The neighborhood staples at 52 Chaussée de Vleurgat merge into a single, vibrant culinary chapter defined by contemporary plates, sourdough pain’zas, and creative flair.
The culinary landscape of Ixelles has officially entered a new, unified chapter. Since May 2026, the two distinct identities of Ciccio and Matto—which previously coexisted under a single roof—have officially merged to become Cicciomatto.
Spearheaded by director Mario Olimpio, this sleek fusion aims to strike a sophisticated balance in the Brussels food scene. Cicciomatto consciously avoids the predictable tropes of a casual neighborhood trattoria, yet steers clear of the stiff, formal atmosphere of traditional fine dining. Instead, it carves out an enticing middle ground: an elegant, generous, and deeply personal approach to modern Italian gastronomy, served in a timeless and lively interior.
Two Spirits, One Menu
For a long time, 52 Chaussée de Vleurgat offered food lovers two entirely different windows into Italian cuisine.
On one side sat Ciccio, celebrated for its signature pain’zas—an artisanal take on the Roman pinsa crafted from meticulously sourced local flours and natural wild sourdough. On the other side was Matto, a more refined, guide-recognized concept focused on elevated execution. While operating as two separate worlds, both spaces shared an uncompromised devotion to Italian ingredients.
By merging into Cicciomatto, the establishment brings these two distinct energies together under a singular, cohesive culinary direction. The strengths of both concepts are preserved, blending raw street-food craftsmanship with refined culinary technique.
A Playful Take on Contemporary Plates
In the kitchen, Chef Giorgio Spatafora looks far beyond standard Italian cliches. The newly debuted menu leans heavily into dishes with bold character, unexpected flavour pairings, and creative wordplay.
Designed for a shared, social dining experience, the menu features high-impact starters (dubbed “bangers”), signature sourdough pain’zas, and comforting warm plates. For the ultimate culinary journey, the restaurant offers an exceptionally priced four-course “Carte Blanche” sharing menu for €35.
Menu Highlights Include:
- Boreaking Bad: Delicate pastry filled with escarole, leccino olives, roasted pine nuts, and capers.
- Marilyn Manzoe: A vibrant beef tenderloin carpaccio accented with pickled beetroot.
- Goat To Be True: Hand-rolled, artisanal ravioli stuffed with rich goat cheese.
- Fennelope Cruise: Steamed coalfish paired beautifully with fennel braised in vermouth.
The creative energy flows right through to the signature sourdough pain’zas, featuring bold creations like the Empire State of Rome (guanciale, fior di latte, and fresh artichoke) and the Champignons League (roasted oyster and shiitake mushrooms, miso mayo, smoked provola, and fresh shiso). The experience is rounded out by an inventive cocktail list with sharp Italian accents and a highly curated selection of natural and regional Italian wines.
The Ultimate Neighborhood Sanctuary
The overarching goal of Cicciomatto is to strip the intimidation out of high-end dining. Chef Spatafora has created a space where elite cooking meets an effortless, high-energy atmosphere.
To mark this new chapter, the town-house interior received a stylish, subtle refresh rather than a radical makeover, ensuring the space retains its welcoming neighborhood soul. It stands as a spirited, creative addition to Ixelles—offering a freer, fresher, and entirely modern way to experience the heart of Italy right here in Brussels.
CICCIO&MATTO ESSENTIALS
- Location: 52 Chaussée de Vleurgat, 1050 Ixelles, Brussels
- Concept: Contemporary Italian Bistronomy & Sourdough Pain’zas
- Highlight: 4-Course “Carte Blanche” Sharing Menu (€35)
- Reservations: Secure your table on their website here
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Want a different Italian in Ixelles, check out Cŏcīna!
