Liège’s Maccione is the latest version of the successful restaurant in Tongeren, this time with a more sensual look curated by Twodesigners – whitewashed bricks, a blue tiled bar, natural materials, dim lighting. If the appetizers make a valiant effort, like the burrata with an intensely creamy center, the star of the house is the pizza, whipped up by Fabrizio Molnar, who came from Naples to warm himself around the big wood-fired oven. The dough is hearty yet light and topped with ingredients imported from Italy, from the Margherita and its San Marzano tomato sauce, fior di latte mozzarella, Parmesan and basil, to the Zia Teresa with its Tropea red onions, and some poetically good slow-stewed tuna ragù, not to mention the Diavolina with spicy salami and ‘nduja… Want to end the meal on a sweet note? Order a limoncello or pistachio tartufo. A round of (N)applause! // Mireille Flocon
FEELING THIRSTY? Maccione’s take on the classic Spritz cocktail (made with mint and lime, €8), Papa Maccione Birra lager, brown ale, pilsner, triple brown ale or triple lager (€4-5) or a vino della casa from Puglia in white, red or rosé (€4 a glass and €25 for a 1L pitcher).
PRICE: Appetizers €5-15, pizzas €5-20, desserts €5-8.
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