I am the owner and chef of Pontecarlo Berlin, an Italian restaurant serving Sardinian cuisine and specialising in Japanese and Italian fusion cuisine with the new JAPPONTE brand. Now I only deal with events and POPUP Pontecarlo. Our Food portafolio all inspired from my mother,Barbera Cuntu of Sardinian origin and French recipe book written in the early 1900s, inherited from my mother, all reinterpreted as you would expect in Pontecarlo Berlin style.

Set sails, up anchor, forks to mouths, Ahoy!

Liebe CC.Gambeex

For me, cooking is...

Cooking and colouring life like a food pedagogue.

I learned to cook at...

Day By Day In PONTECARLO BERLIN

A cooking secret...

Being honest with flavours and products. Food is a gift from God.

My menus

Vegetarian de Lux Pontecarlo

STARTER

Choose 3 dishes

Koko la douce antipasto : ruffle-flavored courgettes, Pointed cabbage croquettes and Slow Food Sardinian pecorino cheese, velvety cream of pea with French goat cheese, Sardinian sun-dried tomatoes with basil and Capers of Pantelleria IGP (Italy)

FIRST COURSE

Choose 1 dish

Pasta Zucchini ,dry tomato e pecorino cheese from Sardegna

MAIN COURSE

All inclusive

Insalata mediterranea with pear , almond rosted, e parmigiano reggiano

DESSERT

Choose 1 dish

Baked peaches Pontecarlo with Amaretti and Chuncho Cacao Cerimony 100 %

Tiramisu Pontecarlo

100% cocoa chocolate Bavarian cream

Pontecarlo Sardegna Classic

STARTER

Choose 2 dishes

Bruschetta Bio Mehlwurm Catalan bread style with coppa and curatiello artisan cured meats Pontecarlo https://wp.me/pcmbLv-Zf

Bruschetta frutti di mare with bread mehlwurm bio https://www.mehlwurm.de/wer-wir-sind

Bruschettina di Mare e Monti funghi Porcini fresh & Scampi

Harumaki: Japanese Spring Rolls fish , Meat veggetarian

FIRST COURSE

Choose 2 dishes

Sardinian fregola (Fregola is a small pasta typical of the Italian island of Sardinia and is sometimes referred to as Sardinian fregola or Italian couscous.) with Sardinian artichokes Clams and Cabras bottarga

Carnaroli risotto with pumpkin, Baccala stock fish (salted cod) and Pontecarlo anduja (https://www.allrecipes.com/article/what-is-nduja/)

Pasta Zucchini ,dry tomato e pecorino cheese from Sardegna

Gourmet Italian gnocchi with lamb, artichokes bio from Sardegna

MAIN COURSE

Choose 2 dishes

Saltimbocca vom Hirsch Pontecarlo mit hausgemachtem Speck und Salbei , dazu in geklärter Butter sautierte grüne Bohnen

Brasato al Barolo Braised Beef with Barolo

Fennel salad with oranges, Pontecarlo olives and walnuts, dressed with 30-year-aged artisan balsamic vinegar from Modena

DESSERT

Choose 1 dish

Baked peaches Pontecarlo with Amaretti and Chuncho Cacao Cerimony 100 %

Tiramisu Pontecarlo