The story
In Genk, the Giacomazza family tells a story that echoes thousands of Italian journeys. La Botte is the result of that search for a hopeful future, seasoned with pride and an unshakeable belief in what they do. The restaurant’s name, meaning “the barrel,” signals a place of warmth and connection – and the food delivers on that promise.
Chef Peppe Giacomazza leads a kitchen driven by authentic Italian cuisine. The team’s repertoire is recognisable and pure, yet given distinct personality through Peppe’s talent and flair. Dishes are intense in flavour, with pleasant mouthfeel, subtle aromas and a clean, good-looking presentation. Whether it’s a lunch menu featuring Fregola Sarda with sea urchin and Amalfi citrus, or a degustation that opens with a Belgian Wagyu tartare and carpaccio from a collaboration with chefs Tim Boury and Glenn Verhasselt, the cooking is both uncompromising and soulful. The Risotto Pizza Margherita, a signature that combines Sicilian Datterino tomato, basil and buffalo mozzarella, shows how the kitchen reworks classic ideas with precision.
The wine world at La Botte is Gaspare’s domain. He shares Italian top wines, often imported personally through direct contacts with the winemakers. Guests can expect hidden gems and the stories behind them, adding another layer to the experience.
The restaurant’s high-quality cooking earned it a Michelin star, a recognition that feels natural here – the kitchen’s focus on craft and sincerity speaks for itself. La Botte is as straightforward as it is spirited, always atmospheric and welcoming, made to bring people together around the table.
Recognition
Ambience
Details
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