Ristorante Lucullus

"lucullus – Roman senator and fieldlor. known for its lush gastronomics. a significant wary was the first cultural form of the cherry. the cherry in hand as a piece of cultural history.Lucullus – more effective grasp for shame in positive sense. prey of advertising: spice, catering, dog food, TV station.Lucullus – a small, fine, Italian restaurant in Berlin-Schmargendorf, opposite from the rathaus. antonio marcone, owner, patron, cook and perfect host. lucullus in a berlin pure culture.The gray lion-born unobtrusively tends down slightly, with infinite geduld and the precision of a surgeon is last hand created: a wonderful, surprising appetizer experiences her completeness. an aubergine zucchini run with mozzarella and parmesan. 30 hours the preparation and a miracle happens: no massiveness, no trace of oily substances. through the fine art of refinement, through which mut to care and to geduld a small appetitative work of art is created, from which one can no longer leave. a so unexperienced full, fruity aubergine taste, the whole southern Italian landmarks reflected in the gaumen. the delicately melting mozarella – of course original buffalo – and the parmesan put the crowning flavors.A dish as a lustful point of away into an Italian kitchen that dispenses with any firlefance, on snorkel, balsamico lines, foam. a kitchen full of grade and concentration on the necessary. marcone describes his cuisine style as simple but very special, because dinge come to the table that make others rare because they feel underwhelmed. there is hardly anything tempting than spaghetti napoli, tomato sauce and basilikum. region pure and skillfully managed. time was hidden behind schedules – but now it's getting better. antonio marcone still goes shopping, dreams of a working environment and its products and plans to present even stronger than italian regions. he had previously made a furore - unforgett the memory of the valtellina, the valley in the lombardei, in the northern Italian, at the border to the Swiss . “Pizzocheri” mild noodles from literary flour with spicy melt cheese, almbutter and various vegetables. meat and bresaola, wesing, potatoes and rosmarin. the anticipation lets us now merge the water in the munde. marcone tells all this in its charming, gentle art that characterizes the style of the house. he wants to inspire with this kind of charm, the hospitality and the kitchen. not a chic micki, not a curly twist on culinary glatzen, but only offer a good kitchen. that succeeds the ‘fast’ neapolitan and his partner marco scorsone on wonderful wise. the dining room cozy, living room atmosphere, again the family. the specialities of the day marco presents in a holding, slightly singing tonfall. who is not enough or because of the full, the look on slant boards helps, where white on black everything is part 2 of the ‘lucullian’ offer. white beans, garnels, garlic, thymian and cherry tomatoes. a comfort. nothing is alienated, changed, falsified. the fruits come from the region neapel, simply taste fresh and clean, no floury beitaste, just on the point. the garnel had even meeresfresh and the three companions: garlic, thymian and cherry tomatoes were a trio of harmony, pleasant companion without intrusion. with the cine di rape and orecchiette, the “tube” , a tastefully wonderful supplement. The capellini puttanesca, the narrow hair, the thinnest of all spaghetti, 1.2 – 1.4 mm, which were very excellent to absorb the sauce, tomate, black olive, garlic and capern. a wonderful sauce, without parmesan or peccorino. after an anecdote the fast dish for prostitute, quickly prepared between the visit of the freer. fish and meat also feel treated in the “Lucullus” art-friendly, as loup and lamb proved. a fireworks of elegance and lightness then the dessert: an cassata, the Sicilian Sunday cake. which massive attacks on souls and we liked have already survived, whole indigestive quarries and then the small, large dessert wonder: self-made she glows prunk and magnificent, mürber biskuit with ricotta, less sugar than usual – whole 50% – candied fruit not as a flaky-thinky but a thin-thin-thin-thought not only lucull is here to be home, but also heinrich heine with his praise to the Italian cuisine: “Italy’s passionately garnished, humorously garnished, but nevertheless faintly idealistic cuisine bears the character of the Italian beautiful. ”"