About Casa Tavola
A trattoria for people who care where dinner came from.
We opened in spring 2018 with one wood-fired oven, twelve seats, and a wine list the bank manager said was 'aspirational'. Eight years later the bank manager eats here on Saturdays.
Timeline
A trattoria, slowly.
2016
The idea, on a napkin
Two friends — one a chef trained in Bologna, one a sommelier — sketched a restaurant on the back of a Brescia rail ticket. The napkin is framed by the host stand.
2018
Doors open on Hauptstraße
Twelve seats. One pasta extruder. The first night we ran out of focaccia by 19:30 and ran across the street to buy bread. Don't tell anyone.
2020
Wood-fired oven installed
Built by a fourth-generation oven-maker from Naples. The bricks took three weeks to cure. Cooking with real fire changed everything.
2023
Forty seats, same kitchen
We took over the bookshop next door. Same menu, more tables. Still no children's menu, sorry — but we'll make any kid pasta al burro on request.
2026
Today
Forty seats, one wood-fired oven, eighteen wines you can't find anywhere else in Berlin, and one rule: nothing on the plate that we wouldn't serve our nonna.
What we will not compromise on
Three lines we don't cross.
Pasta by hand, every morning.
No dry pasta touches a plate here. Two hours of work for one busy service, every day, because the difference is exactly what you'd hope.
Real fire, not gas.
Wood-fired pizza isn't a marketing word here. The flue burns oak from a sawmill in Brandenburg. The pizzaiolo starts the fire at 4pm.
Wines from people, not warehouses.
Every bottle on our list comes from a producer we've shared dinner with. If we wouldn't drink it at home, we don't pour it for you.
The team
The people who'll feed you.
Lorenzo Marchetti
Chef & co-founder
Trained at Trattoria Anna Maria in Bologna. Lives for tagliatelle, dislikes basil out of season.
Sofia Bianchi
Sommelier & co-founder
Spent two years walking through Piedmont and Friuli to build our list. Knows exactly what to drink with the wild boar ragù.
Marco Greco
Pizzaiolo
Naples, then Stockholm, now Berlin. Starts the wood fire at four. Won't argue with you about pineapple — but won't make one either.
Come say hello.
Tuesdays are usually a quieter night. Saturday is best booked a week ahead.