Biga

The story

Biga: Contemporary Italian Pizza and Wood-Fired Tradition in Brussels

The foundation and the kitchen

Biga brings contemporary Italian pizza to Schaerbeek through a method that prioritizes patience over speed. Founders Max Waaub and Narimen Amrani transformed the former Boentje Café into a dedicated kitchen in March 2023, centering their craft around a 48-hour pre fermentation process. That extended resting period yields an airy crust designed for easy digestion. The kitchen pairs this slow technique with seasonal ingredients sourced from Brussels cooperatives and nearby Ardennes farms.

Wood fire and specific toppings

Hot items exit the Visciano oven straight onto vintage ceramic plates. The classic Margherita relies on San Marzano tomatoes paired with pecorino and fresh basil cultivated on the Foodmet rooftop in Anderlecht. Other signatures include the Pistacchiosa, which layers stracciatella and smoked ham alongside Bronte pistachios. Guests can also start with house-prepared mozzarella, burrata, or provola shipped daily from ateliers across Belgium and Naples.

Recognition and evening finishes

The restaurant earned a spot on the Le Fooding list for 2026, reflecting consistent execution across both savory plates and digestifs. Fermented beverages like probiotic kombuchas and kefirs arrive from local Brussels workshops to complement the heavier baked goods. Evening service often concludes with a pistachio cream calzone or a fully handcrafted tiramisu. These final touches complete a menu built on straightforward ingredients and deliberate pacing.