Babbo Bar

The story

Babbo Bar Berlin: Italian Cooking and House-Made Pasta on Donaustraße

The chef and his kitchen

Babbo Bar in Berlin serves Italian dishes prepared by Giacinto D'Ambrosi on Donaustraße. The Schlemmer Atlas awarded 1.5 cooking spoons for this focus on personal tradition, specifically noting the house-made pasta and the distinct preparation of veal heart. The kitchen opens at 4 pm on Tuesdays and stays busy through Saturday evenings, maintaining a steady rhythm for the daily specials.

Signature plates and pasta

House-made pasta anchors the menu, reflecting the versatility of the Italian kitchen. The paccheri arrive coated in swordfish mussel sauce, while the linguine combines prawns with cherry tomatoes and basil. Starters provide a crisp contrast; the beef carpaccio includes fried chanterelles and parmesan shards, and the burrata sits simply atop tomato and basil. The veal heart stands out as a robust option, served with romaine lettuce and rosemary potatoes.

Drinks and desserts

The beverage program highlights Italian wines marked as organic or natural, drawing from areas like Lazio, Campania, and Friaul. Labels from Casale del Giglio, La Mesma, and Petrussa provide structure to meals, with bottles such as Gavi di Gavi and Chianti Classico available by the glass. Aperitivi begin the evening with Crodino bitter or Campari spritzes. Sweet finishes include a pistachio parfait, traditional tiramisu, or strawberries accompanied by mascarpone cream.