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More Successfull Reboot for Restaurant and Bar on Motzstraße

Friday, May 26 2017

Permanently closed!!!


Opening Times

Monday till Friday 10.00-23.00
Businesslunch 11.00-16.00
Saturday+ Sunday 9.00-23.00
Weekend-Brunch 9.00-16.00


More Berlin
Motzstraße 28
10777 Berlin
.How to get there


+49 30 236 357 02

price level

Twelve years ago, restaurant More opened not too far from Nollendorfplatz, and was considered state of the art. New international cuisine, a “red light” style. The interior has remained since, including the wonderful red swivel chairs. But the restaurant has fortunately been newly outfitted since March.

It’s warm and summery, the 40 sidewalk terrace seats under the red marquee are set. The new men of action at More, working behind the scenes with the guys from Jolesch in Kreuzberg, are very drink-oriented with plenty of cocktails, gin, and schnapps specialities at the bar, and over 200 entries on the wine list.

One of the smartly dressed servers was there at the beginning of the first More. The restaurant owner speaks with a posh Austrian dialect. Professionals, you can tell. So to really expand upon the taste experience, go with their recommended drink pairing.

The menu is still international, but with a German focus. Pancake soup, smoked and pickled salmon tartar, caesar salad, parma ham, asparagus during asparagus season, wiener schnitzel, ribeye steak and half a lobster from the grill, crème brûlée - a wonderful medley.

Restaurant + Bar More in Schöneberg-8
Restaurant + Bar More in Schöneberg-4
Restaurant + Bar More in Schöneberg-9
Restaurant + Bar More in Schöneberg
Restaurant + Bar More in Schöneberg-7
Restaurant + Bar More in Schöneberg-6

The braised octopus with peas and lime is difficult to come by. The calamari is soft as butter and lightly spiced, the peas come whole with chilli and as a creme. The lime adds acidity. The asparagus salad comes as sticks with diced apple in a creamy sauce, along with a fresh wild herb salad. Wonderful.

The portions are generous, without cluttering the plate. One of the house recommendations is the “Tokyo Style” pasta. Udon noodles with Iberico ham and a cooked egg yolk make for real soul food. Culinary childhood memories come to life through the modern interpretation of Königsberg meatballs with fried capers, diced potato, and beetroot foam.

The poached Beelitz country bumpkin with hollandaise sauce, creme spinach, and shaved Belper spuds is a moment of joy. One evening isn’t enough for the feast. We have to come back. Not just because for a business lunch there are refreshments like fish and chips, and the palette of eggs Benedict is more than enough for weekend brunch.

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