01 · Our Story
Two brothers, one table.
How a family recipe from Puglia became a dining room in the heart of Munich.
Due Fratelli opened in 2014 with two dining rooms, one wood oven, and a menu written by hand. Marco had cooked in Milan and San Sebastián. Luca had spent a decade running rooms in London. They opened together because they wanted a restaurant they would eat in themselves.
The room they took was small. The list was short. It still is. Our menu changes with the market and the season, but the intent stays the same — cook simply, source carefully, serve without hurry.
12
Years open
7
Suppliers, all named
240
Bottles in the cellar
1
Chef on the pass, every service
The kitchen
Fresh pasta is rolled every morning in a room we built for it. Fish arrives twice a week from the Ligurian coast. Truffles from Alba in season. Olive oil pressed by a family we have known for a decade. The menu changes when the ingredient does — not when a trend does.
The room
Sixty covers, one seating on weeknights, two on weekends. Linen tablecloths, warm light, a bar that stays open past midnight. If we have one house rule it is that no one is rushed out. Dessert takes as long as dessert takes.