Baci

The story

Baci in Liège | Le Fooding Listed Modern Italian Restaurant

The chef and the kitchen

Chef Maxence Louis brings a theatrical approach to modern Italian cooking inside Baci, Liège. Previously trained at Spratchie and Osteria Bacetto, he treats the dinner service as a structured performance. Menus unfold across four or five distinct acts, with a dedicated vegetarian version available. The Italian kitchen pairs seasonal regional ingredients with Mediterranean techniques, letting precise seasoning and careful plating carry the narrative forward.

Standout dishes

The evening begins with intensely flavored cichetti that set a lively pace. Porchetta arrives dressed in béarnaise sauce and house-made fennel vinegar, followed by walnut and white truffle agnolotti resting in a rich onion bouillon. A tender duck breast finishes the savory course alongside a bright morello cherry and amaretto emulsion. Sweet notes emerge through peppered clementines, roasted chestnuts, and a crisp agastache meringue.

Room and wine selection

The dining space occupies a green neo-classical hall within the Théâtre de Liège. Golden crown moulding lines the ceilings above Versailles-style hardwood floors and dim ambient lighting. Nine round tables draped in white linens anchor the floor plan. Recognition from Le Fooding highlights how the setting complements the culinary pacing. The cellar features a curated list that earned a White Star on the Star Wine List.