Mario Gamba is a maestro. Very few can compete in regards to technical skills and he embodies Italian culinary creativity in Germany. For choice in quality ingredients, his menu is ever-changing. Since 1994 he has been evangelising the idea that Italian flavours and recipes change every 10 miles. The place is elegant, with a fine Nineties retro ambiance, and courteous service to boot. Mario’s style betrays his training with big name chefs, such Gabriele Marchesi, this is evident in his egg cooking technique, blending rich and fragrant flavours with truffle or gold leaf; or his mouth-watering double-cooked pigeon. Among the homemade pastas, from this year’s menu we point out the perfectly cooked potato gnocchi with oxtail and celery sauce. At the same level we found the venison with chestnut purée, brussel sprouts and horseradish mousse. Leave room for dessert because they’re simply delicious and well balanced. Panna cotta is a must here. Massimiliano, Mario’s son, is a perfect host and is in charge of the wine selection. And in such a difficult year, Mario has been able to make the most of the possibilities offered by the delivery service, proposing even the most articulated and complex preparations with grace and consistency. Mario Gamba: 2020 Chef of the Year.