Discover our new series of interviews with inspiring women from the European wine scene: we kick things off with Micaela Longo, the woman behind Berlin's ITA Bistro, a popular Prenzlauer Berg spot known for its seasonal woodfire cuisine.
We couldn't be happier to feature Mica (Instagram | LinkedIn) as our first-ever #vinofrau: she has an amazing palate and deep wine knowledge which, coupled with her professionalism, brought her exciting leadership roles within the Berlin gastro and wine scene (Remi & Bar Normal to name just a few) before she started her own business. She now runs the acclaimed ITA Bistro together with her life partner Javier who is a chef. Mica has been a role model for bringing your true self to work, living up to one's values and blending creativity with laser-sharp focus & dedication.
Interview by Šárka Betke, Vinofactum Founder / Images courtesy of Micaela Longo
How did you get into the hospitality industry?
I've always been passionate about food, since I was a kid I knew I wanted to work in this industry. As a child, I wanted to work at a supermarket because people there were handling food, then I decided I wanted to be a butcher and as I grew older I realised I wanted to work in restaurants. I went to a culinary arts school in Mexico City and then did my wine education in Buenos Aires, Argentina.
What led you to co-found ITA Bistro? And what’s the philosophy behind Ita Bistro’s approach to food and wine?
It was my never-ending passion for what I do and the desire to share it with other people, plus the idea of being my own boss and being able to share my values.
We follow the Product - People - Planet philosophy:
Product: We have come to contribute to the slow food movement in the city, working with seasonal products, local producers and natural wines. Our flavors will convey gratitude for the product and respect for the producer.
People: because we work with the utmost care and respect for our workers and suppliers to build healthy, long-lasting relationships with them.
Planet: through gastronomic culture, we promote respect for our planet.
How do you curate the wine selection to complement the dining experience?
At ITA, you will only find natural wines from small producers and short runs, not only because their elaboration process is healthier but also because they fit together with the dishes wonderfully. I work together with my partner Javier to create the menu, and he knows perfectly the wines I love, so for us the harmony between food & wine comes naturally.
What’s your earliest memory of wine? Was there a moment when you knew this would become your passion?
In my case, the passion for wine came as a complement to my passion for food and the restaurant experience, the more I dived into the industry, the more I wanted to learn and command other aspects of it, to create better and more complete experiences. My first wine memory of wine comes from Argentina – growing up in a country that produces lots of wine meant seeing it on tables since I was a kid.
Running a restaurant is no small feat. What keeps you motivated and inspired in such a demanding industry?
The idea there’s always something to learn and a better way to do things. It is a constant challenge and really a rollercoaster of emotions, there were periods of unmanageable stress that naturally result in fear and lots of questions. Nowadays I find inspiration in maintaining a balanced life between the restaurant and everything that’s around it. Having talented people around is the real fuel for what we do.
Was your experience in the wine industry influenced by your gender? If yes, how?
Yes, definitely. The wine industry, like so many others, has always been male-dominated, and that has shaped my experience in a lot of ways. As a woman, I’ve often had to work harder to be taken seriously, to prove what I know, and to navigate spaces where my voice wasn’t always the first one to be heard. But instead of seeing that as a setback, it’s pushed me to create a space where women’s perspectives, palates, and work are truly valued.
Do you think there’s such a thing as "female" or "feminine" wine? If yes, how would you define it?
I don’t think there’s such a thing in terms of a specific style you could identify in a blind tasting. Wine reflects the person making it—their palate, their philosophy, their approach to farming and winemaking—rather than their gender. That being said, there are many incredible wines made by women, and I think it’s important to highlight their work because historically, they haven’t had the same visibility or recognition in the industry.
What’s a wine trend you’re excited about right now, and how do you see it influencing fine dining in Berlin?
I'm excited about wines with no faults, elegant expressions of their terroir that respect the work behind them. Wines that are pure, balanced, and made with intention rather than just following trends.
Sustainability is a big conversation in the wine world. Do you see a shift in demand for organic, biodynamic, or natural wines in fine dining?
We don’t really do fine dining at ITA—in fact, we actively try to move away from it. Our bistro is all about a more down-to-earth approach, where great food and wine are accessible to everyone. That said, we do see a growing awareness around sustainability in wine, not just as a trend but as a real shift in how people think about what they’re drinking. For us, it’s not just about choosing organic, biodynamic, or natural wines—it’s about working with producers who respect their land, their people, and their craft. Sustainability isn’t a marketing tool; it’s a responsibility, and we try to reflect that in the wines we serve and the way we run our business.
Do you have a ‘fuckup’ or a tough moment that ended up teaching you a valuable lesson?
When opening the restaurant, I was really stressed and living my life in fast-forward mode, not being truly present. As a result, I was not really enjoying myself nor what I do, I was not really being myself. The lesson came after I realised that I always need to be doing something for myself as a person in order to be able to perform better in my professional life.
Your career in wine has been incredibly inspiring. What advice would you give to your younger self looking back now?
Trust your intuition!
Last but not least, what are your three favourite wines from Vinofactum's portfolio?
Iva Měřínská Gewurztraminer Qvevri
Martin Vajčner Amphora River Sediments
Jaroslav Osička Chardonnay Vertikal (sold out on the website but try other fantastic wines by this Czech natural OG instead)
