The story
At Coincoin in Woluwe-Saint-Pierre, Italian cooking follows a straightforward homemade philosophy. Stephan Debruyne left a music career to lead the pass alongside executive chef Matthieu Leonard. Thomas Loichot coordinates the brigade to maintain consistency across the daily service. This shift from entertainment to culinary craft gives the kitchen a grounded, focused rhythm.
This Italian kitchen builds meals around house-made dough and seasonal fillings. A signature caramelle arrives stuffed with ricotta, Parma ham, and toasted pecans finished with sage-infused butter. Sea bass fillets roast alongside crushed potatoes and crispy speck chips for lighter orders. Guests pair these plates with Marche reds and natural whites drawn from a carefully curated cellar.
The dining space stays intentionally compact to keep the atmosphere conversational. Tables fill quickly during weekday lunches and evening services, while the heated terrace handles aperitivos and desserts. Staff greet guests with straightforward hospitality rather than formal ceremony. The Gault & Millau recognition reflects this comfortable neighborhood approach where quality ingredients meet unpretentious surroundings.
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