Twirling forks and splashing red wine at Spaghetteria

Mar 14, 2012 | by Ciaran | Food, Spots

About the author

The name's Ciaran, a 27-year-old guy who loves the idea of a discovery, even if it actually isn't one. Among many other Sherlock Holmes adventures, searching for art and music is what keeps me going. High Five!

Have you heard the news? The rustle and bustle about this new Italian joint, Spaghetteria; real pasta, real people. It’s so simple, yet so good. About four times a week they make their own pasta and combine that with three signature dishes and three ever-changing creations. Either grab yourself a seat along the window or join the gathering at the gimungous kitchen table occupying half the floor.

We needed an Italian guy in our team, we can never make what he makes.

After having worked in more or less all levels of the restaurant world, Bert Jimmink and Oskar Heijdelberg joined forces with Italian born and bred Stefano Cavallari. “Since the opening in the beginning of February we’ve been packed every night!” Bert tells us. “We needed an Italian guy in our team, we can never make what he makes.”

I can honestly say, they serve some damn good pasta. You taste that it’s made fresh and with real Italian zest. You get the feeling that you’re sitting in a true Italian family room; all the energetic conversations, bellowing laughs and hand gestures included. “We don’t believe in concepts, we rather think in feelings and emotions. People come here in need of a quick fix just as often as guests come for a three-hour dinner extravaganza.”

Tip of the day: try the Tiramisu, it’s Stefano’s Grandmother’s secret recipe.