A lunch break worth taking
Between 12:00 and 14:30 we cook for everyone working in the old town: antipasti, homemade pasta and wood-fired pizza — in a time slot that fits your break.
Time window
Two and a half hours of lunch service
From Tuesday to Sunday our kitchen serves lunch from 12:00 to 14:30 — after that, we prepare for the evening, and the restaurant is closed on Mondays.
Our hours
- Monday
- Closed
- Tuesday–Sunday
- 12:00–14:30, 17:30–22:30
The lunch menu runs Tuesday to Friday from 12:00 to 14:30. On weekends we're also open at midday, with the regular menu available then.
How it works
Through your break in four steps
If you have an hour's break, you don't need a schedule — just four simple steps. We'll have your table ready before you even reach Marlesgrube.
- 1
Reserve in advance
A call to +49 30 23125106 or a short message via the reservation form is enough. Let us know when you need to leave again — we'll plan the timing around that.
- 2
Come early
Between 12:00 and 12:30 the restaurant is quietest, the wood-fired oven has reached temperature and the pasta is freshly prepared. From 12:30 onwards, tables fill up noticeably.
- 3
Choose the daily special
The lunch menu runs Tuesday to Friday and is tailored to this time slot. If you'd like to browse the full menu, you'll have more time to do so in the evening from 17:30.
- 4
Keep an eye on the time
Let us know when ordering how much time you have. Then starter and main course arrive at a suitable interval, and we'll bring the bill without you needing to ask.
From the kitchen
What gets to your table quickly at lunch
The wood-fired oven stays lit throughout the lunch service, and the pasta is made by hand each morning — both are considerably faster than a dish that still needs to simmer in a pot.
Wood-fired pizza
In a hot oven, a pizza is a matter of minutes. If you're short on time, this is your best bet — and you can always have the rest packed up to take away.
Homemade pasta
Fresh pasta only needs a short time in the water. The sauces are prepared and ready to go, so plate and pan come together at lunchtime without any waiting.
Antipasti for a quick break
When things really need to move fast: a plate of antipasti, an espresso, done. Fits easily into half an hour.
Arrival time
Choosing the right time window
Between 12:00 and 14:30, lunchtime unfolds in waves. The first wave starts when we open, the busiest phase is between 12:30 and 13:15, and it quietens down again after that.
If you have a fixed break length, it's best to plan around this curve: the closer your arrival time is to the peak, the more important a reservation and pre-order become. The table below describes what you can expect depending on your arrival time.
Scroll table sideways
| Arrival | Position within the restaurant | Recommendation | Well suited for |
|---|---|---|---|
| 12:00 to 12:30 | Quiet start, all tables free | Usually possible without a reservation, feel free to mention a seating preference | 45-minute breaks, conversations for two |
| 12:30 to 13:15 | Busiest phase, kitchen running at full capacity | Reserve a table in advance and order your main course right away | Groups of four or more, fixed appointments afterwards |
| 13:15 to 14:00 | First tables become free, pace eases | A short call in the morning is usually enough | Late breaks, pizza from the wood-fired oven |
| 14:00 to 14:30 | Last orders, service winding down | Arrive by 14:15 so your order can still be taken | Antipasti, espresso, dolci to finish |
Lunchtime scenarios
Common situations and how we handle them
We encounter three situations almost every day at lunch. We have a tried-and-tested approach for each — just let us know how much time you have when you arrive.
Only 30 minutes to spare
Tell us your time window right when you arrive, and the service team will coordinate the order in the kitchen accordingly. The fastest dishes are those already prepped at the station: antipasti from the display case, pasta with sauces that are kept ready, and pizza from the wood-fired oven, which is done in 60 to 90 seconds at around 400 degrees. Dishes that are freshly pan-fried or braised take a little longer. We bring drinks and bread right away and settle the bill at the table, so your way back to work doesn't get held up at the till.
- Mention your time window when you arrive
- Order your drink and main course in one go
- Pay directly at the table, card or cash accepted
Group from the office, eight to twelve people
Groups do best with advance coordination the day before or in the morning. We arrange tables so everyone sits in a row and narrow the choice down to two or three dishes from the lunch menu. That way the kitchen sends everything out from the pass in one go, so no one waits while their neighbour is already eating. On request, we can split the bill — just let us know before serving, and the service team will set up separate checks from the start.
- Advance coordination the day before or by 10 a.m.
- Two to three dishes for the whole group
- Announce separate bills in advance
Intolerances and dietary preferences
Our pasta is made in-house and therefore contains wheat and, depending on the type, egg. For gluten or lactose sensitivity, we offer alternatives, such as vegetable- and tomato-based dishes or pizza without cheese. Vegetarian dishes are available on the lunch menu every day. Please tell us about your intolerance when ordering: the kitchen will then check which dish is suitable and change the work surface and equipment if needed. However, in a small kitchen, completely separate preparation is not possible in every case — we are open about this.
- Allergen information available on request for every dish
- At least one vegetarian main course every day
- Mention it when ordering, not just when the food is served
Ready for a relaxed lunch break?
Reserve your table and we'll make sure it fits your schedule.