The story
Trattoria Su e Giù in Berlin serves authentic Italian cuisine with a simple rule: the menu changes daily. Pannunzio and Sunseri manage the floor, adjusting the lineup each morning based on seasonal availability rather than fixed offerings. This Italian kitchen ensures every lunch and dinner service introduces fresh ingredients directly from the production counter. Weekly rotations keep the preparation focused and efficient.
A refrigerated display case holds the raw materials for antipasti like bocconcini with tomato and basil, or vitello tonnato paired with tuna mayonnaise. Guests frequently order the spaghettini amatriciana, which uses air-dried pork jowl and tomato sauce instead of heavy cream. The entrecôte al pepe arrives coated in a peppery cream, while grilled shrimp simmer in a light broth with capers and olives. Every main course rests alongside potatoes or seasonal salad.
Red and white checkered cloths cover the dining surfaces, creating a sympathetic backdrop for the rotating selections. Glass shelves line the walls, storing bottles from the house wine rack. The Schlemmer Atlas awarded the location one and a half ladles for this straightforward setup and reliable execution. Patrons arrive expecting unpretentious surroundings where the Italian cooking takes center stage.
Recognition
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