The cute name and playful look may be deceptive. Despite the candlelight and improvised furniture from the bulky waste department, you won't be catapulted back to 90s Berlin at "Mausi" - at least not in culinary terms. One bite into the fluffy dumplings, which exude the bread-like roasted aromas of Bavarian pretzels and are ironically surrounded by a Japanese miso sauce, quickly reveals that this place is not a stuffy corner pub or an amateurish neighborhood café in the former currywurst metropolis. No, the cuisine at "Mausi" is in tune with the times. And it proves that culinary development does not have to be elitist: In this queer-friendly, relaxed day and night bar with natural wines and cocktails, there are no luxury products such as champagne, truffles or oysters on the menu - not even meat. Instead, the restaurant uses natural, down-to-earth ingredients such as cauliflower, chickpeas and mushrooms to explore the subtleties of flavor - with precise craftsmanship, a wealth of ideas and supported by excellent oils, herbs and sauces. The arancino with mushroom filling, which rises from the plate like a giant golden egg with white pecorino shavings, is particularly heart-warming. First the deep-fried shell cracks, then a creamy mushroom risotto is revealed inside. Because the chef turns it into a full meal, she serves it with a hearty sauce made from sun-dried tomatoes, king oyster mushrooms and soy. There is only room for improvement when it comes to the warmth and attentiveness of the service. Perhaps it's the dim candlelight - as a guest, you sometimes have to be too persistent to make yourself noticed.
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