Gazzetta

The story

Gazzetta Brussels: A Local Italian Kitchen Near Avenue Louise

The kitchen behind the counter

Nicolas Van Malbert founded Gazzetta in Brussels to bring authentic Italian cooking to a neighborhood setting. He recruited Emanuele Sireci and Angelo Bonifacio to lead the daily service. Their methods focus on straightforward techniques rather than complex presentations. Guests watch the team prepare morning espressos and lunchtime paninis from twenty high wooden tables.

Daily plates and seasonal shifts

The menu changes regularly to accommodate fresh produce and simple preparations. Regulars frequently select the mortadella charcuterie platter accompanied by house baked goods. A rotating pasta course typically features a bright tomato sauce folded with salsiccia, tender eggplant, and shaved ricotta salata. The kitchen rounds out the meal with a traditional tiramisù before packing up for the evening.

Light, marble, and evening spritzes

The venue operates as a café deli during daylight hours before transitioning into a trattoria and finally an enoteca. A substantial glass and metal chandelier illuminates the polished marble bar where staff mix aperitivo cocktails for late arrivals. This adaptable format recently secured a mention in Le Fooding for delivering consistent quality across three distinct service phases. Patrons value how the open layout encourages conversation over coffee or wine.