Giuseppe's

After moving to Belgium from his native Lusitania back in 2014, Hugo Ferreira initially dedicated himself to a few nostalgic projects (Taberna Lisboa in Ghent, Gio Pizza Bar in Antwerp) before opening this bright pizzeria named after his old Sicilian pizzaiolo. He’s since been replaced by Lorenzo Ghiloni and Jonas Van Laere (the former was poached from Caminata in London, while the latter took lessons in Naples), who don’t mess around when it comes to the vera pizza napoletana: a light and perfectly elastic dough, baked for 60 to 90 seconds in a wood-fired oven heated to somewhere between 400 and 450°C – never too heavy with toppings and made exclusively with quality ingredients. The night we went, we opted for a Mister Pistachio topped with fior di latte, pistachio pesto, mortadella and whole pistachios; and a Mama Love IT with red kuri squash cream, fior di latte, spicy salami and stracciatella di bufala. Do you find the pizzas a little too doughy? Well, that’s just how they like them in Naples! Do they have that same irresistible flame-charred flavor? Ab-so-tooting-lutely! // Casimir

FEELING THIRSTY? A Campari Spritz that’s heavy on the liqueur (€9) or a perfectly made Negroni (€10) to kick things off, followed by a respectable Primitivo Di Manduria Moi from Varvaglione in Salento (€28 a bottle), or a Vino Nobile di Montepulciano by Vecchia Cantina di Monte (€35) and, served by the glass, a Norico from the Dolomites in red, white or rosé (€5).

PRICE: Appetizers €5-15, pizzas €12-18, desserts €6-8.