Cafe Trattoria Tizio

Tizio italian for “Type” was inseparable for me with the species Angelo Pellegrini, the founder of this Trattoria and Freiburg’s “Trüffel Professore”. Since its beginnings in the Freiburger Markthalle in 1986 he has always tried to bring Italian cuisine to the well-being bathers, he has successfully carried out several restaurants, a fine food shop and truffle seminars. Even though I found out about this post in my research, the Tizio is now operated by another type. Christoph Glück is currently chairman of DeHoGa in Green City, owner of several well-known gastro companies and city council. So Italian way of life at most on the second educational path... The Trattoria presents itself externally unchanged, large counter with flashing coffee machine, bistrotics and chairs and on the front wall a discretely illuminated overboard wine rack. The reserved table waits, the cards come fast, like the aperitifs. In the past there were two seasonal menus and a classic menu according to Primi and Secondi. No more menus. The season ticket offers random food, the caprese is located in the middle of the pasta dishes. The secondi can be found together, even here no weighting can be seen. For this, prices are more moderate than before, only the truffle bowls protrude (spaghetti with white Alba truffles 59€. After extensive search our search fell on Antipasto misto, Carpaccio di Manzo, homemade noodles with rabbit ragout, Insalata con Pesce and stone mushroom ravioli with sage butter. The use of head shakes in the very friendly service Stein Pilzravioli are already out. Maybe I want to fill Ravioli with Spinat Ricotta? Another alternative if you look away from using goods. The wine map reflects the already mentioned shelf: all known Italian grape varieties and cuvées are present, but there is no line and the emphasis that Kubiers expect from an upscale restaurant. The selected arsenic were accordingly asymmetrical. The appetizers come quickly, so Mis en Place works in the kitchen. The quality is pellegrin perfect as the Tizio still looks. The Primi also come in a reasonable time and are excellent. The Italian salad is always something for itself, but the excellent olive oil tears it out. With Spinatravioli I could finally be friends, but of course it would have been better. Conclusion: Beautiful location in transition, kitchen and service excellent, the management is still working on the Tizio format.

Perfect! Homemade pasta for fair trips, delicious wines and a nice team! Even in the evening excellent food and with the self-made Tiramisu as a coronation, you are also really tired!

We went to the place as a family and since we haven't seen anyone from the staff, we have one of the free tables (some were). Finally, a waitress appeared, opened us very sharp and quite embarrassing that we only have to report to her before we get assigned a table. Besides, we're four and there's no room for us. Instead of looking for a solution, we stood there, like Lepern. This is extremely unfriendly and has nothing to do with the Corona restriction. Because even if there are these limitations that are absolutely understandable, then it still depends on the sound you say. We felt really embarrassing, we had never experienced that. Too bad about the many gastronomy that really worry about their future.

We came twice as fast and were served well with simpler Italian dishes. Everything was tasty and looked fresh to green asparagus and Gambas. The young waitress gave us happy and beautiful, we felt the price level as favourable, measured at our Hamburger standards. The premises are as you can expect from a “Caffe-Trattoria”, so simply with a small railway atmosphere. There are a few tables in front of the door. The whole way to open kitchen and washrooms made a clean and tidy impression. The barrier wall with the variety of wines that are not only presented but also traded with them is remarkable. The wine recommendations we received were absolutely unanimous.

This bistro is difficult to describe. Here there is a very large selection of wines, clearly of the top class. The bottle wines are certainly not affordable for students but there are also very good tropics, from the barrel, which can then afford almost everyone. The wine offer is then rounded off by the possibility of ordering small menues or snacks, which then harmonize with the wines. Here too there are more specialties or the small but very fine kitchen. The season also offers truffles. Although it is very well maintained here, it is still very cozy and informal. Jeans and T-shirt will be found as well as shirt and tie.