La Botte

The story

La Botte Genk: Seasonal Italian Cooking and Distinctive Wines

The Kitchen and Its Roots

La Botte in Genk specializes in authentic Italian cooking, drawing its culinary identity from the Sicilian Giacomazza family. Chef Peppe Giacomazza applies that heritage through a disciplined, seasonal approach that earned a 16.5 rating from Gault&Millau this year. His kitchen balances traditional techniques with precise modern execution, letting regional ingredients dictate the daily repertoire. This Italian kitchen avoids spectacle in favor of clear flavors built on toasted grains, pressed oils, and slow-reduced broths.

Signature Plates and Seasonal Focus

The tasting menu opens with Tajiri, a collaborative Wagyu project featuring steak tartare, twenty-five-year balsamic vinegar, and salt-cured anchovy. Pasta stations highlight the Risotto Pizza Margherita, which layers Sicilian datterino tomatoes, fresh basil, and buffalo mozzarella into a single bowl. Another staple, the raviolo aperto all’astice, combines European lobster and ricotta with charred citrus to cut through the richness. Each course follows the same rule of measured seasoning and visible provenance.

The Dining Room and Wine Program

Guests enter a contemporary space designed for comfort rather than ceremony, where the open layout encourages conversation across tables. This relaxed environment pairs directly with the cellar program led by Gaspare, who imports small-batch Italian wines through direct producer relationships. He guides visitors toward lesser-known appellations that match the meal’s pacing. The dining room maintains steady warmth throughout the evening, keeping the focus on shared plates and unhurried service.