Italian trattoria in Lübeck

Pasta, wood-fired oven and family

In the Marlesgrube we cook as a family: antipasti, homemade pasta, pizza from the wood-fired oven and dolci — quick at lunchtime, relaxed in the evening.

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Marlesgrube 14, Lübeck Closed Mondays

Pasta made in-house

Pizza from the wood-fired oven

Group tables by arrangement

Reservations also by phone

Our kitchen

Four courses, one wood-fired oven

The pizza dough rests overnight, we roll the pasta in the morning, and the dolci are prepared the evening before.

Antipasti

Pickled vegetables, olives, bruschetta and small plates to share — the start of the evening, or a light meal on its own.

Homemade pasta

Freshly rolled every day: tagliatelle, ravioli and short shapes, served with a sugo that's simmered on the stove for hours.

Wood-fired pizza

Thin base, dough proofed overnight, 60 to 90 seconds in the wood-fired oven — with a crust that bubbles up.

Dolci

Tiramisù, panna cotta and whatever the season offers. Made in-house, in small batches, until they're gone.

Lunch menu

Quick at lunchtime, never rushed

From Tuesday to Friday between 12:00 and 14:30, we put together a small lunch menu — designed for anyone working in the old town with a one-hour break.

Tuesday to Friday, 12:00 to 2:30 pm — closed on Mondays
Rotating pasta and a pizza of the day, served with a small salad
No reservation needed; for groups of four or more, please call ahead
Available for pre-order to take away on +49 30 23125106
All lunch dishes and times on the lunch menu page

When your break is short

Let us know when you sit down

If you need to be back at your desk by 13:30, just let us know when you take your seat — we'll plan the courses accordingly and won't bring the dessert too late. More on this in the article Lunch break in the old town.

How what ends up on the plate comes to be

Our kitchen works across four areas, each with its own daily rhythm: pasta, wood-fired oven, antipasti and dolci. Much of it begins long before midday — doughs need resting time, sauces need heat and patience. Read below, area by area, about what goes into it.

We prepare the pasta dough in the morning from durum wheat semolina, eggs and salt; it rests covered so the gluten softens and the sheet can later be rolled out thinly. Only then does it go through the roller and, depending on the dish, is cut into tagliatelle, pappardelle or ravioli. Filled pasta is shaped by hand and used the same day. It's cooked in plenty of salted water and takes minutes rather than hours — fresh pasta needs considerably less time than dried, so we ask for a little patience with large groups.

Our pizza dough is made with little yeast and proofs slowly and cool — this long rise makes the crust airy and easier to digest. The dough balls are stretched by hand, never with a rolling pin, so the air stays in the crust. Baking happens directly on the stone floor of the wood-fired oven at very high heat; a pizza stays in there for just 60 to 90 seconds and is turned twice. The typical dark bubbles on the crust are intentional, not a flaw.

We serve the starters in small portions so they can be shared: marinated vegetables, bruschetta, olives, cheese and cured meats. Vegetables such as peppers, zucchini or eggplant are grilled and then left to infuse in oil, herbs and a touch of acidity — this takes several hours, so we prepare them in advance. If you'd like to try several varieties, a mixed platter for the table is a great choice.

Our lunch menu features a few dishes from the regular menu, served in smaller portions and brought to the table quickly.

If you only have an hour for your lunch break, just let us know when you sit down — we'll plan the order of courses accordingly. Monday is our day off, including for the lunch menu.

When we're here for you

Monday: Closed
Tuesday–Sunday: 12:00⁠–⁠14:30, 17:30⁠–⁠22:30

Lunch menu Tuesday to Friday from 12:00 to 14:30. The kitchen stays closed between 14:30 and 17:30. We take last orders shortly before the end of each service.

Pizza Margherita on the stone floor of a brick wood-fired oven next to a small wood fire

Narrow terrace with wooden tables and an awning in front of a brick facade in a cobblestoned Lübeck old town alley

Fancy a table with us?

We'll prepare your spot and look forward to your visit.

Reserve a table