Housemade cured ham from Mangalitza pork, a heritage breed prized for its fat content and flavor complexity. The meat is sliced paper-thin and served simply, allowing the natural sweetness and umami of the cure to shine. The marbled fat melts on the tongue. A showstopping charcuterie item that justifies the wine bar's reputation for quality ingredients.
Tips from diners
Pair with a light natural red or white wine — the staff will guide you to complementary bottles from the list.
Order this to understand what premium cured pork tastes like — the quality is immediately apparent.
Seasonal green asparagus lightly charred to bring out natural sweetness, served with a silky house-made garlic aioli. The simplicity belies the technical execution — the asparagus has just enough char without being bitter, and the aioli is emulsified perfectly. A vegetable-forward small plate that anchors any wine-drinking session.
Tips from diners
Available spring through early summer only — order when you see it on the menu.
One of the few vegetable options — balance meat-heavy charcuterie plates with this course.
Pure cured pork fat (lard) sliced and served cold, an Italian staple that might sound heavy but is actually delicate and aromatic. The cure includes herbs and spices that perfume the fat. Served with crusty bread for spreading. A textbook example of how properly cured fat can be a delicacy.
Tips from diners
Lardo is an acquired taste — try just one bite to understand the flavor profile rather than committing to a full portion.
The bread matters — ask if they have fresh crusty bread from a local bakery to accompany the lardo.
Live mussels are steamed briefly in white wine and then transferred to a bath of premium olive oil infused with dried chili and garlic. The result is tender mussels with a spiced oil that's perfect for dunking bread. A warm small plate that's inherently shareable and satisfying.
Tips from diners
Order and share family-style — mussels in oil are meant for communal eating.
The chili heat is noticeable but not overwhelming — ask if a milder version is available.
Premium beef ground finely and served raw, dressed with good olive oil, sea salt, and pepper. Accompanied by capers, pickled cornichons, and a quail egg yolk that can be folded into the tartare for richness. The simplicity of the preparation places emphasis on beef quality, which is clearly premium.
Tips from diners
Ask the server about the beef source and aging — knowing the provenance enhances the eating experience.
Opened in early 2025, Pluto is the latest venture from Vadim Otto Ursus and Sören Zuppke, the duo behind acclaimed restaurants Otto and Trio. The wine bar draws inspiration from Spanish pintxo bars and French wine caves, focusing on biodynamic European wines, draft beers, and classic aperitifs. The compact menu features small, elegant dishes including house-made Mangalitza ham, mussels in chili oil, green asparagus with aioli, and housemade lardo. The warm interior with terracotta tones and mid-century furnishings creates an inviting gathering space.
No reservations accepted — walk-in only. Arrive before 7pm on weekdays or well before 6pm on weekends for shorter waits. The tiny interior (standing room for ~20) fills quickly.
The wine list is curated tightly around biodynamic European producers. Ask the staff for recommendations rather than trying to navigate solo — they know every bottle intimately.
Pluto is located on Kastanienallee near Pappelallee, on a tree-lined street in the heart of Prenzlauer Berg. The interior is warm with terracotta walls and mid-century furnishings.
The format is perfect for standing and mingling or perching on bar stools — this is a social space designed for conversation over wine, not a sit-down meal restaurant.
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