Ragu Kitchen - Berlin

We went to this place after we read rinos review, an experienced knower of the city berlin, and we were very satisfied. very nice of the koch andy (neapolitan) and his partner brand, who have received us very kindly and have prepared excellent first courses with winery and skill that did not allow us to repent the Italian cuisine. the desserts, the andy always prepared, are also really good. Pity that it was only open for lunch and we were usually there at lunchtime, otherwise we would have been eating every day at Ragù!!! not to neglect the excellent value for money.

I visited this small Café with a group of friends specifically to find out more about the process of spinning wool and to sample the Italian inspired menu. Mark was very informative about the spinning and showed us samples of his work and the finished wool, all of which were for sale. We then met Andy, who is the chef behind the name "Ragu". The menu is quite small but the dishes on offer were very tasty. You can also have coffee and cake and just sit and watch the world go by, maybe knitting!. Both patrons of this establishment were very good hosts. Certainly worth a visit.

My son lives in berlin and took me to Andrea and his Ragù today. when we are in berlin, we eat pasta by chance, but when we go out, we always look for other gastronomic experiences. the exception of this rule made it possible for me to get to know this small piece of jewellery of Neapolitan cook and the Californian partner marc, a caffe and at the same time a restaurant with an interesting out-of-business that has been prescribed and its products of the görlitzer park and the Silesian tor in the vibrant Kreuzberg with beautiful weather can be sitting outside. Today it was better than not. spectacular the mezzani with meat sauce and the broth made by them homemade aromas with strictly Campanic products, parmesan, pizza with brokkoli, paprika, aubergines, cheese and salami. excellent mini-sfogliatelle, cannoli and final baba ' enriched with espresso with neapolitan cremina.

I admit, I was already a fan of Andy's cooking and Mark's textile creations, but I was not prepared for the whole warming experience their little restaurant provides. It's so precise and beautiful and quirky (yes, but in a win your heart kind of way.) Leute, ein schöneres Etablisment hat Kreuzberg 36 in letzter Zeit nicht hervorgebracht, und bei dem Output will das was heißen. Ok, wenn man Handarbeit nicht mag, muss man sich auf das Essen konzentrieren. Hier wird gestrickt. Man kann es sogar erlernen. Aber das ist nur ein (wenn nicht unerheblichen) Bonus. Yes, the dishes are simple. No they are not dirt cheap. But the Rigatoni with Genovese sauce I had was the best pasta I have ever eaten in Berlin. And I got to knit and chat while waiting on it. OMG – did I mention the coffee? I want to go back, every single day.

A must Italian caffeka oriental neapolitan sfogliatelle and fantastic cappuccino I get a great wake up!!!!!!