Casa Due

The story

Casa Due: French-Italian Fusion in Uccle, Brussels

The founders and their philosophy

Casa Due in Uccle anchors its French-Italian fusion on the shared history of chefs Sebastien and Ciro. Sebastien spent ten years sharpening his technique after beginning as an apprentice at Bouchéry, while Ciro previously directed the kitchen at Pizza Bella for European institutions. Their joint menu treats seasonal produce with equal respect for both culinary traditions, pairing precise French methods with straightforward Italian ingredients. This approach recently earned them a twelve point rating from Gault&Millau, which noted how the refined plating matches the clean architecture of the room.

Seasonal plates and technical precision

The kitchen builds its dinner service around shifting harvests, letting Italian cooking guide the flavor profile. A recent plate featured orrechiette tossed with Sicilian sausage, roasted beetroot, and stracciatella, while a lamb course relied on bear garlic and sucrine to highlight the meat without heavy sauces. Tartare of sea bream arrives with herbed leche and pickled radish, and diners can request a vegetable-only progression through the four to six course menus. A curated cheese selection by Julien Hazard rounds out the savory offerings, leading into a dessert menu that shifts toward rhubarb crumble and vanilla mascarpone ice cream.

The dining room and evening rhythm

The original layout of the former Bouchéry building remains intact, allowing natural light to fill the main hall during lunch hours. Large windows open onto a private terrace where guests sit among planters when the weather permits. Thursday evenings transform the space into a cocktail bar with resident DJs spinning tracks between five thirty and seven thirty. Guests sip house-made negronis or watermelon apricot vodka cocktails alongside arancini filled with slow braised ragù and fresh basil burrata.