Mangiavino

The story

Mangiavino | Seasonal Italian Cuisine in Brussels

The kitchen and its approach

Mangiavino brings straightforward Italian cuisine to the Forest district of Brussels, where Laura Cuvelier and Nicolas Hossey now steer the daily operations. They inherited the space from founders Ambre and Michele Rosa and have kept the core philosophy intact while introducing fresh leadership. Chef Flora Zelada prepares dry pasta and cucina povera inspired dishes using local organic vegetables alongside artisanal goods sourced directly from Tuscany and Lazio. This commitment to seasonal produce keeps the menu grounded and consistent throughout the year.

Standout plates and pairings

This steady output earned the spot on the 2026 Le Fooding guide, which notes how well the kitchen balances rustic techniques with modern pacing. Guests frequently order the penne tossed in a smooth tomato and butternut reduction finished with freshly cracked black pepper. A curated selection of sharing plates features artisanal charcuterie brought in from dedicated Italian producers. The evening concludes with either a creamy panna cotta or a layered tiramisu, both served alongside a rotating list of natural wines.

The room and its atmosphere

Vintage chairs and duck green velvet banquettes create a relaxed setting that encourages lingering over shared plates. A classic Berkel meat slicer sits prominently near the service area, while framed posters by illustrator Tolmer add visual texture to the walls. The space operates from Wednesday through Sunday evenings, starting at six thirty. This predictable rhythm allows the team to maintain careful attention to detail without rushing guests through their meals.