Restaurant Ugo

A transalpine nugget.
Three letters adorn a discreet façade by the side of the road, not far from La Louvière, close to an abandoned station. And behind this façade is one of the tastiest experiences we’ve had in recent weeks.
Ugo is barely thirty years old. He has transformed the family pizzeria to create his own place – and how!
He gives a personal touch to a cuisine that is daring and novel, cooking that meanders through the all regions of Ugo’s beloved Italia. The line of conduct is set by the authenticity of each region, of each and every product. Ugo is a modern guy and he applies the latest techniques but correctly, mastering each of these new methods of “food presentation” while always avoiding the superfluous. We found that his dishes had a magnificent balance in the creativity, perfect coherence in the combinations and a touching generosity. Ugo Meli offers new possibilities, inviting and encouraging us with each morsel – and every time it’s a bulls eye.
This young man has a sparkle in his eyes and gold at his fingertips. Keep an eye on him or you’ll be making a big (gastronomic) mistake.