The story
Maccione brings refined Italian pizza to the heart of Liège, anchored by a kitchen that prioritizes ingredient quality and precise technique. Fabrizio Molnar arrived from Naples to run the wood-fired oven, shaping a dough that stays hearty yet remarkably light. He sources his San Marzano tomatoes, fior di latte, and olive oils directly from Italy to keep the base true to culinary tradition while leaving room for monthly innovations. Founder Antonio Picone launched the concept in 2018 with a clear mission to blend established recipes with modern techniques, including organic produce and fully vegan crusts.
The Margherita sets a high standard with its bright tomato sauce, fresh mozzarella, and aged Parmesan. Those seeking deeper flavors should try the Zia Teresa, which layers slow stewed tuna ragù over sweet Tropea red onions. Spicy dinners find their match in the Diavolina, built with Calabrian salami and nduja cream. Before the main course arrives, the house burrata offers a rich, creamy start that pairs well with a drizzle of local olive oil.
Twodesigners reshaped this space with whitewashed bricks, a blue tiled bar, and natural timber that catch the soft glow of dim overhead lighting. The layout encourages relaxed conversation while keeping the kitchen visible enough to watch the evening service unfold. This thoughtful interior earned the restaurant a spot on the 2026 Le Fooding list, recognizing how the team balances serious craft with a genuinely welcoming pace.
Recognition
Ambience
Location
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