CucinaMarangon

At this Venetian-inspired enclave in Turnhout, the culinary narrative is driven by the hand-laminated pasta and artisanal breads of cucinaMARANGON. The kitchen’s technical precision is evident in a signature vitello tonnato, where the traditional veal is elevated by the pungent depth of fermented garlic. A standout risotto arrives with a meticulously achieved mantecatura, balancing the salinity of crisped chorizo with the oceanic sweetness of pan-seared gambas. Seasonal transitions might introduce a pheasant risotto, showcasing a gamey richness that permeates the al dente grains. The aroma of toasted yeast and simmering ragù fills the intimate townhouse, while textures range from the silken give of house-made flan to the delicate snap of fresh focaccia. Each plate reflects a commitment to Northern Italian heritage, executed with a contemporary refinement that prioritizes ingredient purity.