Piadina is a traditional flatbread from Emilia-Romagna, cooked on a large griddle and filled to order. Stracchino is a soft, creamy cheese from northern Italy. At La Bolognina, the piadina is warm and slightly crispy outside, the stracchino melts into the bread, and fresh arugula adds peppery contrast. This is the vegetarian entry point and often the cheapest item on the menu.
Tips from diners
One piadina is a light lunch or snack. Order two if you're hungry.
Eat it hot and fresh, right after it's made. It hardens as it cools.
The tagliatelle is rolled and cut fresh daily. The pistachio pesto is made in-house — a regional Italian variation on basil pesto that's slightly richer and earthier. Burrata (a creamy cow's milk cheese) is placed on top warm pasta, where it begins to melt. Reviewers specifically praise the pistachio pesto as unusual and well-balanced.
Tips from diners
This is light yet satisfying — good for an evening meal without feeling heavy.
Italian white wine by the glass, sourced for quality and value.
Tips from diners
A good glass at a fair price. Ask the server what's open — they rotate bottles seasonally.
House-made pasta with traditional basil pesto and shaved Parmigiano-Reggiano.
Tips from diners
Simple and quick — ready in 10 minutes. The pesto is made fresh so it's bright and alive.
Handmade ravioli filled with ricotta, spinach, and Parmigiano, served with butter and sage.
Tips from diners
A generous portion — the filling is creamy and well-seasoned.
La Bolognina opened in 2014, founded by Luca Spinogatti from Abruzzen (central Italy). The small restaurant focuses on simple, quality Italian fare: handmade piadine (thin flatbreads), fresh pasta, and simple sauces. The space is intimate with red-and-white checkered cushions, olive barrels as stools, and wooden benches. The menu is deliberately limited — the kitchen makes pasta fresh daily and sources conservatively. The restaurant is known for being surprisingly affordable while maintaining quality, and reviewers consistently highlight the generosity of portions.
First-come, first-served. No reservations. Lunch (12-2pm) can get busy — expect a wait.
Closed Sundays. Monday opens only 12-7pm (dinner). Tuesday–Saturday open full hours.
The space is tiny and intimate — good for couples or small groups. Large parties (5+) should come off-peak.
One of Berlin's cheapest ways to eat well. A piadina and a wine is under €10 total.
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