Danny Benedettini cooks with a remarkable clarity that is surprising. His cuisine knows no frills, no superfluous components, just a consistent focus on the essentials. Antonio Bragato opened "Il Calice" back in 2001, conceived as a spacious restaurant with a wine shop. After an interruption, he took over the management again in 2016 together with his son Louis, who works as a sommelier. The wine list with an impressive 750 items is undoubtedly one of the best in Berlin. Chef Benedettini from Romagna focuses on products and craftsmanship rather than fashionable effects. His plates focus on two, maximum three components. This is already evident in the antipasti such as crudo di ricciola or hand-cut beef fillet tartare with wild garlic, in homemade pasta
such as cappelletti with ragù alla Bolognese or tagliatelle al burro with 36-month aged Parmigiano. At lunchtime, "Il Calice" offers excellent Italian cuisine with a two-course menu starting at 25 euros; in the evening, the choice is much more extensive. The main courses range from La Nostra Milanese, panko-breaded escalope of Tuscan free-range pork, to grilled pigeon with dolce forte sauce and charcoal-grilled tagliata di entrecôte. Particularly worth mentioning: the moderate prices make it possible to try several courses. And this is exactly how the concept is intended. Benedettini consistently continues the tradition of the house: careful selection of producers, quality craftsmanship, contemporary interpretation of Italian classics that is quite convincing.
Route
