About
Our story.
A family kitchen open to the street since 1988 — simple ingredients, treated well, and nothing rushed.
The kitchen
Simple ingredients, treated well.
We opened in 1988 with a short menu and a wood oven, and we've kept both ever since. A long menu is easier to write than it is to cook well.
The dough proofs overnight, the sauce simmers as long as it needs to, and the pasta is cut to order. None of it can be rushed, so we don't try.
We're a small kitchen with a short list of things we do well, and we'd rather keep it that way than grow the menu at the expense of the food.
01
Made the same day
Dough, pasta and sauces are prepared in-house, in small quantities.
02
Cooked to order
Everything leaves the pass hot. Nothing waits under a lamp.
03
Poured generously
An Italian list by the glass, so the bottle never decides the evening.