Candlelit dining room with ornate chandeliers over a long laid table

Nomora — Berlin — Est. 1974

The Art of Dining

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

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(01) Philosophy

Food is not simply served. It is experienced.

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) Origin

Olive, salt,
smoke and sun.

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

A space to
slow down

(05) The Chef

Crafted with
intention

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 — Executive Chef

Read our story

(06) Experiences

Three ways
to be here

01

Dinner

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

02

Private Dining

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

03

Celebrations

Set menus and a reserved room for larger celebrations.

(07) Reservations

Your table
awaits.

Tables are limited — reserve ahead for dinner service.