Restaurant Belluci: A Taste of Italy in Berlin

Belucci oozes luxury from start to finish, from its understated decor to its indulgent menu of Italian classics. It's truly a culinary paradise in the heart of Berlin's upscale Kurfürstendamm shopping strasse, and has been a fixture of Berlin's upscale culinary scene since 2010. Under the creative direction of Chef Franco Colluci, a unique synthesis of Italian flair and first-class traditional and modern cuisine is created here every day. The menu reflects the diversity of the Italian culinary world, from delicate antipasti and handmade pasta to fabulous fish, all prepared with the freshest ingredients. Arriving for dinner for our first evening in Berlin, Bellucci was simply outstanding, notwithstanding the massive table of local mafiosa quaffing vodka, and gifting gold watches like candy. 

Bread, olives and small jug of olive oil

Glass of champagne to enjoy as we perused the menu

Belluci's cozy interior with framed black and white prints of old film stars on the walls

Glass of Primitivo di Manduira to enjoy with the Carpaccio

Wagyu carpaccio with Japanese enoki mushrooms and fresh shaved truffle

A delicious bottle of La Scolca Gavi dei Gavi, ideal with the prawns

A rare gem among Italian white wines, Gavi dei Gavi in known for its elegance and finesse

Tagliolini al Tartufo Nero

Tagliatelle with monkfish fillet, green asparagus, and saffron cream

Scampi alla Griglia, six enormous succulent prawns were absolutely delicious,

and among the best I've ever enjoyed

bellucci.de

Linguine all'aragosta con fondo al vino bianco e pomodorini pachino

Serves 2

1 1/2 lb fresh lobster, cooked & meat removed and chopped; claw reserved 

1/2 lb linguine

Olive oil, garlic, chili flakes/peppers

Pachino (cherry) tomatoes, halved

Dry white wine

Lobster stock 

Fresh chives, chopped for garnish 

Salt, pepper to taste 

 

Boil the linguine in salted water until al dente, reserving about 1/2 cup of the starchy water before draining. In a large skillet, heat olive oil, add minced garlic, cooking until fragrant, about 1 minute. Add the halved tomatoes and cook until softened, about 3-4 minutes. Add the chopped lobster meat and warm through for 2 minutes. Pour in white wine, allowing it ro reduce by about half. Add a splash of reserved pasta water, letting the sauce thicken slightly. Add the drained linguine to the skillet with the sauce and lobster. Toss well, adding more pasta water if needed for a silky coating. Stir in fresh chives and a drizzle of extra virgin olive oil. Serve immediately with a lobster claw.