For cold-stricken northern Europeans, there is hardly a more tempting idea than a life in Italy, where a fantastic trattoria is just around the corner with the smell of freshly baked focaccia with rosemary. Well, Berliners can count themselves lucky - at least one half of this dream has come true for them: The "Bardele" in Mitte offers exactly that mixture of effortless elegance and seductive product cuisine that we envy so much from the Italians. And this despite the fact that an American makes the pasta here: Tyler Hanse. His name has been popping up in the city since 2019 - then with a pasta supper club, now with his own restaurant. Those who choose the sharing menu can taste their way through all four categories on the menu: antipasti, primi, secondi and dolci. The first course is homemade ricotta with saba syrup to spoon up, contrasted by salty olive tapenade, pistachios and herbs. This is followed by wild boar pasta al ragù and mezzelune stuffed with beet and garnished with smoked ricotta. The highlight of the menu is the guinea fowl with mashed potatoes - so tender and succulent that the last bite is hotly contested. Not only the friendly service deserves praise, but also the wine list, which includes some treasures from Nicola Gatta and Fabio Gea. The ambience is a captivating blend of nostalgic elegance and effortless chic that feels like a balmy Mediterranean breeze. A sky-blue marble bar forms the shimmering center of the room, Venetian hanging lamps and a light terrazzo floor set elegant accents to the classic backdrop of starched white tablecloths.
Route
