The story
Osteria Bolognese is an Italian kitchen at rue de la Paix 49 in Ixelles, Brussels, and it holds a Michelin Bib Gourmand for 2026. The cooking comes straight from Emilia-Romagna.
Giacomo Toschi opened the osteria in 2013 to share the food of his native region. His brother Luca, his wife Sabrina and chef Gioacchino D'Amico work alongside him. Ingredients come from artisan producers in Emilia-Romagna, chosen season after season.
The tagliatelle are fresh egg pasta, rolled by hand and dressed with a ragù that simmers for hours. Toschi treats the myth of "spaghetti bolognese" as something to correct, one plate at a time. The menu changes weekly, but the classics stay: tortellini in brodo, tortelloni di zucca, garganelli alla romagnola and gramigna with sausage. Le Fooding's reviewer also praised fried asparagus all'emiliana with Modena balsamic, and a tiramisu built on savoiardi and mascarpone.
The room is deliberately simple. Red-and-white checkered cloths cover tables set close together, and red straw-bottomed chairs sit among kitsch knick-knacks. Gault&Millau gave it 12.5 in 2026 and noted how quickly the setting suggests Emilia-Romagna. It is a small place with a limited number of seats, which suits the home-cooking spirit.
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good quality, good value cooking
A mere spin of the pasta machine away from the Saint-Bo(lo)niface church, Giacomo Toschi has made Osteria Bolognese a sanctuary of Italian home cooking, served just like in Emilia-Romagna, his native region. Red straw-bottomed chairs, gingham tablecloths and silly kitsch knick-knacks, the traditional decor fit the authentic cuisine served the night we went: adorable fried asparagus all’emiliana doused in a syrupy Modena balsamic vinegar; a gigantic potato, truffle and porcini mushroom pie; plump tortellini dusted in Parmesan; or, recommended (and ordered) a previous night, masterful pasta al ragù with expertly-rolled egg tagliatelle and a sauce simmered for hours; before an invincible tiramisu made with savoiardi ladyfingers and mascarpone. Reservations are essential, except on Wednesdays, when you’ll have to pray to the goddess of Bolognese to get a table. // Monica Nolli
The red-and-white checkered tablecloths and tables placed close together create a simple setting and cozy atmosphere that immediately transports us to Emilia-Romagna. Oven-gratinated portobello mushrooms with creamy Parmigiano Reggiano...
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