Enoteca and ristorante in Oberkassel: around 1,000 wines in the cellar, Piedmontese beef and truffles in season.
Guide MICHELIN Deutschland 2026: recommended; Gambero Rosso, 2026 ratings: three Bottiglie for the wine list
Michelangelo Saitta opened Saittavini in 1998 on Luegallee in Oberkassel. The idea grew out of the family history: his father came to Germany from Sicily as a guest worker in the 1960s and later ran grocery shops with Italian specialities. The son turned his passion for wine into an enoteca, a wine shop that also serves wine, and combined it with a full restaurant kitchen. Guests dine under stucco ceilings, between wine shelves, the counter and the antipasti buffet.
The cooking is produce-led. For meat dishes the restaurant relies on the Razza Piemontese breed from the La Granda breeders’ cooperative, and the Guide MICHELIN particularly recommends the Piedmontese beef fillet. The pasta is made with organic flour, the restaurant has known many of its producers personally for years, and they deliver twice a week. In season, white truffle from Alba is on the menu; main courses mostly cost between €35 and €70.
The cellar holds around 1,000 wines, focused on Tuscany, Piedmont, the Veneto and South Tyrol. Gambero Rosso awards it three Bottiglie, or bottles, in 2026, the highest level of its wine list rating. A separate area can be reserved for parties, and the restaurant also offers catering, with chef, service staff and furniture on request. Saittavini suits wine lovers and business meals in a quiet setting.
Good to know: Closed on Sundays. For groups of 40 to 80 guests the whole restaurant can be booked exclusively.
Information checked in October 2026 against the sources listed; the editors have not tested the restaurant. Photos on this page are illustrations and do not show the restaurant.
Tuscan cooking in Gerresheim: Gianluca Casini cooks the dishes of his homeland opposite the Basilica of St Margaret.