Basta!

Nous proposons une cuisine méditerranéenne et italienne reconnue pour son excellent rapport qualité/prix. Le restaurant vit au rythme des saisons et du tout fait maison!

Mona Lisa holds a Bib Gourmand badge and scores 14 from Gault & Millau, which means the kitchen knows Italian cooking—real flavour, proper technique—without pretence or pricing that demands apology. This is mid-range eating at its best: you'll eat very well, spend reasonably, and leave happy. The room is relaxed and genuine, the kind of place where a couple can linger over wine or a family table spreads out without anyone minding. Yvoir sits on the Meuse, so if you're passing through or exploring the valley, this is worth the detour. Arrive with appetite and no high-falutin expectations; the food will surprise you upward.

Osteria Bolognese is a Bib Gourmand spot that earned its stripes by doing one thing properly: Italian food built on slow-cooked bases and handmade shapes. The Gault & Millau score of 13 reflects solid craft, not flash. This is mid-range eating — you're paying for technique and ingredients, not theatre. The room fills because regulars know the pasta is worth the noise and the wait. Service is warm but brisk; expect a proper pace to the meal. It sits in Ixelles, a neighbourhood where this kind of un-fussy neighbourhood Italian works best. Book ahead on weekends; weekday lunch is calmer. The honest drawback: it's small and popular, so flexibility on timing helps.

Rocco Forte Hotel Amigo sits in central Brussels-City and runs an Italian fine-dining restaurant open to hotel guests and reservations from the public. It is a luxury operation: expect polished service, composed plating, and a room designed for unhurried meals. The restaurant works best for business lunches (quiet, professional, midweek) and for anniversary or milestone dinners where formality and Italian cooking read as occasion-appropriate. Reservations are essential. The setting is hotel-bound, so it has the upside of consistency and discretion, and the slight downside of lacking the energy of a neighbourhood restaurant. Come with time to spare.