Where Nonna's 1924 recipes
meet the soul of a Berlin
evening. Hand-rolled.
Wood-fired. Unhurried.
Nonna Rosa rolled her first pappardelle in a farmhouse outside Siena, where the volcanic soil gave tomatoes their particular sweetness. Her grandson carried those recipes — written in pencil on flour-dusted paper — to Berlin in 1991.
Today, every ribbon of pasta is still rolled by hand before sunrise. Every olive oil is cold-pressed from the same Caruso groves. We call this stubbornness. Our guests call it irreplaceable.
Hand-cut Tajarin · Black Truffle
Wood-Fired · Olive Branch Flame
8-Hour Braised Ossobuco
Nonna Rosa's Tiramisù · 1924
Daily Cured · Seasonal Harvest
340 Italian Bottles
Assembled across three generations of Caruso palates. From a 1978 Barolo Riserva to this morning's natural Vermentino — each bottle tells a story of Italian soil, time, and restraint.
Trained under Massimo Bottura in Modena and Alain Ducasse in Paris, Marco returned to Berlin with one conviction: the most sophisticated thing a kitchen can do is remember where it came from.
"I don't chase trends. I chase the exact texture of Nonna Rosa's braised veal at 5 PM on a Sunday in 1987. That is my north star. Every plate, every service."
Dinner Tuesday – Sunday. Lunch on weekends only.
Private dining available for up to 24 guests.
Tue – Fri: Dinner 18:30 – 23:00
Sat – Sun: Lunch 12:00 – 14:30
Sat – Sun: Dinner 18:30 – 23:00
Monday: Riposo
+49 30 123 456
[email protected]
Same-day: Please call.
Groups 8+: 48h notice required.