Discovering Sardinian Flavors in Berlin❤️

Valentine’s Day in Berlin—restaurants fill up quickly, and securing a reservation isn’t always easy. One year, we decided to try Domu Nosta, a Sardinian restaurant highly recommended by a friend. Unfortunately, it was already fully booked, so we went the next day instead.

Just like in Japan, getting a Valentine’s Day reservation in Germany is quite competitive! 😅

When we arrived the following day… It was a weekday, and to our surprise, we were the only guests! 😄 The atmosphere felt like a private dining experience, and we received such wonderful service that, in hindsight, going a day later might have been the better choice.😊

Domu Nosta is an Italian restaurant, but its chef is from Sardinia, and the menu features modern creations using Sardinian ingredients. It was a rare opportunity to experience a unique side of Italian cuisine. Since this was a special Valentine’s menu, the dishes were different from the usual offerings. Also, as this was a few years ago, my memories are a little hazy, but I’ll share as much as I can remember.

First Course

I was immediately impressed by the artistic presentation. And then, I noticed the vibrant green sauce. Can you guess what it was? Surprisingly, it wasn’t basil, nor pesto, but wasabi cream sauce!

The sharp spiciness of wasabi was completely absent, leaving just a gentle aroma. And the fritto—it was octopus, if I remember correctly—was incredibly tender. The pairing with the sauce was simply exquisite!

Sardinia is known for its seafood dishes, but seeing ikura delicately placed on a basil leaf felt like a subtle nod to Japanese cuisine. It almost seemed to incorporate Japanese flavors in a refined way—truly Umami Sans Frontières!　

Pre-Second Course: Cocktail and Appetiser

Before the second course arrived, we were served a refreshing cocktail and pane carasau, a traditional Sardinian flatbread. This paper-thin, crispy bread is so delicate that it’s also known as “carta da musica”, or “sheet music.”

The cocktail had a lemony flavor and reminded me of sparkling wine.

Second Course

This plate somehow reminded me of a Picasso painting, resembling a face in its composition.

On the left was beef tartare (Tartare di Manzo), and on the right, a delicate flower-shaped roasted red pepper placed on a piece of pane carasau. The capers and sauce complemented both the tartare and the roasted pepper beautifully.

Third Course

This risotto was richer and cheesier than it looked, and the soft, cubed white ingredient—was it a vegetable? Cheese?—blended harmoniously in each bite.

Looking at the restaurant’s menu, I suspect it might have been “Carnaroli rice, artichokes, smoked scamorza cheese, truffle cream, Parmesan.”

Fourth Course

A dish where crispy sweet potato chips paired wonderfully with tender, flavorful meat and sauce. The meat was likely either beef fillet or roasted lamb, and I remember the sauce being slightly sweet. Perhaps a blend of balsamic vinegar and honey?

Since this was a special menu for the evening, it wasn’t part of their usual offerings.

Fifth Course

The dessert was Ricotta, Miele & Abbamiele—a simple yet beautifully balanced dish. Fresh ricotta drizzled with Sardinian honey from Abbamiele, highlighting the natural sweetness of both ingredients.

The honey had a deep sweetness like Japanese kuromitsu, but with a delicate floral touch. It blended harmoniously with the creamy ricotta, making each bite incredibly satisfying.

I loved it so much that we bought a jar of the honey to take home and enjoyed it again the next day with more ricotta.

It seems that drizzling honey over ricotta is a classic Sardinian tradition. I was delighted to discover such a high-quality, locally produced honey

After-Dinner Drinks & A Perfect Ending

To finish off, we were served digestifs. My husband had grappa, while I was given a berry-colored liqueur.

It might have been Mirto, a traditional Sardinian berry liqueur made from myrtle berries. Mirto has a mildly sweet and slightly spicy aroma and is a classic digestif in Sardinia.

By this point, I was pleasantly tipsy, and all I remember is how incredibly delicious everything was! 😅

The service was impeccable, the presentation stunning, and every dish brought a fresh surprise and an explosion of flavors. It was truly an unforgettable Valentine’s dinner at Domu Nosta, a Sardinian restaurant in Berlin.

I can’t wait to return and discover what new dishes will be on their seasonal menu.

Many thanks to Domu Nosta for the incredible meal! And of course, a big thank you to my husband for the wonderful invitation! ❤️

Try Recreating the Experience at Home!

How did that sound?

Of course, I can’t compete with a professional chef, but if you’d like to bring a taste of this experience to your own kitchen, I have Cheese risotto and Chanterelle Mushroom Risotto recipes on Umami Sans Frontières! Feel free to try it and enjoy a little Sardinian inspiration at home. 😊

And if you’re in the mood for a rich, flavorful dish featuring a honey and balsamic sauce, you might also enjoy my Duck Breast with Honey and Balsamic Sauce! 🍷✨