The story
Ristorante Focaccino brings authentic Italian cooking to Berlin, anchored by a philosophy the team calls La Sicilia in Bocca. Chef Riccardo Puglisi built this Italian kitchen around fresh ingredients and a rotating weekly menu that changes with the seasons. His approach prioritizes directness over pretense, letting high quality produce and handmade techniques carry the flavor. Diners consistently note how the daily specials reflect his regional roots rather than a fixed commercial list.
The house pasta is widely recognized as among the finest in the city, crafted daily to complement the shifting seasonal plates. This dedication to fresh components earned a Schlemmer Atlas recognition in 2026, where reviewers highlighted the reliable quality and the chef’s clear approach to Italian cuisine. Rather than relying on a static list, Puglisi adjusts portions and ingredients throughout the week to match what arrives at the market. Guests can expect familiar comfort foods elevated through careful sourcing and straightforward preparation.
The dining room underwent a complete refresh following the recent closure period, creating a cleaner layout while preserving the original warmth. Riccardo Puglisi curates the beverage program himself, pairing each table with bottles he selects specifically to match the evening’s offerings. Service remains informal and attentive, aiming to replicate the relaxed pace of a coastal town rather than imposing strict formalities. Visitors often remark that the steady rhythm inside feels noticeably different from the busy transit hub just outside the door.
Recognition
Ambience
Details
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