Österelli Austrian cuisine simply always works
Opening Times
Tuesday to Friday: noon - 9:00pm
Saturdays: 4:00pm - 9:00pm
Sundays: 1:00pm - 9:00pm
Address
Österelli
Bismarckstraße 6
10625 Berlin-Charlottenburg
.How to get there
Kaiserschmarrn, Backhendl, schlotziger Erdäpfelsalat and - of course - deliciously juicy Wiener Schnitzel. Austrian cuisine conjures up pleasant memories of lunches in sunny huts and evenings in warm parlors. That and lots of butter and flour (with elongated vowels, as is proper in Austria) make Alpine cuisine the perfect soul food for chilly gray autumn days.
And how gray autumnal Berlin can be. That's where Charlottenburg's Österelli comes in just right. Straightforward bistro style dominates the small dining room, it's modern, design classics catch the eye here and there, shimmering green tiles at the kitchen counter, black Carl Hansen chairs, rose-colored 60s lamps by Verner Panton on the walls and on the marble tables.
"Alpine cuisine is often so cliché. We don't do that, we just wanted it to be more casual and chic," explains owner Julia, who opened Österelli with partner Andi in fall 2020. The cuisine speaks for itself, so there's no need for inn chic or Dirndl cliché. Only Andi's dialect charmingly evokes memories of Austria.
And, of course, the equally charming hospitality. Julia and Andi know a thing or two about cordiality and hospitality. Before both worked in fashion, Julia waited tables for a long time while studying in Munich, and Andi comes from an Austrian family of restaurateurs.
Despite the distance to the Alps, Andi's family is very busy in the Österelli: Andi's father regularly sends homemade liqueur and schnapps from hazelnuts, apricots and co, his mom is the jam queen. The handmade delicacies can also be purchased at Österelli. Otherwise, too, the focus is on classics of Alpine cuisine.
The Wiener Schnitzel from milk-fed veal. As it should be. Everything, including the dumplings in all their various glory, are made entirely in-house at Österelli. They make yeast dumplings, apricot dumplings and dumplings with a nougat filling, or hearty dumplings in which the basic product is clearly in the foreground: beet or lots of fresh spinach.
Both have spent a lot of time researching good farmers in the area, from whom all the basic products are sourced at Österelli. Only Käsekrainer or Kernöl come directly from Austria, of course. The Österelli menu changes seasonally, and soon there will be a goulash. From Brandenburg beef, but also one with mushrooms, because as a veggie you will also be very, very happy here.
There's a lot of heart and soul in every dish, and you can taste it. There is only one question: How to decide on a dish in view of Schnitzel, Backhendl, Kaspressknödel, Germknödel and Kaiserschmarrn? Perhaps it's a good thing that the gray in Berlin will continue for a while yet, the Österelli is guaranteed to comfort.
