La Malo

Located in Rathaus Neuköln, La Malo is succeeding Les Papilles. As the former French restaurant closed in March, it was the opportunity for Pierre Lejeune, chef, wine lover and the person behind Des Quilles à Berlin (a natural wine importing company) to take over the place. All the elements were gathered to make this happen: gastronomy experience, passion for food and.. a lot of wine!
Like Les Papilles, La Malo will still be a French café-restaurant but, some new ingredients will be added : vegetal and Mediterranean influences, 100% organic products and one of if not the most important, a wide selection of natural wines. The idea behind La Malo is to create a neo-bistrot around natural wines, a warm atmosphere and good food.

“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 will be unique, affordable and wide: whether you’re an amateur or a novice, we’ll find you the proper wine!
We will also offer a regularly changed selection by the glass, takeaway bottles and monthly tastings.
Some estates we work with : Sylvain Bock (Ardèche, Southern Rhône), Olivier Cousin (Anjou, Loire Valley), Les Vignes d’Oliviers (Hérault, Languedoc), Christelle et Gilles Wicky (Jura), Les Maisons Brulées (Touraine, Loire Valley), Kumpf & Meyer (Alsace), La Roche Buissière (Vaucluse, Southern Rhône), Le Petit Domaine (Montpeyroux, Languedoc),…
And many more!

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!
La Malo places itself 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!

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