Daniele Bragato cooks Italian wine-bar fare on Dahlmannstraße from an open, custom-built kitchen.
Three pastas rotate daily, antipasti with cheese and cured meats from small Italian producers stay on permanently — alongside Sarde di Saor, Caponata and Vitello Tonnato as fixed classics. Oak shelves hold the wines of small Italian growers; the Bragato circle keeps those friendships personal. By evening the linguini with duck ragù go out, an elaborate dish with a name in Charlottenburg. A well-regarded entrecote and dessert classics like tiramisu or torta caprese round things off. Regulars: Berlin chefs, politicians and Charlottenburgers.
