Terza Luna

The story

Terza Luna Brussels: Award-Winning Italian Cooking Near Place Dumont

The kitchen and its foundations

Terza Luna in Brussels anchors its approach to modern Italian cooking in a quiet corner near Place Dumont. Antonio Mastrogiovanni opened this third venue in 2018, drawing on three decades of hospitality behind him. The menu prioritises fresh seasonal produce while keeping Italian cuisine rooted in regional tradition. Dishes like the low temperature duck breast with date cream or the classic veal scaloppine show how familiar techniques are handled with precision. A well stocked wine cellar features selections drawn from established partnerships across Italy.

Signature preparations

Starters often highlight raw or lightly cured seafood, such as the smoked beef carpaccio served with pecorino foam and black truffle. Pasta lines move through house made ravioli filled with buffalo mozzarella and peas, alongside spaghetti tossed with veracious clams. The lunch service offers a complete three course formula at a fixed price, making the daily offerings accessible without compromising on quality. Every plate relies on straightforward seasoning that lets the primary ingredients speak.

The dining rooms

Guests choose between three distinct salons, a rear terrace during warmer months, and a private banquet hall on the upper floor. The layout allows visitors to match their seating preference against either quiet intimacy or lively group dining. Design elements remain clean and uncluttered, creating a space that feels refined yet comfortably approachable. This steady execution aligns with the Gault&Millau guide, which recently awarded the kitchen a score of 12.5 for its consistent output.