The story
On the quiet Rue de la Paix in Ixelles, Osteria Bolognese has been a destination for authentic Italian cuisine since 2013. It was born from a genuine passion: Giacomo Toschi, joined by his brother Luca, his wife Sabrina, and chef Gioacchino D’Amico, wanted to share the gastronomic heritage of his homeland. For a true Bolognese, correcting the world’s image of “spaghetti bolognese” became a mission. Here, you will find the real thing: fresh, hand-rolled egg tagliatelle, slow-cooked for hours with a proper ragù.
The restaurant is small and family-run, with a limited number of covers. The atmosphere is warm and welcoming, evoking the old osterias of Emilia-Romagna. A regular, a famous Bolognese who has lived in Brussels for years, captures it perfectly: “I come here for lunch, and for an hour I am in Bologna. Then I open the door, and I am back in Brussels.”
Every product is carefully selected from artisan producers in Emilia-Romagna, from antipasti to dessert. The menu changes weekly, but the classics remain. Alongside the signature tagliatelle al ragù, you will find tortellini in brodo, pumpkin tortelloni, gramigna with sausage, and garganelli alla romagnola. The quality and value of this cooking earned Osteria Bolognese a Michelin Bib Gourmand award. It is a place where the excellence of Italian cuisine is served with genuine warmth.
Recognition
Ambience
Details
History
good quality, good value cooking
A mere spin of the pasta machine away from the Saint-Bo(lo)niface church, Giacomo Toschi has made Osteria Bolognese a sanctuary of Italian home cooking, served just like in Emilia-Romagna, his native region. Red straw-bottomed chairs, gingham tablecloths and silly kitsch knick-knacks, the traditional decor fit the authentic cuisine served the night we went: adorable fried asparagus all’emiliana doused in a syrupy Modena balsamic vinegar; a gigantic potato, truffle and porcini mushroom pie; plump tortellini dusted in Parmesan; or, recommended (and ordered) a previous night, masterful pasta al ragù with expertly-rolled egg tagliatelle and a sauce simmered for hours; before an invincible tiramisu made with savoiardi ladyfingers and mascarpone. Reservations are essential, except on Wednesdays, when you’ll have to pray to the goddess of Bolognese to get a table. // Monica Nolli
Location
Facebook