Candlelit dining room with ornate chandeliers over a long laid table

Nomora — Berlin — Gegr. 1974

Die Kunst des Speisens

Handmade pasta, slow-cooked sauces and a wine list built around small Italian growers.

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(01) Philosophie

Essen wird nicht einfach serviert. Es wird erlebt.

Our kitchen follows the seasons, not a fixed menu. Pasta is rolled fresh each morning, and every sauce starts with a stock we've had simmering since before service.

We work with a small circle of Italian producers and Berlin market growers who share our standards. Nothing leaves the kitchen unless it earns its place on the plate.

A chef finishing a plated steak with a drizzle of sauce, dark and close
Torn bread, a dish of olive oil and ripe tomatoes on a dark table

(02) Ursprung

Olive, Salz,
Rauch und Sonne.

The restaurant began as a single table and a wood-fired oven, run by a family that had cooked together for three generations before it ever opened to guests.

Green and black olives in small bowls beside a jug of olive oil
The empty dining room before service, tables and chairs in low light

Ein Ort, um
zur Ruhe zu kommen

(05) Die Küchenchefin

Mit Bedacht
gefertigt

A chef's hands finishing a plate at the pass
The chef at work in the low light of the kitchen

“We cook the way our grandmothers did — a little slower, a little simpler, and always together.”

Our head chef trained in kitchens across Emilia-Romagna and Puglia before bringing that discipline north, building a menu rooted in regional Italian tradition.

Elena Moretti — Küchenchefin

Unsere Geschichte lesen

(06) Erlebnisse

Drei Arten,
hier zu sein

01

Abendessen

An evening tasting menu built around the day's best ingredients.

02

Privates Dinner

Private dining for celebrations, meetings, or anything in between.

03

Feiern

Set menus and a reserved room for larger celebrations.

(07) Reservierungen

Ihr Tisch
wartet.

Tables are limited — reserve ahead for dinner service.