The story
Coin Coin in Brussels serves a focused menu where Italian cooking relies on ingredients prepared entirely in house. Executive chef Matthieu Léonard oversees the pass alongside co owner Stephan Debruyne, who shifted careers from Belgian music production to the stove. Their kitchen rolls fresh pasta daily to honor Italian techniques without unnecessary complication. This steady commitment to regional recipes recently secured a listing in Le Fooding’s 2026 guide.
The dining room highlights seasonal plates built around those Italian pastas. Order the caramelle filled with ricotta and Parma ham, then watch it finish in a pan of browned sage butter. Roman purists will recognize the carbonara, which sticks strictly to guanciale and black pepper while skipping any heavy cream. A lighter option pairs simplified veal with cracked pepper and ice plant for a sharp saline contrast.
The angular dining room stays intentionally compact to maintain a brisk two service rhythm. Visitors notice a polished marble bar, an overhead light fixture painted with koi fish, and an antique chest sourced directly from Poland. Reservations secure a seat inside where the full pasta menu is available. Guests can still claim the heated terrace for aperitifs, antipasti, or desserts when weather permits.
Beverage choices extend well beyond the main courses to support the neighborhood bistro vibe. The wine list features accessible classics from Marche and Puglia alongside unexpected natural selections. A dedicated cocktail program keeps glasses full throughout the afternoon service. For the final course, cooks whip up vanilla ice cream blended in a Pacojet, folded with dark chocolate and fresh cream.
Recognition
Ambience
Location
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