Malmö · Established 1987

Cucina della nonna, rivisitata con amore.

Handmade pasta, wood-fired pizza, and recipes passed down through three generations — served in a candlelit corner of Möllevången.

— I —

Since 1987

Three generations of the Bellini family, one wood-fired oven, and a stubborn devotion to doing things the slow way.

— II —

Family-Run

Nonna’s recipes, yes — but interpreted by a younger generation trained in Bologna and Stockholm.

— III —

Wood-Fired

Our oven was built by hand from Umbrian clay. It burns at 480°C. It never lies.

From the Kitchen

A menu that changes with the season.

What arrives on your plate depends on what arrived at our door that morning. Below: four signatures that always make the cut.

Primi

Tonnarelli Cacio e Pepe

— 165 kr —

Fresh hand-rolled tonnarelli, aged Pecorino Romano, freshly cracked Tellicherry pepper. Three ingredients. No compromise.

Pizza

Margherita S.T.G.

— 145 kr —

00 flour, San Marzano DOP, fior di latte, basil from our window box. 90 seconds in the oven. Perfection in restraint.

Secondi

Osso Buco alla Milanese

— 285 kr —

Braised 6 hours in white wine and soffritto. Served over saffron risotto with gremolata to cut through the richness.

Dolci

Tiramisù della Casa

— 95 kr —

Mascarpone from Lombardy, espresso pulled twice a day, savoiardi baked for us in Modena. Nonna’s recipe, untouched since 1962.

Our Story

A family, a flame, and a quiet rebellion against fast food.

It started in 1987, when Nonna Giulia arrived in Malmö with two suitcases, one rolling pin, and an unapologetic belief that pasta should be made by hand — always, every time, no exceptions.

Today, her grandson Marco runs the kitchen, having trained under chefs in Bologna and Modena. The rolling pin is the same. The recipes are the same. The fire is the same. Everything else has evolved — gently.

We’re not trying to reinvent Italian food. We’re trying to protect it.

— Marco Bellini
Chef & Proprietor

A Sense of Place