Gioia

The story

Gioia Brussels – Fresh Pasta & Italian Cuisine in the European Quarter

The Art of Fresh Pasta in Brussels

Gioia brings a contemporary vision of the fresh pasta experience to Brussels’ European Quarter. The restaurant’s name means “joy” in Italian, and that spirit runs through every detail—from the handmade pasta to the warm, informal setting. Recognised with a Michelin Recommended award, Gioia is the work of two friends, Carine Teston and Tania Nicaise, whose shared passion for Italian cuisine and hospitality shaped the project.

A Story Rooted in Italy

The inspiration for Gioia traces back to Tuscany in 2009. Carine, Tania, and their friends gathered at a family house, surrounded by a vegetable garden and the flavours of the region. In nearby Montecatini Terme, they discovered a pastificio—a workshop where sfogline (pasta makers) knead flour and eggs by hand, preserving an ancient technique. That encounter planted the seed for Gioia’s Atelier della pasta, a place where guests can rediscover the craft of fresh pasta while honouring tradition.

The Duo Behind the Kitchen

Carine Teston grew up in the kitchen of her father’s restaurant, “Roma,” learning discipline and a love for cooking. She later opened “Carina,” a Mediterranean sandwich spot in the European District that ran for two decades. Tania Nicaise, a Belgium-Brazilian with a background in law and pastry, lived in Modena and trained as a sommelier before working as a culinary consultant in Asia. Together, they designed Gioia as a space where creativity and emotion meet the discipline of the kitchen.

Pranzo, Aperitivo, Cena

Gioia’s rhythm follows the Italian day. Pranzo (lunch) is served Monday to Friday from 11:45am to 2:30pm, with an à la carte menu and a weekly three-course lunch menu. Aperitivo takes over Wednesday and Thursday from 5pm to 9:30pm, offering cocktails, stuzzichini, and cicchetti in a relaxed setting. Cena (evening meal) runs Tuesday to Friday from 7pm to 9:30pm, with an à la carte menu and a tasting menu called “Le Gioie di Gioia.” The restaurant also hosts private events and business meals, with the chef creating custom menus.

The Space and Philosophy

Gioia describes its setting as “elegant and informal,” with a bar, casual tables, and a cosy corner to suit different moods. The philosophy centres on reconnecting with pure emotions through food, building on the freshness and quality of ingredients. The kitchen’s expertise lies in fresh pasta, made daily by their sfoglina, and the sauces that accompany it. A Bottega (shop) offers fresh pasta, sauces, seasonal products, and Italian classics to take home.

A Contemporary Italian Experience

Gioia’s Italian cuisine is rooted in tradition but presented with a modern touch. The Michelin Recommended award reflects the consistency and care in both food and service. Whether you come for a quick lunch, an aperitivo with friends, or a leisurely dinner, Gioia adapts to your pace without sacrificing quality. The restaurant also offers a Chef at Home service and office catering within the European District, extending its hospitality beyond the dining room.