Licoli

The story

Licoli Antwerp: Award-Winning Neapolitan Pizza & 72-Hour Sourdough Craft

At Licoli in Antwerp, Luca Fabozzi transforms Neapolitan pizza into a study of patience and precision. Guests gather around a custom V-shaped counter to watch the pizzaiolo work a signature 72-hour fermented sourdough dough over a glowing wood-fired oven.

The dough and the discipline

Luca Fabozzi brings training from a legendary Naples academy to this Berchem venue, where the foundation of every pie relies on a slow fermentation process. His team manages calibrated humidity levels and controlled rise times to develop the complex character of the liquid sourdough starter that gives the restaurant its name. The result is a crust that balances lightness with structure, proving that time remains the most reliable ingredient in the kitchen.

Savory plates and sweet finishes

Service begins with an Irish Mór oyster offered to cleanse the palate before the main rounds emerge. The signature pizza layers slow-roasted cherry tomatoes and salty anchovies with burnt citrus jelly and yuzu sesame seeds, while a seasonal creation combines fior di latte, ricotta, mortadella, baby zucchini, and ground pistachio. Desserts follow a similar balance of texture and acidity, including an ultra-light cannolo stuffed with lemony ricotta developed alongside the house's Belgian-Sicilian partners.

Space and recognition

A counter designed by Viktor Van Puyvelde invites diners to observe the craft while seated comfortably against the warmth of the brick oven. The restaurant operates on timed service slots to maintain a steady rhythm during dinner rushes. This focus on detail earned Licoli a listing in Le Fooding for 2026, highlighting a distinct style of Italian cooking that values both tradition and surprise. The setting feels intimate, rewarding guests who appreciate the interplay between the open kitchen and the dining room.