The heart of Dr. Maury. The list changes constantly — staff hand-pick bottles from obscure vineyards doing natural winemaking (no sulfites added, minimal intervention, often funky). Prices range €7-14 per pour. Orange wines, skin-contact whites, and funky reds dominate. Many wines are barely distributed in Berlin elsewhere.
Tips from diners
Tell staff your budget and flavor preference (funky vs. clean, dry vs. fruity). They'll guide you through the list without pressure. This is wine education done right.
A standout pairing. The gouda is nutty and slightly crystalline, cut into thick slices. The sugar beet reduction (concentrated beet juice with a touch of vinegar) provides acid and earthiness that makes the cheese sing. This is how you pair wine with food without overthinking it.
Tips from diners
Ask staff what they're pouring by the glass, then order this to match. The beet reduction bridges wine and cheese perfectly.
The easiest entry to the menu. Whole artichokes are cooked until soft, then whipped with garlic, lemon, and quality olive oil. It arrives warm with crusty bread for scooping. The texture is silky, the flavor clean — this is the kitchen showing restraint.
Tips from diners
Order this first and eat while browsing the wine list. It pairs with almost everything on offer.
A summer-only special. Ripe peaches arrive with whole burrata, the cheese's creamy interior just barely holding together. Basil oil and a crack of black pepper finish it. This is simplicity that only works when every ingredient is at peak ripeness.
Tips from diners
Only available July-August. If you see this on the menu, order it immediately. The window closes fast.
Whatever the kitchen sources that week — pâté, terrine, salami, prosciutto. Often includes house-made preparations. Arrives with cornichons and bread. The selection changes with the seasons and the whims of the suppliers.
Tips from diners
Call ahead and ask what's on the charcuterie board today. Some weeks are better than others depending on sourcing.
Opened in 2018 by the same owners as the bistro Les Valseuses, Dr. Maury is a tiny spot on Schönhauser Allee that punches above its weight. The wine list rotates through organic and natural imports from France, Italy, and Spain — often obscure small producers. The food is simple French tapas: artichoke spread, gouda with sugar beet reduction, charcuterie. Staff actually care about wine education rather than service theater.
Tiny space — book ahead for weekends or expect a 30-45 minute wait. Email or DM on Instagram to reserve.
Friday-Saturday it's packed after 9pm. Come early (6-7pm) for quieter service and longer table times, or come late (after 10:30pm) for a more relaxed second crowd.
Staff are knowledgeable without being pretentious. This is a place to learn. Ask questions, try funky wines, and don't worry about looking foolish.
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