Italian cooking. Organic Belgian Ingredients.
(it’s a nona life)
NONA is a family of 5 Italian restaurants in Brussels — three pizza, two pasta.
Our pizzas are authentic, Neapolitan, and wood-fired, and all of our pasta is made fresh in the NONA atelier.
Our restaurants use organic, local ingredients, and our menus change with the seasons.
NONA was founded on one simple principle: Do Good.
This means serving proper Italian food made with seasonal, organic ingredients, working with local Belgian farmers and small-scale Italian suppliers, and ensuring that our impact on the planet is as positive as It can be.
As we say, “It’s a NONA life!”
Christmas at nona
This festive Season, celebrate Christmas with NONA.
Whether you’re organising an office Christmas Party or a big meal between friends and family, our two menu options and finer wines package take care of food, drink, and decorations — leaving you to enjoy your evening!
Our Christmas offering can be pre-booked for the 25th of November until the 6th of January for groups of 4 or more at Pasta Bailli, Pizza Merode, and Pizza Flagey.
Where you’ll find us
-
-
-
-
-
Pasta Bailli
NAPoli
Our eternal inspiration and home to our two favourite foods
OUR MUSE
Naples. The birthplace of Neapolitan Pizza, A pasta capital of the world, Our inspiration, and Our muse.
We love this city — the people, the pace, the colours, the chaos. We love its food, its landscape, and its appreciation for simplicity.
Many of our signature dishes, from our ragu Genovese to our classic margherita pizza, pay tribute to this ancient metropolis. A place that never ceases to amaze us.
Naples and pasta
Everyone has heard of Neapolitan pizza. Less well-known, however, is Naples’ long history making pasta the iconic dish that it is today.
Introduced to the city in the Middle Ages, by the 13th century, Naples was making a name for itself as the perfect place for drying and preserving pasta.
Skip forward to the 18th and 19th centuries, and the pasta-makers of Naples were pioneering innovative bronze tools — similar to the ones we use in our Atelier today — that gave each piece a rough texture for sauces to cling to.
In Naples, pasta is more than just a meal. It’s a symbol that reflects centuries of history, innovation, and passion for great food.
