The story
La Stazione Alimentari in Uccle brings a distinctly Italian kitchen to a subtly modernist corner space. Joseph Giammorcaro and Lakhdar Hamina-Lakhdar, known for Marcella pizzeria and Fight Club respectively, designed the room around waxed concrete floors, stripped-back columns, and navy blue tiling that runs alongside exposed pipes. They opened this transalpine spot as both a fine foods store and a working ristorante, letting customers browse the deli counter before taking their seats. The straightforward layout keeps the focus squarely on the food and the people preparing it.
The menu leans on traditional Italian recipes without unnecessary refinement. You will find the classically prepared vitello tonnato resting beside scamorza alla pizzaiola, which cooks down in tomato sauce and finishes hot in the pan. The daily pasta often features spaghetti tossed in anchovy butter and topped with toasted breadcrumbs. A saltimbocca alla romana arrives as a tender veal fillet wrapped in prosciutto and fresh sage.
The project recently earned a listing in the 2026 Le Fooding guide, a recognition that highlights how well the founders balanced retail and service. Guests typically round out the meal with a panna cotta set in a simple glass yogurt pot, then scrape away the summer berry coulis with a small spoon. That attention to honest ingredients and relaxed pacing defines the cooking from Italy here. It remains a steady stop for those who prefer substance over spectacle.
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