PeterPaul serves traditional homemade classics such as fish fingers, Königsberger Klopse, beef roulades, Kassler or vegetarian ravioli as tapas for sharing. This way visitors can try several traditional dishes at once. The restaurant is a good spot to introduce guests to the typical German cuisine.

PeterPaul has nothing to do with the idea of a quaint, German tavern. The restaurant is modern and stylish. The walls are dark, the seating is decorated in cream tones. The lighting is dimmed and pleasant. The guests get the fine and modern dishes served on small plates, the recipes of what is cooked here, however, are still original "from grandma". There are cold tapas such as Berlin Bouletten (meat balls), roast beef or Matjes, soups such as the classic ox consommée and the green pea soup or warm tapas such as crunchy chicken, Sauerbraten or stewed rutabaga. The conclusion is the typical desserts of German cuisine: jello and red fruit jelly. The wines suit f the menu and mainly come from the well-known wine-growing regions of Germany, like from Bade, Rheinhessen, the Palatinate. Among the red wines are Italian and Spanish wines.

In summer there are also some tables outside in front of the restaurant on the hip and lively Torstraße.