The story
Baci sits at Place du Vingt Août 16 in Liège, inside the Théâtre de Liège. Le Fooding listed the restaurant in 2026 for its modern Italian set menu, which is also offered as a vegetarian version.
Maxence Louis, who previously cooked at Spratchie's and Osteria Bacetto in Verviers, runs the kitchen. Gault&Millau gave the restaurant 13.5 points in 2026 and described a contemporary Mediterranean kitchen that follows the seasons. The cooking lets produce speak through precise, creative compositions.
The set menu unfolds in four or five acts. It opens with cichetti, followed by a porchetta reworked with béarnaise sauce and homemade fennel vinegar. The walnut and white truffle agnolotti arrive in an onion bouillon, and the duck breast is finished with a morello cherry and amaretto emulsion. The meal closes with peppered clementines, chestnuts and a crisp agastache meringue.
Nine round tables with white tablecloths fill a green, neo-classical dining room. Golden crown moulding and Versailles-style hardwood floors frame the space, and the lighting stays low. The staff and the plates follow the same theatrical staging.
Baci holds a White Star on Star Wine List. The selection focuses on distinctive estates and food-and-wine pairings.
Recognition
Ambience
Details
History
A theatrical twist on the Italian fine dining scene! At Baci, the young and feisty chef Maxence Louis (Spratchie’s, Osteria Bacetto in Verviers) shines a spotlight on his pots and pans in the sumptuous, green, neo-classical dining room at the Théâtre de Liège (golden crown moulding, Versailles-style hardwood floors, dim lighting). On the nine round tables with white tablecloths, the set menu plays out in four or five acts – also available as a vegetarian version – in a brilliant work of scenography, from the staff to the plates: explosively flavorful cichetti as a prelude; porchetta 2.0 and béarnaise sauce prepared with homemade fennel vinegar; perfect walnut and white truffle agnolotti in an onion bouillon so good it’ll bring a tear to you eye; tender duck breast with a delightful morello cherry and amaretto emulsion; and for the finale, peppered clementines, chestnuts and a crispy agastache meringue. A modern reinterpretation of Italian food, and not far from being a masterpiece! // Monica Noli
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