The story
Frasca, at Rue de Florence 21 in Ixelles, Brussels, is an Italian kitchen that Gault&Millau scored 13 in 2026. The restaurant brings together a fresh pasta workshop, a dining room, a fine grocery and an enoteca under one roof.
Pasta is rolled each morning from artisanal flours and quality eggs, with fettuccine, pappardelle, rigatoni and casarecce among the shapes. Wholemeal and gluten-free versions are also available. The menu changes daily with the market and the chef's inspiration, typically around four antipasti, four primi and a few secondi.
The enoteca holds more than 200 references, with a particular focus on natural wines from central Italy. Anything eaten on site can also be taken away, so the grocery shelves of cheeses, cured meats, sauces and olive oil carry the meal home.
Recognition
Ambience
Details
History
Lacking in restaurants capable of exciting visitors from the surrounding five-star hotels, it’s here on the providential Rue de Florence that Éric Lécuyer (Trattoria Maccheroni) and Karima Mathonet, returning to the Low Lands after setting up a vineyard in Italy, opened up Frasca – a fine foods store, enoteca and pasta workshop all rolled into one, decked out in wood and bare brick walls. On the menu, which a multi-César award-winning director sitting opposite a nepo baby was perusing the table over: a crunchy slice of roasted pancetta garnished with oven-baked winter vegetables; a gluttonous plate of maccheroni all’amatriciana, not so Roman nor very Catholic; and chocolate mousse to reawaken your taste for life. Before you go, don’t forget to grab some irresistible pistachio torrone from the shelves. // Toni Negroni
Imagine a unique Italian restaurant, founded by three associates passionate about Italy. This multifunctional place combines a fresh pasta workshop, a restaurant, a fine grocery, and a wine cellar. The interior is designed in a convivial an...
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