Cavalieri

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Cavalieri Mortsel: Italian Cooking Inside the Castle of Cantecroy

The Kitchen and Its Guide

Cavalieri Mortsel anchors its reputation on Riccardo Brando’s Italian cooking, which earned a Gault&Millau score of thirteen points in 2026. He runs an Italian kitchen that respects traditional techniques adapted for precision service. A four course Gastronomico Italiano menu traces this philosophy from light starters to substantial mains. Diners frequently encounter the crisp Chianina ravioli dressed in truffle butter before progressing to richer preparations.

Plates Built on Regional Ingredients

The menu shifts focus between coastal seafood and inland meat dishes to highlight seasonal availability. Langoustine carpaccio rests alongside a risotto base enriched with burrata cream. Lobster ragout clings to handmade tagliatelle while grilled sea bass arrives with a sharp vièrge sauce. Meat counters feature the ossobuco prepared Milanese style and a slow roasted lamb rack served alongside the Chianti region’s classic pairings.

Cellar and Glass Selections

The dining room sits within the historic grounds of the Castle of Cantecroy, providing a quiet backdrop for extended meals. Riccardo curates an extensive selection of vintages from Italy that prioritizes regional authenticity over global trends. Aglianico grapes from southern terroirs receive special attention alongside low alcohol options suited for business lunches. Dessert plates conclude the evening with either a structured tiramisù or a pistachio millefeuille paired with the sommelier’s final pour.