MaMi's Food & Wine
Brother, Sister and a Wishing Table
On Oderberger Straße in Prenzlauer Berg, a cozy retreat awaits just a few steps below street level, next to a charming terrace shaded by a red awning.
The bar’s whitewashed walls, Toile de Jouy curtains, wooden tables, and school chairs with mustard-yellow cushions might easily transport you to Paris.
But it’s not just the exceptional French wines that draw people in. The carefully curated selection also features exquisite bottles from Germany, Austria, and Spain.
And the delicious sharing plates draw inspiration from across the globe.
MaMi’s is the perfect place to escape the hustle of Berlin for a few hours, immersing yourself in soft music, fine wine and outstanding food, served by warm and welcoming hosts.
The Sommelier and the Chef
Miriam is the “Mi” inMaMi’s, and her brother Marcel is the “Ma.”
Miriam, a trained sommelier, is always ready to help us find the perfect wine pairing.
Her intimate knowledge of the wines she has personally selected ensures her recommendations are spot-on.
But if you prefer to explore on your own, that’s just as welcome - MaMi’s strikes the perfect balance between excellence and unpretentious charm.
Miriam’s calm, genuine hospitality makes you feel at ease from the moment you arrive.
Marcel, meanwhile, stays mostly behind the scenes in the kitchen, crafting the inventive small plates.
We think the casual version of fine dining is the best the last decade of gastronomie has produced. And at MaMi’s they really know how to do it.
Whether it’s soy sauce or Limoncello made from Mallorcan lemons (the team recently processed 40 kilos and infused them with top-quality rum), everything in Marcel’s kitchen is made from scratch.
The result? Dishes that are both extraordinary and refreshingly grounded.
The Tasting Menu
During our last visit, Jack - a member of the MaMi’s team - took exceptional care of us. Attentive, knowledgeable, and incredibly friendly, he suggested the tasting menu when we couldn’t decide what to try first.
Called “Tischlein deck dich” (The Wishing Table), the tasting menu features 8 or 10 courses, with or without wine pairings.
Jack explained every dish in detail, from its preparation to the inspiration behind it, adding depth to an already memorable experience.
The fjord trout with radish, lovage, and lemon stood out as our star dish, rivaled only by the pulled pork “pho style” with herbs and kumquat.
Another highlight are the carrots cooked in sauerkraut juice, served with hay milk cream and Marcel’s homemade „Korean-style ketchup“ - Gochujang.
And then there’s dessert.
The dark chocolate ganache with shiitake mushrooms and plums might sound daring, but it’s a stunning flavor revelation, surprisingly approachable and deeply satisfying.
The vegan faux-gras with pineapple and pepper, served with a delicate waffle strip, is originally listed as a main course, but we think it could be anywhere on the menu, even as a dessert - if there is still room.
The sweet Riesling definitely goes perfectly with it.
