In the heart of Antwerp, this trattoria champions the rigorous simplicity of Italian pasta craft. The signature spaghetti cacio e pepe is a masterclass in emulsion, where sharp Pecorino Romano and toasted black pepper are whipped into a creamy, obsidian-flecked lacquer that clings to al dente strands. Aromas of pungent cheese and warm spice precede every bite. For a more decadent texture, the pappardelle al pistacchio features wide ribbons tossed in a vibrant, emerald-hued pesto, finished with the cool, milky silkiness of fresh stracciatella and a crunch of toasted nuts. The kitchen also excels in wood-fired precision; the Pizza Bufalina showcases a charred, leopard-spotted crust that remains light and airy, topped with creamy mozzarella di bufala DOP and fragrant basil. Each dish reflects a commitment to ingredient purity, from the saline depth of spaghetti alle vongole sautéed in white wine to the rich, slow-simmered tomato sugo that anchors their burrata-topped classics.