The food at SCLUPET is a bit different; the restaurant concept far from your average Italian. “People normally expect colour from Italian dishes,” explains owner and chef Michela Vincenzi, “but you won’t find any tomatoes or basil here.”
Instead, the menu is inspired by the cuisine of the Alpine region close to Bormio in northern Italy. Regular ingredients include buckwheat, polenta, chard, cabbage and mountain cheeses – along with wines from vineyards that traverse the steep slopes of the Valtelline valley. Growing up, Michela split her time between the valley and her aunt’s agritourism close to Rome. Every summer, without fail, she headed south to help out with guests or lend a hand in the kitchen. It was here that her love for cooking developed.
Today she uses her aunt’s olive oil and hazelnuts in her small bistro-style restaurant in Schwabing. Michela opened SCLUPET in 2017 after working in the fashion industry for many years. In fact, she first moved to the Bavarian capital for a position with Vogue Italy, coordinating the magazine’s German-speaking clients. Her love for fashion and style is clear to see, with subtle design features scattered throughout the restaurant. Illustrations of the flower after which the restaurant is named is found on cutlery holders, vases and menus, for example. The Alpine connection is also hinted at with vintage tourism posters from the region on the wall. “I didn’t want the restaurant to be super chic,” she explains, “I wanted it to be cozy and, above all, simple.”
A black and white image of the real star of the show can also be found on the wall. Chantalle is one of three cows that Michela has now “adopted”. They live on high pastures close to her hometown, producing 10-15 liters of milk a day, compared to around 80 on industrial farms. The milk is used to make Bitto (DOP) and Casera – two cheeses on the SCLUPET menu.
A visit to the restaurant should definitely include a plate of pizzoccheri – a type of short tagliatelle made with buckwheat flour, served with chard, potatoes and casera, dressed with garlic and lightly fried in butter and sage.
Other highlights include gnochetti valtellinesi (buckwheat gnocci with cheese and spinach or wine and bresaola) and taroz (a puree of potatoes and green beans, made with butter and cheese). In summer, salads such as bresaola, walnut, orange and radicchio; or pear, cheese and chicory are a great option.
You should also keep an eye out for daily specials: “I am fairly spontaneous when it comes to cooking – I just prepare whatever I’m in the mood for!” says Michela. On the day we met, there was gnocchi with calendula and thyme.
Clemensstraße 15, 80803 München
Tues to Fri | 08.30 – 22.00
Mon | 08.30 – 18.30 (Monday and Saturday evening by reservation only)
Sat to Sun | closed