The story
La Cantinetta brings Italian cooking to Liège through a family legacy rooted in the south of Italy. Francesca Esposito and Michel Giannuzzi launched the spot in February 1998, inspired by a trip to Tuscany and a desire to share the warmth of an Italian table. Their heritage spans Sicily and Puglia, passed down from grandparents who came to work in Belgian coal mines. The name honors a fine-food shop in Siena, setting the tone for a place that began as a single-room shop with a counter and two tables, plus a small grocery corner where early visitors could buy homemade preparations to take home.
Mathias now leads the kitchen, drawing weekly inspiration from markets and travels while honoring his parents' passion for home-style cooking. Critics highlight his skill in refining Italian ingredients with subtle creativity, leading to plates like a lemon and mint risotto trio or cavatelli tossed in rocket pesto. He also delivers precise standards with spaghetti carbonara and a puntarelle tart filled with borlotti bean cream, reflecting the family's commitment to authentic casalinga flavors. Thomas manages the front of house, ensuring the service matches the relaxed energy of the food while the menus rotate monthly to feature seasonal produce and local suppliers.
The dining space feels more like a genuine canteen than a staged interior, offering a comfortable atmosphere where guests can linger over generous meals. Friends gather around shared tables in the courtyard extension, which was added to accommodate the growing demand for the weekly lunch specials that introduced the trattoria concept in 2000. This dedication to hospitality earned a 13.5 rating from Gault&Millau, praising the never-failing generosity and the natural talent behind the pass. The establishment also holds a Michelin Bib Gourmand, recognizing consistent quality across its Friday and Saturday evening menus structured in four or five courses.
Recognition
Ambience
Details
History
good quality, good value cooking
In 2010, after running their tiny trattoria since 1998, Michel and Francesca Giannuzzi passed the baton to their sons Thomas (in the dining room) and Mathias (in the kitchen). Against a backdrop of family photos hung on the walls, Italian classics with a twist parade out: to start, raw mackerel with a tangy touch (purslane salsa verde, burnt grapefruit and pickled onions) or cacio e pepe croquettas a la ricotta, pecorino breadcrumbs, black pepper and activated charcoal; followed by homemade paccheri with asparagus and guanciale carbonara, plus a white asparagus salad – to die for!; and orange polenta cake with some refreshing Madagascan pepper and goat’s milk ricotta ice cream. // Marie Martin
Location
Facebook
Instagram