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The pasta menu includes e.g. calcioni stuffed with eggplant and basil,
slices of parmesan, monocultivar oil 2004 Tondina and tomato concasse.
In addition, the chef is known for his home-made “ravioli di pecorino fresco”.
The Acetaia owes its name to a special way of refining its food: on
every table you will find a miniature barrel of aceto balsamico, aged
in premium wooden barrels. It gives the meals their distinctive taste.
The restaurant is located close to the Nymphenburg canal and has room for 40 guests. During the summer, the Italian delicacies can be enjoyed on the sun terrace.
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