Fugazi

The story

Fugazi Liège: Cross-Cultural Bistro Cooking by Gabriel Caridi and Vincent Lauwers

The Kitchen and Its Influences

Fugazi in Liège brings together Parisian, Italian, and American cooking traditions under one roof. Founder Gabriel Caridi envisioned a space that would merge these culinary worlds without forcing them. Chef Vincent Lauwers executes that vision at the pass, balancing bold flavors with straightforward technique. This French and Italian bistro cooking style meets American diner sensibilities in every service.

Plates Built for Sharing

Diners often start with the Milanese-style breaded chicken served alongside white cabbage, mortadella, tarragon sauce, and mustard seed pickles. The cos lettuce salad follows a similar path, combining garlic, anchovy, Parmesan, and croutons into a single bowl. American-influenced plates like these anchor the menu alongside octopus carpaccio with pomegranate seeds and a chocolate hazelnut tart. This approach earned the restaurant a spot on the 2026 Le Fooding list, which noted how the melting pot of flavors lands precisely on the plate.

Space and Service Rhythm

The dining room centers around a counter setup that keeps guests close to the kitchen action. Wooden surfaces and an open layout encourage a relaxed pace while staff move efficiently between stations. Outside seating extends the footprint onto the street during warmer months. Guests can watch plating happen in real time while enjoying the steady hum of a working bistro.