The story
Entre-Nous sits just past the Gare du Midi in Brussels, where Sara Lenzi runs a strictly seasonal Italian kitchen. The Neapolitan chef arrived in Belgium after an internship at European institutions, eventually founding this spot in January 2017 as the capital’s first truly sustainable Italian restaurant. She sources through short supply chains, partners with local cooperatives like Vert d’Iris for eggs, and prepares every element on site. Bread, fresh durum wheat pasta, preserves, and desserts all move through her workspace before reaching the dining room.
The lunch menu shifts daily to reflect available produce, which means regular visits often reveal different highlights. A recent stop featured plump focaccia baked with escarole, sheep’s milk cheese, and cured ham alongside a rich beef ragù tossed with handmade noodles. Sara also keeps a small grocery corner stocked with pistachio spread, Belgian passata, and ready-to-cook meal kits for guests who want to recreate these meals at home. Even the sweets lean into careful balance, offering a sourdough walnut brownie or a buttery crostata filled with bitter mandarin marmalade.
Edison bulbs hang above vintage furniture and a large central table that anchors the dining room. This layout encourages conversation while staff share the day’s specials in a distinct accent. Beyond meals, the venue operates as a practical workshop space where visitors learn to ferment kombucha, bake sourdough pizza, and meet the regional growers behind the ingredients. Le Fooding recognized this approach when listing the restaurant, noting how the space successfully bridges neighborhood convenience with thoughtful Italian cooking.
Recognition
Ambience
Location
Facebook
Instagram