If Hamburg is the Venice of Germany, Corrado de Falco is the finest of gondoliers. What a wine cellar! Cult bottles, cases upon cases of Masseto, Sassicaia, and other historic labels with incredible depth in vintages and a variety of bottle sizes. Wine is present in every corner of the restaurant; the overall atmosphere is pleasant and relaxed. Sicilian origins, Corrado is a manic Indiana Jones-type when it comes to sourcing quality ingredients. His kitchen relies on fine extra virgin olive oil of Monti Iblei hills surrounding Ragusa; meats hail from a small breeder that raises free-range grass-fed Modicana cattle. Perfectly dry-aged, the meat cuts lend special aromas and flavours. The ravioli with pumpkin butter and sage were excellent, and the olive oil sorbet were divine, but don’t forego the fresh black truffle dishes. The best part of Italy shines in the kitchen.
