Incorrect

The story

Incorrect Namur: A Rock-Inspired Pizza Kitchen with Local Flair

The founders and their kitchen

At Incorrect in Namur, the kitchen treats every Italian pizza as a study in controlled fermentation. Founders Alex and Estelle Hocquet applied their fine dining backgrounds to build a menu that balances tradition with bold local sourcing. Flour arrives from Moulins Bodsons while vegetables come straight from nearby gardens, allowing the dough to ferment for 48 hours with a carefully tended sourdough starter. That slow rise creates a thick crust with a crisp edge and a light interior that digests easily.

Creative toppings and seasonal plates

The pizza menu balances familiar shapes with unexpected pairings that secured a listing in the Le Fooding guide. You will find the Margherita alongside inventive options like the tacos pizza featuring shredded beef and mint mayonnaise. Another standout combines smoked scamorza with wild mushrooms and chimichurri, while a rich cheese version layers brie with creamed celery root and smoked pineapple. Lacto fermented ingredients keep these flavor combinations sharp and distinctly seasonal.

The room and daily rhythms

Exposed brick walls and parquet floors set a casual bistro tone for the space. A steady stream of rock and metal music plays beneath the clink of ceramic plates made by Alexandre’s uncle. Guests can wash down their meals with craft sodas from Brasserie C or finish with single-origin coffee roasted locally. The layout stays open and unpretentious, letting the food and the company take center stage.