CASA SANTOS CAFÉ
Read moreIf you're looking for a warm Portuguese welcome, family-style cooking in an authentic setting and good home-cooked food (by the owner and his wife), you'll find it at Casa Santos. This no-frills restaurant offers a short menu of Lusitanian specialties (francesinha, cod à Zé do Pipo...) with one or two tasty French offerings and an equally short but well-chosen wine list. Worth mentioning: the democratic prices and the delicious prawn platters.
LA SCARPETTA
Read moreHailing from Fano in the heart of Italy's Adriatic region, Luca the chef was born in the pans... in his parents' own restaurant, Ristorante Monte Cucco, educated in the purest Italian culinary tradition. Flavors, fresh pasta, inventive cooking and everything homemade, even some cold cuts, while the olive oil is extra virgin, nothing else. Chitarrine nere with prawns, tacconi with broad beans and guanciale, homemade osso buco... If you've had enough of Belgian cuisine (or not), it's tempting.
HESTIA
Read moreWhy Hestia? In Greek, Hestia means "sacred fire", the one that represents the house, the hearth. And that's what you feel when you enter this restaurant that takes you straight to the heart of Greece. It is with a feeling of exoticism that we taste tzatkiki, tyrokafteri, choriatiki, Cretan salad, souvlakia, Greek-style fried fish and of course the famous pork gyros and the Hestia dish: chicken stuffed with cheese vegetables and tomato cream sauce. The flavours are simple and tasty. Possibility to take away many dishes.
PIZZERIA NOMEA
Read moreHere's a young Neapolitan couple who have done well to set up shop in Uccle. In addition to antipasti, the main part of the menu features pizzas: classic, white (without tomatoes), calzone and specials. Stephan Guarino's pizzas reflect all the characteristics of authentic traditional Neapolitan pizza. Good hydration, long hours of natural rising, the right choice of raw materials and oven baking at the right temperature. There's no shortage of pizzerias in Brussels, but this is competitive pizza.
NOTOS
Read moreGone are the colonnaded folklore, the sirtaki and the stuffy dishes. The wise Constantine revives the recipes of the land of his ancestors and adapts them to modern gastronomy. The inevitable tarama does not have the Barbie tint of its supermarket counterparts: it is beige. For the house's favourite dish, arvanitiko, nothing but praise: we almost shed tears over this roasted chicken stuffed with duck liver and raisins. The haloumi invites itself as a Cypriot neighbour. The wine list is of the same barrel: long, beautiful and typical.
TAPAS LOCAS
Spanish restaurant in Brussels where customers pick from the dishes served ...Read more
LA TRAVIATA
Read moreThe dining room of this Sicilian restaurant is vast, luminous and colored without too many frills. The welcome is smiling and friendly. Here, we work as a family. In the kitchen, the owner offers 100% homemade dishes, such as fresh Sicilian pasta: spaghetti with squid ink or octopus or the famous Ricci di mare (with sea urchins). Michaël, the pizza maker's son, makes his wood-fired pizzas under lyrical names: Vivaldi, Rigoletto, Norma... A sure sign: the Transalpines regularly sit down at the table.
OSTERIA AL DENTE
Read moreRestaurant-wine bar specializing in tasty and authentic Italian dishes. You can choose from a hanging board, as if you were shopping at the market! The white tablecloths set the tone, the cooking is fair, without unnecessary fuss. The ingredients taste as they are, without unnecessary or prolonged processing or cooking. You might as well say that we like it! Caffè al Dente also has a shop next door. Unique wines to discover on the spot or to take away, fine and exquisite products coming directly from the Peninsula.
OUZERIE MEZEDOPOLIO
Read moreGeorgios' welcome is cordial. The numerous mezze are to be tasted and shared in the Greek way, at the table. Fresh products, crispy bread served hot, excellent olives, olive oil and spices make the specialties where the octopus regularly stands out. There is also the Cretan dakos (toasted bread, goat cheese and tomato puree), ktipiti or tyropita, a spinach or cheese pastry. Seafood and kebabs round off an already extensive menu, which is complemented by some very good Greek wines.
LUCANA
Read moreGianni Caruso prepares a contemporary cuisine using simple produce which he combines with much audacity and luxury produce. He was taught how to respect quality ingredients in order to show all the flavours of Italy with a preference for those of Sicily, his native area. Even if foie gras and truffle mix with polenta, all come from small producers who exercise their trade with passion. Preparation and presentation are outstanding. Gianni Caruso creates dishes while thinking about the wines that go with it, because the man excels as a chef and sommelier. Come and savour a simple cuisine that changes with the season.
LES P'TITS OS
Greek restaurant in Jette open late in the evening and offering small mezze ...Read more
IL CARPACCIO
Read moreThe cuisine balances quite well between creative proposals and a traditional menu. The fish arrives twice a day, the pasta, bread and desserts are made in-house and the pizza maker turns his dough in front of the customers! The wine list has a hundred labels from all over Italy and the bottles are displayed in an enoteca style. We point out an excellent prosecco as a homemade aperitif and we slide our feet under the terrace table to enjoy the garden. A reproduction of the Venetian painter Carpaccio hangs on the wall.
LES ENFANTS DU PIRÉE
Read moreI might as well say it straight away, the colonnades and the traditional dances have no place. Here, the generosity of the plate prevails. Roasted meats are recommended, while the menu combines traditional dishes with local dishes. On the menu, for example, a stewed lamb in Kokinisto with creamy tomato. To accompany it, you can choose between French fries and gratin dauphinois. The crusty bread is served with tarama. Reasonably priced Greek wines and fast service at lunchtime. Upstairs, large groups are welcomed with a certain intimacy.
SOGNO D'ITALIA
Read moreIn a decor inspired by Venetian brasseries, the atmosphere is relaxed. It's a change from the rather basic student barsor the Asian restaurants in the neighbourhood. The pizzas are made over a wood fire and go perfectly with the wines that the owner produces in Campania. It is not by chance that this "Italian dream" has been a reference for lovers of pizza, antipasti, fresh pasta and other Italian specialities for almost 40 years. The suggestions are also there. Note that it is open 7 days a week, as you may well spend a day there.
RESTAURANT BOCCA
Restaurant in Laeken offering Italian and Belgian specialities (pasta, ...Read more
LA BOTTEGA DELLA PIZZA
Read moreOne can easily recognize the quality of the products, directly imported from Sardinia to this pretty little canteen! Moreover, the menu is short, a sign of their freshness, with 2 or 4 pasta dishes and a meat... to which we must add a nice list of crispy pizzas ! Charm, authenticity... even for the greediest. Opened in 2012 by Roberto Casula, La Bottega della Pizza has won numerous awards, including Best Pizza Maker in Belgium by Foodprint. Only twenty covers, so remember to make a reservation.2nd address in the Sablon.
MARCO POLO
Read moreBrewery open 7d/7 of 10 to 24h Near the university field of Sart-Tilman (Ulg) Pizza pie starting from 5,50 €
SAN DONATO
Italian restaurant in Forest that offers pasta, pizza and cuisine with ...Read more
IL BARO
Read moreThe owners are very opened to originalities while remaining in the lines of traditionnal cooking Touch of creativity on all levels: room, service, dish, - permanent exposure. Vegetable wallets, Parmesan in crust Orange salad at green tea in dessert, very refreshing on the terrace Italian typical cooking Nearby the museum Saint-Georges, along the Batte (market) on Sunday, calms in full centre town, tallies accessible, greenery.
VALENTINO
Read moreLe Valentino offers a good forty Italian-style pizzas and a good twenty homemade pasta dishes from the Botte region. We appreciate the thin-crust pizzas, with quality ingredients and classic, well-prepared compositions. Some Italian dishes are also on the menu, such as fresh pasta rolls Florentine style (ricotta, ham, spinach), as well as foccacias and other specialties. But the really good deal is the weekday lunch, which varies regularly for a very reasonable price. A good address.
LA LOCANDA
Read moreA neighborhood address as we like them, with a pair of talented hands in the kitchen, and the owner in the dining room, talkative and friendly with his dear customers. A little word for everyone and an eye for everything. The word of mouth has been going on for years for a clientele from the neighborhood or from farther away. The menu joyfully mixes pizzas, pastas and some regional specialties such as swordfish Sicilian style, ossobuco Milanese style, calamari Romana style. Everything is made on the spot with fresh products, and everything can be taken away.
NORMA
Read moreWith Norma, Giacomo and Massimiliano, both from Friuli, wanted to highlight the art of grandmotherly cooking: homemade pasta (they make their own flour) with products from small local and Italian producers of course, sauces that have simmered for a long time, simple and noble ingredients (you can smell the truffle when you enter the trattoria). The short menu where pasta is the star varies every week. The aperitivo is the other strong point with appetizing plates that are accompanied by a well-chosen wine or a negroni.
L'OLIVIER DE VILLAROSA
Read moreIn Italy, there are restaurants and there are trattorias, these modest, often family-run establishments, where the cuisine is tasty and without fuss. L'Olivier, a stone's throw from the Place du Miroir in Jette, is of this type and specialises in pasta (with wheat or eggs) and veal escalopes (no less than 7 types) for a tight bill. And it's all homemade. Salvatore, the boss, is at the stove, and cooks like his mother taught him. A casalinga cuisine, then. Nice backyard and catering/takeaway service, if you don't have time.
COSÌ COM'È
Read moreHere is a restaurant that announces the color: Così Com'è means "as is" and indeed, no fuss in the establishment of Antonia and Enrico. Originally from Puglia, they have brought a bit of their land into the room (with bows representing trulli, but above all, the love of pasta and pizza. There are about thirty of them, including the famous, and much maligned, Hawaiian pizza. We won't hold it against them. Here, no frills, we eat traditional and simply good pizzas. There is a takeaway and catering area and a good selection of wines.
HISPANIA
Read moreWe often tend to reduce Spanish gastronomy to tapas and paella. But it's much more than that! In the chic, yet relaxed restaurant run by Adrian Mancheño, all the flavours of his native land are highlighted on the plate: octopus with paprika potatoes, marinated Iberian pork, Asturian bean stew, Galician beef entrecote with peppers, rice dessert... Your taste buds are wriggling! No wonder it was voted best Brussels restaurant in 2019! Don't hesitate to push the door of the hotel where it is located.
CHEZ FIL
Read moreUccle Calevoet looks like a big village, and that's where Filipe decided to open a neighborhood restaurant in the noblest sense of the word. Although the restaurant is brand new, it already has its regulars, and that's a good sign. Filipe highlights his Italian-Portuguese origins in a menu that changes according to his moods. The pizzas remain the constants, while the rest varies from linguine vongole to pasteis de nata, without neglecting French and seasonal cuisine (game in autumn). The plates are generous, cooked just like at home.
UNIK
Read moreUniko is the osteria e vinoteca sister of Ricotta and Parmesan. The concept of Italian-style tapas has changed a little. You still start with one of the superb aperitif boards, then pick from the various starters (parmigiana, focaccia...), but there's now a list of dishes (risotti, pasta, lasagne and polenta). You can even choose pasta stuffed with the sauce of your choice. You can accompany all this with a wine from one of the 90 labels on offer. A trendy decor, with glass wine-cans as lighting fixtures.
BISTRO BOTTARGA
Fusion cuisine and vegetarian menu to enjoy in a cozy bistro in OstendRead more
PRIMO
Read moreWould we have arrived in Sorrento, sitting on an azure or lemon yellow bench? It almost seems like it! What is sure, is that we are in the den of pasta fresca, the real home made. Spaghetti alla chitarra, pappardelle, tagliatelle... The chef and Mario, the owner, match the type of pasta with the sauce. And the recipes are inventive; toscanella with sausage crumble and red wine, terramare with scampi flambéed with negroni and 'nduja. Piatti sociali as an aperitif and a nice wine and cocktail list will fill you with felicità.
EPICURO
Read moreIn a pretty corner house, Suada and Edin welcome you to this cosy little restaurant, where dishes are prepared in the pure Italian tradition: simply, but with the finest products. Alessio and Milva are in the kitchen, preparing fresh pasta and delicious pizzas (cooked over a wood fire), as well as meat and fish secondi (saltimbocca, osso bucco, Lombardy-style sea bass fillet...) in generous portions. The hardest part will be choosing, especially when it comes to pizzas and pastas - the list is long and tempting.
SOLE DI NAPOLI
Read moreIf the low, wet clouds of our belgian lifestyle tire you out some days, head for the Nato in Evere and grab a bite to eat at Sole di Napoli. True lovers of Mediterranean cuisine, the owners, originally from Naples, have left the dolce vita to bring it back to you on the menu and on the plate. All dishes are made fresh from carefully selected ingredients. The result is as tasty as it is colorful. Sole di Napoli, a unique concentration of the peninsula's many culinary delights!
VENTO DEL SUD
Read moreA gentle breeze from Sicily blows across these lands just northwest of Brussels. Here, you can sit back and enjoy Italian dishes, especially pasta: penne alla norma (a Sicilian specialty), tortellini with ricotta and spinach or decadent cappelli with black truffle, tomato and tartufata, as well as tasty pizzas and paninis (for those on a budget). Plump salads and a host of sandwiches complete the menu. You'll get your fill without your wallet screaming.
ELTIN
Read moreEltin opened in a pretty Brussels house in 2023 (on the site of the former Tea Jolie). The new owners have inherited the cosy atmosphere of the place: tiled floor, huge ceiling, fireplace... The perfect place to enjoy a good cup of coffee or tea. The big change is the menu: here, Mediterranean cuisine reigns supreme: Chektchouka, garlic scampi, anchovy toast... But Eltin's brunch and tea time are in the pure British tradition, with clotted cream, sandwiches and pastries.
L'ANCIENNE POISSONNERIE
Restaurant in Brussels offering fine Italian cuisine in the setting of an ...Read more
DAL PADRINO
Read moreSince 1990, Dal Padrino has been delighting a Eurocrat clientele (given its location a stone's throw from the Commission) and local regulars in the plush atmosphere of a bourgeois house. The cuisine is refined, with fine proposals such as tagliolini with oyster mushrooms and bacon, swordfish with messinese sauce and truffle carpaccio. Not forgetting a Sardinian touch (fregola with clams and scampi and Sardinian ham and melon) that betrays the owners' origins. And if you still have room, wait until you've seen the dessert cart!