Cielo

Cielo, in Berlin’s Friedrichshain, is the kind of wine bar that feels both spectacular and familiar. Opened in early 2025 by Ivano Pirolo, formerly head chef at Kink, the venue marks a bold but intimate step away from fine dining – into a more personal, heartfelt format that blends exceptional product quality with the warm informality of a true neighbourhood gem.

Cielo – meaning “sky” or “heaven” in both Italian and Spanish – embodies its name on every level. For Ivano, a native of Naples, the sky is something universal and connective: “The sky is the same for everyone; it brings people together,” he says. It’s a fitting metaphor for a space that welcomes its guests not with spectacle, but with sincerity. The restaurant’s name also nods to his football roots (you can guess the team), and to his love of openness and infinity – ideas reflected in the space’s airy design, complete with a glowing blue neon cloud floating on the wall.

After years in high-end kitchens, Ivano chose to root his new venture in community. Starting with pop-up dinners in February, Cielo gently found its rhythm, eventually evolving into a full-scale gastro wine bar that now draws an eclectic, enthusiastic crowd. The food is a Mediterranean mosaic of Spanish-Italian sharing plates – think stracciatella with salmoriglio, artichokes over beurre blanc, or truffle pasta with flair. Desserts like the saffron and white chocolate mascarpone mousse leave no doubt – you’ve reached culinary heaven.

But the star alongside the plates is undoubtedly the wine list, curated by sommelier Yannick Kern. His selection leans natural and biodynamic, steering away from classic conventions but never straying into exclusivity. These are expressive, approachable wines that match the food in tone – rooted, honest, vibrant. The kind of list that invites both connoisseurs and curious newcomers to explore and enjoy without intimidation.