Trattoria a’ Muntagnola

Trattoria a' Muntagnola brings the Lucanian cuisine of Basilicata to Fuggerstraße and gives its homemade pasta a chapter of its own on the menu, from ravioli with ricotta and cinnamon to tagliolini cacio e pepe tossed in a hollowed Pecorino wheel. Pasta dishes cost 18.50 to 22.50 Euros, and gluten-free pasta is marked on the menu. The dining room seats around eighty.

Lucanian Cuisine on Fuggerstraße in Schöneberg

Fuggerstraße is located in the Schöneberg area around Viktoria-Luise-Platz, just a few steps from Motzstraße, and at number 27, you’ll find Trattoria a’ Muntagnola. The connection is convenient, as the U-Bahn station Viktoria-Luise-Platz on the U4 line is just a few minutes away, and Wittenbergplatz with U1, U2, and U3 is also within walking distance. Bus lines M19 and M29 stop on Kleiststraße. Those arriving by car will find resident parking and paid parking zones, but there’s a multi-story car park at Wittenbergplatz. The restaurant is family-run and seats about eighty guests; the decor is deliberately rustic, with checkered tablecloths and large photographs on the walls. Reservations are made by phone or using the restaurant’s form, and with this number of seats, it is indeed necessary. What’s particularly special is the regional cuisine represented here: Lucanian cuisine from the southern Italian Basilicata, which is hardly cooked with such consistency elsewhere in Berlin.

Homemade Pasta as a Dedicated Menu Chapter

The menu’s structure immediately shows Muntagnola’s serious approach to pasta, as homemade noodles form their own dedicated chapter. It features dishes rarely found in Berlin, such as ravioli with ricotta and cinnamon in tomato sauce, tagliolini with tomatoes, Pecorino and Nduja, or trenette with seafood and breadcrumbs. A highlight is the tagliolini cacio e pepe, which are tossed in a hollowed-out Pecorino Tartufo wheel, giving them a seasoning that cannot be achieved in a pan alone. Priced between 18.50 and 22.50 Euros, the pasta dishes place the restaurant in the higher price range, but in return, it offers handcrafted quality and an unusual regional cuisine. For guests with celiac disease, gluten-free pasta with a sauce of their choice is available and explicitly noted on the menu. Vegetarian options include Tagliatelle alla Norma and Cannelloni with Ricotta and Spinach. The wine list is divided into white, red, and rosé and supplemented with its own Grappa selection. For larger groups, there is also a menu available for two or more people, offering a journey through the region’s flavors.