Starters, pasta, more than one hundred wood-fired pizzas, mains from land and sea, and house desserts — all made fresh every day, the way they should be.
Plates to share before the table fills with pizza and pasta. We bake the bread, cure the salame, and roll the burrata in from Andria twice a week.
One hundred and four pizzas, one fire, every dough rested 48 hours.
All pizzas 32 cm. Extra ingredients +1,90 each. Gluten-free base +3,50. Half-and-half by request (charged at higher price).
Rolled, cut and shaped each morning. Dried pasta from Gragnano IGP for the southern classics; fresh egg pasta for the rest. Finished à la minute in copper pans.
Stirred to order, served all'onda — wave-like, never stiff. Minimum 22 minutes; we ask for your patience.
Meats charred over olive wood, fish from the morning's Hamburg auction. Served with one side; choose another from below.
Everything sweet leaves our pastry kitchen each morning. The gelato is churned in-house with Sicilian almonds and Bronte pistachio.
The deepest Italian cellar in Saxony — 180 wines from Piemonte to Sicilia, six on tap, twenty-eight by the glass. Our sommelier Renzo will guide you happily; just ask.
Tables for two through fourteen. Friday and Saturday fill three weeks out — book early, eat well, stay late.