Bruderherz Fresh Homemade Pasta and More

The restaurant Bruderherz in Charlottenburg is known for its fresh, homemade pasta. But the restaurant’s chef, Tomek Sokolowski, has plenty more to offer. After all, he spent eight years working in the legendary restaurant Schwarzenraben in Mitte. There, he learnt to love everything about fine Italian cuisine – without losing touch with his creative muscle.

Next to grilled octopus with mango and avocado, don’t be surprised to find a starter the likes of "Königsberger Klopse with mashed potatoes and truffle" on the menu. Pak choi makes an equally lively entrée, as does the traditional spinach side dish. And for dessert, enjoy the crème brûlée with tonka bean instead of tiramisu.

Once a month the menu shuffles around to match the season. But all-time favourites, like the highly praised lasagne with fennel, buffalo mozzarella and Neuland-salsiccia from the butcher Bünger aren’t going anywhere. "Our many regulars wouldn’t be happy about us taking our classics off the menu," Micha Sokolowski says laughing, who is mainly responsible for the business’ organisational side. 

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After perfectly-grilled octopus and an exceptional beetroot tartar with avocado we’re finally treated to the much-anticipated pasta: delicious, homemade strands of spaghetti with black truffles, as well as excellent tortellini filled with lamb, raisins and sage. Also highly recommended: the king prawn risotto. Don’t wait, Saturdays they’re open as early as 2 pm!

Constanze Hallensleben

Founder Creme Guides