Luca: the second time's a charm

© Saskia Vanderstichele
| Luca (Ukkel)
Onze score

The food at Luca has greatly improved since our last visit.

The Vitello Tonnato (€15) was delicious. The tuna sauce was perfectly balanced, with lacto-fermented onions, a small amount of radish, capers, some flakes of parmesan for crunch, and a few peppery Japanese salad leaves.

We couldn’t resist using the olive bread to soak up every bit. The main course, taglioni with Norcia black truffle (€28), was exemplary. Served with Parmesan, olive oil, and butter, the black truffle from Umbria and the perfectly-cooked pasta made a heavenly combination.

The chef also added a hint of spice (Sansho? Sichuan?) to bring the dish to life.

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