Just like in Italy, Rotterdam’s Spaghetteria focuses entirely on making delicious, fresh pasta. A range of pastas is prepared in the ‘laboratory’ according to tradition, each with its own shape, origin and preparation method. For example, there’s pappardelle with ragout of duck in red wine with bay leaf, cinnamon and Grana Padano. Or ravioli filled with buffalo ricotta, pesto, sage and butter.
In the restaurant’s striking, large, open space, you can choose from six different pastas every day, each made using organic flour and fresh, free-range eggs. The vegetables are also organic. Spaghetteria tries to distinguish itself from other pasta restaurants with its choice of fish and meat. And there is gluten-free pasta on offer.
Nieuwe Binnenweg 77
Open: every day for dinner
