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Pizza Vino
“Matches your preference for quiet, immersive environments. This venue's atmosphere aligns with your saved favorites.”
L'ambiance
Pizza Vino is the kind of Neapolitan pizzeria that locals in Petite Suisse keep to themselves. Michele Tarana, a Veneto native, has been turning out seriously good pies since 2019, using a Valoriani wood-fired oven and dough that's been fermenting for 48 to 72 hours. The space is narrow and lively—black tiles, rough brick, and a constant flow of students and delivery drivers—but the pizza is what keeps you coming back. Skip the delivery trap and eat it fresh from the oven, ideally right near the fire.
Known For
- •48-72 hour fermented dough
- •Porchetta Funghi pizza
- •Mortadella 2.0 with pistachio
- •natural Italian wines
Best For
Location & Hours
Tu-Su 12:00-14:30,18:00-22:30
Avis (1)
Real Neapolitan Pizza in Ixelles
Pizza Vino is a no-nonsense Neapolitan pizzeria that delivers on its promise without any pretension. The dough is the star here—fermented for up to 72 hours, it comes out bubble-laden and perfectly charred from the Valoriani wood-fired oven. The menu rotates with creative specials like the Mortadella 2.0 (fior di latte, pistachio mortadella, ricotta mousse, lemon zest) and the standout Porchetta Funghi, which combines tender porchetta d’Ariccia with mushrooms and red onions. It’s the kind of place where you can order a simple Margherita and still be blown away by the quality.
The atmosphere is exactly what you’d expect from a neighborhood spot: narrow, bustling, and filled with the sounds of a busy kitchen and hungry customers. Michele and his team are friendly and clearly passionate about what they do. The wine list is modest but well-curated, featuring natural Italian options like an organic Dolcetto d’Alba or a biodynamic Pinot Grigio. It’s not the fanciest place in Ixelles, but it’s one of the most honest and delicious.
Lire en français
Pizza Vino est une pizzeria napolitaine sans chichis qui tient parfaitement ses promesses. La pâte est la star ici : fermentée jusqu’à 72 heures, elle sort du four à bois Valoriani avec des bulles parfaites et une cuisson au charbon subtile. Le menu tourne avec des créations comme la Mortadella 2.0 (fior di latte, mortadelle pistache, mousse de ricotta, zeste de citron) et la Porchetta Funghi, un incontournable avec de la porchetta d’Ariccia, des champignons et des oignons rouges. On peut commander une simple Margherita et être tout de même bluffé par la qualité.
L’ambiance est celle d’un quartier : étroite, animée, remplie du bruit de la cuisine et des clients affamés. Michele et son équipe sont sympathiques et visiblement passionnés par leur métier. La carte des vins est modeste mais bien pensée, avec des selections naturelles italiennes comme un Dolcetto d’Alba bio ou un Pinot Grigio biodynamique. Ce n’est pas l’endroit le plus chic d’Ixelles, mais c’est l’un des plus honnêtes et savoureux.