OFFERING: Sourdough pizzas made with fresh ingredients like the Summer Vegan, White/Black, Gladiator, Spicy Salami or the classic Margherita; organic salads such as the Beetroot marinated with honey, lemon, pumpkin and mustard seeds, and starters to share, including the Mortadella platter. Open from Tuesday to Saturday, there’s a set-menu during the week, as well as a take away and delivery service. HIGHLIGHT: Little sister to two other pizzerias located in Brussels and Antwerp that, like here, specialise in lighter style pizza. Practitioners of zero-waste, there’s even a composter on the premises. INTERIOR: By Sandra Tarruella Interioristas, with a contemporary ambience and an open kitchen, designer lamps, whitewashed vaulted ceiling, ‘floured’ pine floor, mirrored walls, custom-made furniture made of solid oak, stone and natural fibres, and linen panels. There’s a terrace and space for groups. RECOMMENDED: The Bacon and cured cheese (24 months) pizza, with baked leeks and the surprising citric touch of lemon thyme. Their cocktails with homemade gin and vodka. PRICE: 25 Eur.