The story
At Racines in Ixelles, Brussels, the team invites you to slow down and listen. As chef Ugo Federico and his staff put it, “Let us take the time to tell you what we have been preparing in our kitchens since this morning, so you can discover our love of Italian cuisine.” Everything here is made in-house, and the menu changes every day, or almost.
This commitment to freshness and craftsmanship is at the heart of the experience. Traditional Italian dishes are reinvented with respect for their origins, served in a setting that feels both welcoming and refined. The restaurant’s approach has earned it a place in the Michelin guide as a Recommended restaurant, a recognition of its consistent quality.
Wine is a serious passion at Racines. The restaurant has been awarded Best Italian Wine List in Belgium and Best Overall Wine List (200–600 labels), and was a finalist for the Wine-By-The-Glass Wine List award. The selection focuses on natural wines, chosen to complement the daily-changing cuisine.
Racines is open for dinner from Tuesday to Saturday, and for lunch on Wednesday, Thursday, and Friday. The space includes outdoor seating, air conditioning, and a private room for events. It is wheelchair accessible.
Recognition
Ambience
Details
History
Ever since 2015, Capri-born chef Ugo Federico and Florentine sommelier Francesco Cury have made Racines a Brussels beacon of pan-Italian cuisine, located next to Monella, their small shop serving pizze fritte. The setting? A long counter facing the stoves and a white-bricked dining room overlooking the garden. Mixing the finest seasonal, local and transalpine supplies, the evening menu (which can be upgraded with two bonuses, a huge ravioli filled with a whole burrata, and black truffle agnolotti) lined up: mini antipasti – roast meagre in an insanely good tomato-caper sauce, a surprising ricotta croquette and pear puree, sublime coppa on a cooked potato roll, and a white bean and cabbage leaf soup, an elevated version of a classic peasant recipe; flawless pasta served as a nest of tagliatelle alla genovese (onion sauce) topped with raw smoked amberjack; heady Spanish Basque beef tenderloin with braised endives and a red wine sauce; and a red-stained pear cooked in (even more) red wine, with crumble topping and white wine sabayon. // Ringo de Balmalon
Location
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