Apulian southern Italy on Nostitzstraße, one block off the Bergmannstraße buzz.
Maselli cooks regionally narrow: simple produce at top quality, a small menu, the daily mains handwritten on a board the way you see it in Bari or Lecce. The format move is the assaggini, the house translation of southern Italian tapas: several small plates in sequence, the cleanest way to taste across Apulia without locking in. Baby calamari arrive properly cooked, with gazpacho or zucchini with mint in between. Then pasta, risotto, fish or paper-thin veal piccata with artichokes. Wines direct from Italy.
