Sottopiano

The story

Sottopiano Liège: Fine Italian Cuisine in a Master House Basement with Gault&Millau 13 Rating

A Renaissance Rooted in Tradition

Aurelia Anzalone and Samuele Di Giovanni guided Sottopiano through a deliberate transformation, keeping the soul of the establishment while refreshing its surroundings. The kitchen anchors itself in fine Italian cooking, drawing on tradition while embracing a renewed perspective. Their approach treats change as a mindset that adds flavor to both life and the plate. Diners find this philosophy executed in the basement of a historic master house along Rue Louvrex, where the space feels like a chic and cozy boudoir designed for lingering over quality products.

Risotto and Recognition

The kitchen holds the title of best risotto in Liège, awarded by Restaurant Guru, a global platform serving thirty million users monthly. This recognition complements the restaurant's standing within the local dining scene, reflected by a solid 13 rating from Gault&Millau for the upcoming year. The team presents these dishes alongside prestigious wines, curating a selection that supports the rich textures of their Italian preparations. Guests can expect a menu centered on quality ingredients, reflecting the owners' commitment to cultivating roots while embracing change.

Underground Charm and Private Suites

The dining room sits in the basement of a master house, a location that gives Sottopiano a distinct character within Liège's urban fabric. The interior design evokes a chic and cozy boudoir, creating a backdrop where the focus remains on the food and the company. Three stylish apartments occupy the floors immediately above the restaurant, providing convenient lodging for diners who wish to prolong their visit. These accommodations maintain the establishment's aesthetic standards while ensuring guests remain steps away from the kitchen. The layout encourages a relaxed pace, allowing time to savor the full progression of the meal.