The two company founders and managers Victor Lugger and Tigrane Seydoux have long known that they wanted to come to Germany with Big Mamma. Now the time has come: The first restaurant opened in Munich at the beginning of June, and the second restaurant, called Coccodrillo, is scheduled to open in Berlin in mid-July.
In a prime location in Weinsbergpark (Berlin-Mitte)
and on an area of around 450 square meters plus 500 square meters of outdoor space
, Coccodrillo is scheduled to open its doors on July 15 and cast a spell over the Berlin public. The quality promise of
the successful concept from Paris: 100 percent homemade, authentic Italian food
, cooked from ingredients purchased directly from 180 small producers from Italy or regionally.
"We are very excited to open in Berlin and want to ensure that every guest spends the best moment of their day at Coccodrillo
!" comments Adrian Storp, Managing Director of Big Squadra
, the branch of the company responsible for Germany. In addition to high-quality food, this is achieved by the exceptional ambience
for which the brand is known. Each location is given its own leitmotif and individual look.
"An Italian paradise from the 1950s," is the motto chosen by the in-house design studio Kiki
for Berlin. To match, Coccodrillo
was outfitted with red ceilings, theatrical curtains and a red herringbone parquet floor
. Eye-catchers at the new Berlin restaurant also include a dedicated library in the dining room, artwork by Fiorucci
and a spectacular bathroom design. The self-imposed goal of the Big Mamma restaurants: "to bring the warmth and generosity of Italian trattorias to Germany - and just the right amount of craziness
The big draw of the new restaurant, where Stefan Schneck's Nola's was located until the end of December, in Berlin: the large south-facing outdoor terrace,
where - Big Squadra promises - you can enjoy your espresso doppio or Britney Spritz outdoors even in the winter months
As with all of its other locations, Coccodrillo's menu
is individually designed to include seasonal dishes
. "We love the Parmigiano Reggiano from the Gennari family in Parma or the fresh Mozzarella di Bufala from Salvatore Corso in Naples. The producers are part of our team, most of them are trusted friends who have been with us on our adventure since the inception of the first Big Mamma restaurant," explains Adrian Storp, CEO of Big Squadra.
Also on the menu: homemade ravioli ai tre formaggi in a delicious butter-sage sauce, Neapolitan pizzas and creamy stracciatella from Puglia; but also fish and meat straight from the grill. A separate cocktail
menu has also already been compiled by the local bar team, including a Berlini Spritz or the ultimate Italian classic Negroni - artichoke-flavored for Berlin. On the wine list also Chianti from Tuscany as well as biodynamic, natural wines.
Hamburg Foodservice Award for Big Mamma
On April 30, Big Squadra Managing Director Adrian Storp was honored with the coveted Hamburg Foodservice Award. The laudatory speech for the company read:
"The Big Mamma Group has successfully succeeded in making honest and healthy cuisine suitable for the masses while setting ecological and sustainable standards. With the founding of Big Mamma in 2013, Victor Lugger and Tigrane Seydoux committed themselves to Italian cuisine. The success story started in 2015 with the first restaurant in Paris. Other branches in France followed - six in Paris, one each in Lille, Lyon, Bordeaux and Marseille.
Neither Brexit nor the Corona pandemic has stopped the two young Frenchmen from taking their gastronomic format to other countries. In 2019, the Big Mamma Group expanded to London, and in the middle of the first Corona year, the first branch in Madrid was launched, followed by the second in the summer of 2021. Today, the group counts a total of 16 restaurants (now 18, editor's note) and employs 1,500 people.
And although each individual location bears its own name and follows its own leitmotif, all units focus on classic Italian home cooking and a life-affirming ambience. Sustainability and ecological awareness are also high on the agenda of the two founders: Big Mamma uses 100 percent green energy in all its restaurants. Since 2018, they have been a member of the Certified B Corporation, whose motto is "Use business as a force for good.""