We didn't open a restaurant. We opened our table.

Marco from Materdei, Elena from Pagrati, Giulia from Bologna, Sofia from school. The team is the family.

Prenota un TavoloSee the menu

What's coming out of the kitchen tonight.

Heading

"What's coming out of the kitchen tonight."

Subheading

"Five things to know before you sit down."

Body

"We change the chalkboard daily based on the morning market and what came in from our producers. Here's what's plated tonight, on the wood oven, and on the pour."

Tonight's Pasta

*Pappardelle al ragù bianco di vitello — €17* — image: pappardelle ribbon close-up

Tonight's Pizza

*Salsiccia & Friarielli (Naples-style) — €15* — image: pizza top-down with greens

Tonight's Antipasto

*Burrata Pugliese, Mani olive oil, sourdough — €13* — image: burrata torn open with oil pooling

We didn't open a restaurant. We opened our table.

Twelve firma pizze. One monthly. AVPN no. 802.

Heading

"Twelve firma pizze. One monthly. AVPN no. 802."

Subheading

"36-hour cold proof. Caputo 00. San Marzano DOP. 78 seconds in the oven."

Body

"Marco trained in Naples and earned the Verace Pizza Napoletana certification in 2018; the oven, the flour, the tomato, and the technique are non-negotiable. The crust is leoparded, the centre is wet (this is correct), and you eat it with a fork and knife or fold it like a wallet. Either is right."

Margherita DOP

*San Marzano, fior di latte di Battipaglia, basilico, EVOO* — €13

Marinara dei Vecchi

*San Marzano, garlic, oregano, no cheese* — €11

Salsiccia & Friarielli

*Italian sausage, friarielli, fior di latte* — €15

Rolled this morning. Eaten tonight.

Heading

"Rolled this morning. Eaten tonight."

Subheading

"Pasta is by Giulia De Luca, who came from Bologna in 2019 and rolls every kind we serve."

Body

"We use Caputo 00 for sheet pasta, semola di grano duro for orecchiette and trofie, and yolks from a small farm in Vrilissia. Nothing is dried, nothing is bought."

Tagliatelle al Ragù di Bologna

*Veal & pork ragù, 5-hour simmer, parmigiano 24 mesi* — €17

Cacio e Pepe

*Tonnarelli, Pecorino Romano DOP, Tellicherry pepper* — €15

Orecchiette con Cime di Rapa

*Cime di rapa, anchovy, breadcrumb, garlic* — €15

From the kitchen, the cellar, the oven.

Heading

"From the kitchen, the cellar, the oven."

Subheading

"Recipes, producer notes, and what we're drinking."

Ricette di Casa

*"Mama Tsironi's tiramisù — the original 1989 recipe"* — 28 Apr 2026 — Excerpt: "Six yolks, six tablespoons of sugar, mascarpone from one specific dairy in Lodi. Elena's mother first made this in 1989, the night she met Marco's father in Patras."

Producer Profiles

*"Inside Acunto Forni — the family making our oven for 130 years"* — 14 Apr 2026 — Excerpt: "Three days in Sant'Antonio Abate with the fourth-generation oven builders who shipped our dome to Pagrati in 2017."

Wine Notes

*"Aglianico vs. Xinomavro — the long argument"* — 02 Apr 2026 — Excerpt: "Two southern reds with too much in common. We blind-tested ten bottles on a quiet Monday and called it a draw."

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Once a month, from our table to yours.

A recipe Elena cooked at home, the bottle we drank with it, and the producer story behind one ingredient. No promotions, no auto-emails.

Naples in the wood oven, Athens in the room.

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