Wie sind die Öffnungszeiten?

Montag 12:00 - 23:30 Dienstag 12:00 - 23:30 Mittwoch 12:00 - 23:30 Donnerstag 12:00 - 23:30 Freitag 11:30 - 23:30 Samstag 12:00 - 23:30 Sonntag 12:00 - 20:30

Mozzarella Bar & Bottega Al Contadino Sotto Le Stelle

Name: Mozzarella Bar & Bottega Al Contadino Sotto Le Stelle
Address: Augustrasse 34, Berlin, 10119, DE
Telephone: +493097894140
Price range: $

Startseite
Deutschland
Berlin
Mozzarella Bar & Bottega Al Contadino Sotto Le Stelle

Handmade Italian kitchen. Selected wines. A place to stay and return.

11/10/2026

Whether he’s welcoming guests, preparing a drink or lending a hand in the kitchen, Besmir is always ready to help.

Originally from Kosovo, he joined the Mozzarella Bar in 2017. What he enjoys most is the atmosphere: a great team, good humour and working with people every day.

Like many members of our team, he even learned to speak Italian while working here.

Photos & Creative Direction:

04/10/2026

October is the season for gathering around the table.

Our Antipasto Misto Al Contadino is always a good place to start: a selection of Italian cheeses, cured meats and specialties, made to be shared with good company.

And this month, there’s plenty to follow.

Creamy cauliflower soup with truffle croutons, radicchio and Taleggio lasagne with walnuts, cavatelli with homemade fennel sausage, pumpkin cream and Burrata, and veal Saltimbocca are just a few of the dishes on our October menu.

Our October pairing: Monteti, an elegant red w**e from southern Tuscany, near Bolgheri.
Produced in the Bordeaux tradition, it offers depth, balance and a long finish, making it a natural companion for cured meats and rich autumn flavours.

A plate to share. A bottle to enjoy. And plenty more on the menu.

We look forward to welcoming you.

Photos & Creative Direction:

**e

20/09/2026

Not all mozzarella is the same.

At our Bottega, we carefully select different styles, each with its own character and tradition.

• Burrata from Puglia is made from cow’s milk and filled with a creamy mixture of fresh stracciatella and cream, giving it its unmistakably soft centre.

• Mozzarella di Bufala Decisa from Caseificio Cicatelli comes from buffaloes raised on fresh grass, resulting in a fuller, more pronounced flavour.

• Mozzarella di Bufala Delicata from Caseificio Roberta is produced using the milk of buffaloes fed on dry hay, creating a milder, more delicate taste.

• Mozzarella di Bufala Affumicata, also from Caseificio Roberta, is traditionally smoked over hay, adding subtle smoky notes while preserving the freshness of the cheese.

Whether you enjoy them at home or as part of a meal at the Mozzarella Bar, each one tells a different story.

Photos & Creative Direction:

13/09/2026

If you’ve enjoyed an aperitivo at the Mozzarella Bar, chances are you’ve already met Stefan.

Originally from Macedonia, Stefan joined our team in 2022. What he enjoys most is working directly with people, whether he’s preparing a drink, recommending a w**e or simply sharing a conversation across the bar.

His favourite cocktail? A classic Negroni.

And somewhere along the way, he even learned to speak Italian, one shift at a time.

Photos & Creative Direction:

06/09/2026

As the days grow a little cooler, our kitchen begins the transition into a new season.

September brings comforting Italian classics alongside the last fresh flavours of summer. From homemade cannelloni to seasonal salads, every dish is prepared with carefully selected ingredients and made to be enjoyed around the table.

Our September pairing: Le Calocchie, a rare white w**e from Tuscany.

Produced in very small quantities, this ecological w**ery lets nature take its course, without treating the soil or forcing production. Each vintage is so limited that many restaurants reserve their allocation a year in advance, and even then, there often isn’t enough to meet demand.

A quiet w**e with a remarkable story, and a perfect companion to our September menu.

We look forward to welcoming you.

Photos & Creative Direction:

**e **e **e

23/08/2026

Olive oil has always been part of our table.

At the Bottega, you’ll find carefully selected organic extra virgin olive oils from Puglia and Basilicata, chosen for their quality and character.

But once a year, there’s something even more special.

Around the beginning of December, Lucio’s family brings a small batch of organic olive oil from their own olive grove in Basilicata. Last year’s harvest produced just 80 litres, available exclusively at Al Contadino.

A taste of Southern Italy, from our family’s table to yours.

Photos & Creative Direction:

16/08/2026

Some guests know him from the dining room. Others from the bar. Some find him behind a laptop, talking to producers or planning the next delivery.

Lucio joined Al Contadino in 1997 as a waiter. Two years later, he became a partner. Today, he still does a bit of everything: welcoming guests, selecting products, visiting producers, sourcing new specialties and making sure the restaurant keeps moving every day.

A few times each year, he travels to Mediterranean food fairs in search of new products for our kitchen and Bottega. He likes to call himself a “gastronaut”. Always curious, always looking for the next great discovery.

That’s the side of Al Contadino many people don’t see.

Photos & Creative Direction:

09/08/2026

Fresh ingredients, seasonal recipes and a few new reasons to join us this month.

Our August menu brings together light summer dishes, handmade pasta and Italian classics prepared with carefully selected ingredients. From fresh buffalo mozzarella and seasonal salads to ravioli with figs and aged Prosciutto di Modena, every dish celebrates the flavours of the season.

Our recommendation? Pair the melon, cucumber & buffalo mozzarella salad with a glass of Verdi Terre di Ciane Organic Extra Dry Prosecco.

Produced by a small family w**ery in Treviso, we’ve proudly served it at the Mozzarella Bar for almost five years. You won’t find it anywhere else in Germany.

Come by, discover what’s new, and enjoy August with us at Al Contadino sotto le Stelle.

Photos & Creative Direction:

**e

19/07/2026

Some people grow with the restaurant.

Besar joined Al Contadino in 2017, at just 19 years old.

He started washing dishes, then moved to the bar, later to the dining room, and eventually found his place in the kitchen.

Over the years, he learned alongside Frank, our longest-serving team member. Today, he's part of the next generation carrying that knowledge forward.

And if you've enjoyed a plate prepared by Besar, chances are you've already tasted the result.

**eandfood

Photography & creative direction:

12/07/2026

You can tell a lot about a restaurant by its bread.

Not because bread is complicated. Quite the opposite.

Flour, water, time and a bit of care. The kind of things that are easy to overlook, but hard to fake.

Every day, our bread is made in-house and served warm at the table.

A small detail, perhaps. But often the first thing people remember.

**eandfood

Photography & creative direction:

Adresse

Augustrasse 34
Berlin
10119

Öffnungszeiten

Montag	12:00 - 23:30
Dienstag	12:00 - 23:30
Mittwoch	12:00 - 23:30
Donnerstag	12:00 - 23:30
Freitag	11:30 - 23:30
Samstag	12:00 - 23:30
Sonntag	12:00 - 20:30

Telefon

+493097894140

Website

http://www.alcontadino.eu/

Benachrichtigungen

Erfahren Sie als Erste/r von Neuigkeiten und Aktionen: Wir schicken Ihnen eine E-Mail, wenn Mozzarella Bar & Bottega Al Contadino Sotto Le Stelle etwas veröffentlicht. Ihre E-Mail-Adresse wird für keinen anderen Zweck verwendet, und Sie können sich jederzeit abmelden.