Red, white and rosé wine.
The house wines are served "à la ficelle", i.e. pay for the wine according to what you have drunk.
This sparkling wine with its fine and generous perlage is dominated by delicate aromas of peach and reinette apples. On the palate, it is dry, aromatic and well balanced. Perfect as an appetizer or for the entire meal.
This indigenous single variety gives off a subtle and elegant perfume of almond, apple, white flowers with hints of sage, rosemary and thyme. A well-structured, velvety wine with a very pleasant fruitiness.
Dry wine, slightly fruity, very fresh and pleasant.
Intense and elegant fruity fragrance with a very pleasant well-balanced taste.
Intense ruby red colour. Very pleasant and persistent aroma, vinous with scents of forest fruits. Warm, delicately spicy, round with well-balanced tannins.
Ripe fruit aromas, vinous and pleasant, discreetly woody, full-bodied wine with smooth tannins.
The aromas are varied and complex, with hints of vanilla, and the palate is warm, full and harmonious, with great suppleness thanks to its maturation in oak barrels.
The nose is full of ripe fruit, especially plums. Dry, warm and robust with fine tannins.
Warm nose with spicy and very aromatic flavours. Pleasantly fresh, lively, supple and well balanced.
Delicate, vinous aroma. Dry, harmonious and supple wine with spicy nuances, typical almond aftertaste.
Delicate and fresh bouquet, vinous and fruity. Harmonious and lively wine.
A sweet sparkling red wine with a fruity and persistent aroma and subtle notes of violet. The palate is fresh, fruity and very harmonious.
Pleasantly vinous, delicate and fresh aroma. Full-bodied, rich mellow wine with a fine almond taste. To be drunk chilled or at room temperature.
This excellent rosé has a deliciously fresh and fruity bouquet. On the palate, it is refreshing, round, dry with fruity nuances and extraordinary balance, and in hot weather it can accompany an entire meal.
Full-bodied, with persistent fruit notes. Supple and well-balanced wine.
Rue de l'Enseignement 31, 1000 Bruxelles, Belgique
Monday Closed
Tuesday 12:00-14:30, 18:30-22:30
Wednesday 12:00-14:30, 18:30-22:30
Thursday 12:00-14:30, 18:30-22:30
Friday 12:00-14:30, 18:30-22:30
Saturday Closed 18:30-22:30
Sunday 12:00-14:30, 18:30-22:30
Taken from a pig's cheek, guanciale is a rich, fatty piece of meat that is often seasoned before being used.
Pecorino is a cheese made from sheep's milk, which differs from cow's milk mainly in its fat content. It is historically of Mediterranean origin.
They are long pastas and are made using the chitarra, an instrument made of taut strings used to cut the pasta sheet into square spaghetti.
Mozzarella di bufala is a pasta filata dairy product traditionally produced in the provinces of Caserta and Salerno.
Burratina is a fresh Italian cow milk cheese. The outer shell is solid mozzarella, while the inside contains stracciatella and cream.
Ricotta Salata is an Italian cheese made from the whey part of sheep milk, which is pressed, salted and aged for at least 90 days.
Calamarata are a type of ring-shaped pasta, often dyed with squid ink, which gives them the appearance of squid rings.
Nduja, originally from Calabria, is a spicy pork sausage. Because of its consistency, it is eaten spread on bread and as a sauce for pasta.
It is a South Italian cow's milk cheese. It can also be made from other milks, but that is less common.