Il Mattarello's carbonara uses pasta rolled fresh that morning. The guanciale is rendered just enough to crisp without losing its fatness. Multiple reviewers note the emulsion is perfectly balanced — coating every strand without becoming heavy or separated. The dish feels neither rushed nor overwrought.
Tips from diners
Come early — the kitchen only makes what fits on the chalkboard and popular dishes sell out by 1:30pm.
The squid ink pasta (spaghetti neri) rotates on and off the menu but is worth asking about. When available, it's silky and deeply flavored without tasting fishy. Tosatti balances the earthiness with restraint — just enough squid and herb to let the pasta quality shine.
Tips from diners
Ring ahead to ask if squid ink is on the menu today. It's a rotating special and not guaranteed.
Wide fresh ribbon pasta with seasonal sauce.
Tips from diners
Reservations are essential even for solo diners — there are only 4-5 tables total.
Il Mattarello operates without a fixed menu — you photograph the chalk board before sitting or ask the staff what's fresh that day. Specials rotate based on seasonal ingredients and Mario's mood. Previous diners report variations of amatriciana, bolognese and creamed pastas.
Tips from diners
There's no printed menu — take a photo of the chalk board outside before you enter. Staff are friendly but don't hand out paper menus.
Fresh-filled ravioli depending on what Mario prepared that morning.
Tips from diners
Don't expect a quiet, leisurely meal. The restaurant seats people tightly and there's a natural intimacy to dining surrounded by others ordering from the chalk board.
Mario Tosatti trained in Bologna's pasta academy and brings that precision to his intimate shop on Schliemannstraße in Prenzlauer Berg. Every sheet of pasta is rolled by hand daily — carbonara and squid ink pasta rotate through the tiny chalkboard menu. Seating is minimal, which makes each plate feel treasured rather than rushed.
Book via phone or Instagram DM — walk-ins on winter weekdays sometimes squeeze in, but weekends are fully reserved.
Arrive hungry — portions are generous and the pasta is rich. Plan for one dish per person, maybe light appetizers.
Winter brings tighter seating but quieter afternoons. Summer fills the space with regulars who know to come at 12:15pm.
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