant / Bar / Natural Wine Shop / run by Pierre Lejeune, chef, wine lover and the person behind Des Quilles à Berlin, a natural wine importing company since 2012. The idea behind La Malo is to create a warm atmosphere dedicated to good food with vegetal and Mediterranean influences, 100% organic products and one of if not the most important, a wide selection of natural wines. 

THE WINES.

“Natural”, “raw”, “naked”, “non-sulphited”, “vivants”… You can call it however you want, the spirit is still the same: organically grown wines, made with low-intervention by craft winemakers. As all our wines are directly sourced from wineries, our selection is unique, affordable and wide: whether you’re an amateur or a novice, we’ll find you the proper wine!

We offer a regularly changed selection by the glass, takeaway bottles and  tastings.

Some estates we work with : Sylvain Bock (Ardèche, Southern Rhône), Jérôme Jouret (Ardèche),  Olivier Cousin (Anjou, Loire Valley), Les Vignes d’Oliviers (Hérault, Languedoc), Christelle et Gilles Wicky (Jura), Domaine Gramenon (Côtes du Rhône), Les Maisons Brulées (Touraine, Loire Valley), Kumpf & Meyer (Alsace), La Roche Buissière (Vaucluse, Southern Rhône), Le Petit Domaine (Montpeyroux, Languedoc),… And many more!

THE FOOD.

Always fascinated by food product and its origin, Pierre graduated from the Culinary School of Ferrandi Paris in 2008 and later on, became head chef of the vegetarian restaurant Soya in Paris. He moved to Berlin in 2011 and worked during 5 years in Prinzessinengarten on a local and healthy cuisine where he is in close relation with the producers and gardeners, experimenting with fermented products, flowers, herbs, bakery… and much more!
Since July 2019 he gives the keys of the kitchen to Vanessa Raynal, and places La Malo in the continuity of this experimental cuisine with seasonal and vegetal products, fermentations in the glass and in the plate, and influences from Mediterranean-French cuisine!