Wally

Weirdough, Bread Pitta, Rose… and Wally! It’s already been five years since rookies Stephanie De Munck and Kristof Cannoot adopted their first sourdough starter, shortly before the pandemic-fueled baking frenzy began. And they have since put a roof over its head – a pizzeria in fact – in an industrial building with grey concrete, red bricks and exposed pipes, located a stone’s throw from the Belfort Aalst. After rising for 48 hours, the dough then makes its way into the massive oven, but not before being painted with tomato sauce, oregano, anchovies and capers for the Marinara Antica pizza; or sliced fennel, scamorza and ’nduja (spicy Calabrian sausage) for the chef’s special; and why not pair them with a small plate of coppa or Cantabrian anchovies? If you’re craving something sweet afterwards, there’s fior di latte ice cream drizzled in olive oil, crushed pistachios and flaky salt. Ma che belle pizze! // Kiko Zushi

FEELING THIRSTY? Natural wines at reasonable prices: Neuland, an Austrian white from Herbert Zillinger (€6.50 a glass) and Bummaru, a Sicilian nerello red from the Cantina Rallo Nerello (€38 a bottle), along with a few beers from the Brasserie Poes and 3 Fonteinen (€4.50 for 330 ml). Want something sans alcohol? There’s L’Antidote from the Domaine des Grottes made with gamay grape juice infused with botanicals (€7.50 a glass).

PRICE: Small plates €5-10, antipasti €14-21, pizzas €16-25, desserts €8.