Salumeria Lamuri

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Salumeria Lamuri Tuesday- Friday 12-15h (lunch)
Thursdays-Saturday 18-22h (dinner)

Just flour and water and the rest is up to you! 🙌✨
12/10/2026

Just flour and water and the rest is up to you! 🙌✨

What kind of tomato are you? Job alert 🚨 We are looking for a new sous chef, part time position 20 hours per week. The m...
08/10/2026

What kind of tomato are you?

Job alert 🚨

We are looking for a new sous chef, part time position 20 hours per week. The more experience the better. Speaking Italian language is a big plus. .Social skills even more:)

Please send us a short CV with your gastro experience.

We can’t wait to get to know you! 🍅❤️

30/09/2026

Today we’re featuring a new friend: Hada Furtmann, a young and talented w**emaker from Mallorca.

She makes very pure, natural w**es from autochthonous grapes of the island — and we’ve just received her Escursac.

Light, fresh and easy to drink. Pretty much the perfect w**e for these last warm late-summer days in Berlin, before we slowly move towards the heavier drops of autumn.

Come and try it.

**e **e **e **elover

24/09/2026

Al contadino non far sapere quanto è buono il cacio con le pere.

“Don’t let the farmer know how good cheese with pears can be.”

…Too late. He already knows. 🍐🧀

**e

21/08/2026

Who said „good food and w**e makes you happy“ is absolutely right. Here’s the proof. :)

Little sneak into the kitchen and garden. We have a tasty chanterelle pesto on the menu, our burrata comes with ripe gri...
19/08/2026

Little sneak into the kitchen and garden.
We have a tasty chanterelle pesto on the menu, our burrata comes with ripe grilled peaches and salted almonds. And the tiramisu is filled the plum marmellata from the trees in our garden in the Uckermark, where the garden is bursting with fruit this year…look!

17/08/2026

Finally, this year we’re making our own w**e in Mallorca, in collaboration with Selva Vins. 🍇

We’ve been waiting for this moment all year.
And now the harvest has started — much earlier than usual this year because of the heat.

Big, beautiful grapes, heavy on the vine and bursting with juice, carefully picked by hand. They are full of sugar, ripeness, and long days of Mediterranean sunshine.

It feels so good to finally start this experience — moving through the rows, picking with care, being patient, staying curious, and already imagining what these grapes will slowly become.

**es **eHarvest **e **emaking

Carlos is calling.“Are you still here? We’re harvesting the Giro Ros the day after tomorrow. Are you coming?”And suddenl...
07/08/2026

Carlos is calling.

“Are you still here? We’re harvesting the Giro Ros the day after tomorrow. Are you coming?”

And suddenly it begins: the harvest for our very first own w**e.

We are starting this experiment on Mallorca, at the small bodega Son Selva, at the foot of the Tramuntana mountains.

I met Carlos, his wife Barbara and their daughter Hada a few years ago at RAW W**e in Berlin. Their w**es were different – alive, independent, and unlike anything I had tasted before.

Years later, I met Carlos again on the island, together with the young w**emakers creating their w**es at Son Selva. Natural w**es, made without additives, with patience and respect for what the grapes bring themselves. Fermented on the skins, guided by natural yeasts – the way w**e was traditionally made.

Everything is done by hand: the harvest, the fermentation, the ageing. With care, sensitivity and as little intervention as possible.

When Carlos asked me to join this season, I didn’t hesitate. And so the idea was born: to create our first w**e together – a w**e we will pour at Lamuri.

Tomorrow morning, it starts. The Giro Ros harvest.

**eHarvest **e **e

This week’s new menu… and our lovely green pavement at the end of the street. It definitely sets the mood. 🌿
14/07/2026

This week’s new menu… and our lovely green pavement at the end of the street. It definitely sets the mood. 🌿

Our version of Biang-style ragù. Tender beef, slow-cooked until melting, in a dense, dark soy and ’nduja base sauce. Dee...
06/07/2026

Our version of Biang-style ragù. Tender beef, slow-cooked until melting, in a dense, dark soy and ’nduja base sauce. Deep, spicy, and intensely satisfying. Bigoli is the perfect partner, capturing every bit of that rich, umami-packed sauce in every bite.
biangstyle

Adresse

Köpenicker Str. 183
Berlin
10997

Öffnungszeiten

Dienstag 18:00 - 22:00
Mittwoch 12:00 - 15:00
18:00 - 22:00
Donnerstag 12:00 - 15:00
18:00 - 22:00
Freitag 12:00 - 15:00
18:00 - 22:00
Samstag 18:00 - 22:00

Telefon

+491757003419

Website

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