Foodle

La Botte

Some restaurants serve exceptional food. Others pour extraordinary wines.

And then there are those rare places where everything comes together: gastronomy, heritage, wine culture, and a level of hospitality that has become increasingly rare.

La Botte is one of those places.

What Chef Pepe and his brother Gaspare have accomplished as the second generation behind this iconic restaurant is remarkable. They have not only preserved their parents’ legacy but elevated it. The cuisine is refined and deeply rooted in Italian tradition, translating the soul of Italy into a truly gastronomic experience without ever losing its authenticity.

Yet what makes La Botte truly unforgettable is not the food or the wine.

From the moment you arrive, you are not treated as a guest but as family. Every detail, every interaction, every gesture reflects a genuine desire to make people happy. It is one of the finest examples of hospitality in Belgium and a benchmark for how hospitality should be experienced and celebrated.

The first photograph accompanying this post captures that philosophy perfectly.

While many restaurants would choose to begin an evening with a prestigious Champagne, La Botte opens with something even more meaningful: a story.

A glass of Ca’ del Bosco Annamaria Clementi R.S. 1980.

A legendary Franciacorta from the 1980 harvest, aged for more than four decades before its release. A wine that can stand proudly alongside the greatest sparkling wines in the world.

What makes it even more special is the symbolism behind it as a promise to their father they would remain loyal to the producers and houses that helped shape the story of La Botte.

The wine cellar is phenomenal, filled with rare and iconic bottles that are increasingly difficult to find. The pairings are thoughtful, exciting, and unforgettable, judge for yourself :)

But honestly, words can only go so far, La Botte delivers something far greater than a meal.

Thank you, Pepe, Gaspare and the entire team for reminding us that true gastronomy is ultimately about making people feel at home. Less

Lunchmaxxing at @therivercafelondon 🇬🇧👏🏽☀️
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Always a good time here, especially when the sun is out and flooding the dining room with light. The menu evolves daily with the seasons, but there were a few standout dishes on this visit.

The wood-fired courgette pizzetta was beautifully executed. Ultra-thin, crisp and topped with young pecorino fresco and Roman zucchini. Fresh, salty and completely addictive. The wood oven langoustines with garlic and parsley were delicate and sweet, but it was the new-season Italian asparagus with Parmesan fonduta that stole the show. Tender, earthy and perfectly matched with that rich cheese sauce.

For primi, there wasn’t a weak dish on the table. The mezze maniche with zucchini and mint was excellent, as was the fettuccine with spring peas and guanciale. The salty, peppery richness of the cured pork worked brilliantly with the sweetness of the peas. The clam risotto was another highlight and one I’ll definitely be attempting at home.

For secondi, the veal cutlet with sage and capers was my favourite. A deeply flavourful crust, incredibly tender veal and just enough sage coming through to lift the whole dish.

Dessert is always excellent here. Chocolate Nemesis and lemon tart remain the classics, but the rotating seasonal gelati are equally worth ordering. One of my favourite places to spend a summer afternoon in London 🦅 Less

Tempura Asanuma in Nihonbashi, Tokyo.

Known for the chef's signature batter style, made by whisking freezer-stored flour, eggs, and iced water aggressively to create a foamy peak. The resulting foam is used exclusively to coat the seasonal seafood and vegetables. This leads to what I would describe as a "puffy" coating that has substantial impact but never once feels heavy or oily. Seamlessly integrated to each ingredient, the coating acts as part of a whole rather than feeling like an afterthought.
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While there is the usual range of seafood here, what impressed me the most were the seasonal vegetables. Simply biting into the asparagus is an unforgettable experience, as the ingredient reveals itself in all its freshness and crispiness under the coating. Almost as if the asparagus were grown inside the batter all along. The young corn, eggplant, and the zucchini flower all similarly impress.
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Then the scallop comes. Wrapped in nori, it is unbelievably tender under its coating, as if it were slow cooked at a low temperature. Another bite to leave an indelible mark upon the innocent palates experiencing Asanuma's craft for the first time.
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With an unassuming attitude and ambience, Tempura Asanuma showcases the peak of tempura cooking in silent confidence. Not an everyday meal, but a demonstration of unrivalled craftsmanship. Less

Discoveries @haricotmaastricht ✨

- Seabass, jalapeño, kefir lime, lettuce -
- Beef, oyster, brown butter, seaweed -
- Pork cheek, beetroot, shrimp, tarragon -
- Langoustine, zucchini, fenugreek, xo -

Lovely Experience by @mathijsvdboon 🙏

Hospitality by @jacquesvdbosch & @shivabrugge 🥂 Less

Signature menu @restaurant_atelier ✨

- Langoustine, joselito, escabeche, laurel -
- Asparagus, sweetbread, miso, marigold -
- Duck, beetroot, cherry, fig leaf, almond -
- Steenberg cheese, foie gras ice cream, plums -
- Strawberry, greek yogurt, pink pepper, huacatay -

Lovely experience by @hanskinkartz & @yarnodrummen 🙏 Less

I visited "Ten Zushi Kyomachi" located just a 5-minute walk from Kokura Station.The second-generation chef, Isao Amano, has inherited the techniques of the previous generation.This restaurant is one of Japan's finest, establishing a unique "Kyushu-style" that sets it apart from traditional Edomae sushi.♦︎ A focus on sushi without alcohol ── The interior features a minimalist space with only five counter seats.In line with the philosophy of purely enjoying the taste of sushi, no appetizers or alcohol are served.The course consists solely of tea and sushi.From the very first piece, the menu showcases a unique rhythm, starting with medium fatty tuna.♦︎ Menu items I enjoyed ── - Medium Fatty Tuna - Fatty Tuna - Red Squid - Shrimp - Marinated Mackerel - Simmered Scallop - Fugu (Pufferfish) - Swordfish - Marinated Fish - Kiss Fish - Sea Snail - Isaki (Snapper) - Shrimp Heads - Sea Bream - Simmered Eel - Toro Sea Grapes - Tamagoyaki (Japanese Omelette) - Melon ♦︎ Gentle service and overall impressions ── The standout feature is the unique seasoning that skillfully uses kabosu (a type of citrus) from Oita and salt instead of soy sauce.The finishing touch of citrus dramatically enhances the sweetness, based on meticulous calculations to elevate the umami of the ingredients.Although there is no alcohol, the chef's gentle demeanor and thoughtful attention create a welcoming atmosphere.The restaurant offers a pleasant experience filled with tension yet comfort.With each piece being a perfected specialty, the satisfaction level for the price is extremely high.This establishment has built a unique culture and attracts people from around the world solely based on its skill.I will definitely return. Less