Handmade pasta, Neapolitan pizza, and an interior that blends Milanese glamour with la dolce vita. The Big Mamma Group is opening its fourth restaurant in Germany.
Berlin’s Gendarmenmarkt is set to welcome another addition to its Italian dining scene: On June 12, “Pamela,” the Big-Mamma Group’s next restaurant in Germany, will open. Following“Coccodrillo,” this is already the second location in Berlin —and the fourth concept from the Big-Squadra brand in the country.
Culinary-wise, the group remains true to itself: The focus is on homemade pasta, Neapolitan pizza, and classic Italian dishes, all of which consistently feature high-quality ingredients from Italy. The pasta is made fresh daily, and the pizza is prepared in the Neapolitan style: a 48-hour dough fermentation, high oven temperatures, and a clear focus on a few high-quality ingredients—from San Marzano tomatoes to Italian mozzarella and seasonal truffles.
For larger groups, the menu features dishes meant for sharing, such as a 1.2-kilogram dry-aged ribeye, which is served at the table.
"Pamela" was designed by Studio Kiki. The interior creates a deliberately staged tension between coziness and excess: velvet, leather, marble, mirrors, and Murano glass are paired with flea market finds and large-format photographs.
The centerpiece of the room is a chandelier several meters high hanging over the bar, which bathes the room in warm light. On the upper floor, mirrored ceilings and dimmed lighting enhance the effect of a seemingly infinite space. Outside, a landscaped terrace with about 60 seats rounds out the concept.
Chiara, who is from Benevento in southern Italy, is in charge of the kitchen. Her formative years began early on in her grandmother's kitchen, followed later by stints in various European cities as part of the group.
Behind Big Mamma are founders Tigrane Seydoux and Victor Lugger, who launched the company in Paris in 2015. What began as a single restaurant has grown into a group operating throughout Europe, with more than 30 locations today.
The Big Squadra brand was established in Germany; in addition to Munich and Hamburg, it also includes the Berlin locations. The concept follows a clear approach: not a traditional chain, but independent restaurants, each with its own identity.
In arecent interview with Falstaff , co-founder Seydoux emphasized that each restaurant is deliberately designed to be unique. Copying is not an option—rather, the goal is to create places with their own unique atmosphere that develop organically from the city and their specific location.
The bar also follows the Italian style, but puts a new spin on classics—from the Bellini to more complex signature drinks with Mediterranean flavors. The menu is complemented by a wine list that focuses on Italy, ranging from mineral-driven white wines from Etna to classic Barolo and Brunello selections.
