FR IT EN NL

Open Tuesday to Sunday, evenings

Book ›

Napoli in the oven, Brussels at the table.

A long table sharing pizzas on a service night at Marianna

Antonio IL PIZZAIUOLO

NAPOLI BRUXELLES

48-hour dough, wood-fired oven, produce from Campania.

Io Sono Napoletano!

48-HOUR DOUGH

Born in Napoli, served in Brussels

WOOD-FIRED OVEN · PRODUCE FROM CAMPANIA

Io Sono Napoletano!

48-HOUR DOUGH

Born in Napoli, served in Brussels

WOOD-FIRED OVEN · PRODUCE FROM CAMPANIA

Order direct

EAT IN OR TAKE AWAY

ADDRESS

Rue de l'Aqueduc 7
Saint-Gilles

DIRECTIONS →

OPENING HOURS TUE – SUN

dinner 18:30–22:30

or just come as you are

TONIGHT

{{ v.n }} {{ v.p }} €

Antonio enfant qui lance une poignée de farine vers l'objectif

OUR STORY

Antonio, born in the flour

Born in Naples, in Brussels since 2017. Marianna is his sister’s name.

THE PLACE

Terrazzo, travertine and amber lamps

served in Brussels

From the hand-painted plates to the quarter-circles on the wallpaper, everything here tells of Campania.

Come see the place

@MARIANNAPIZZABAR

Born in Napoli

THE MENU

48-hour fermented dough, Neapolitan flours, San Marzano tomatoes.

{{ it.n }} {{ it.p }} €

Allergens and intolerances: tell us by phone or in person, we’ll gladly adapt.

Io Sono Napoletano!

The story behind the pizza

Born and raised in Naples, Antonio began his culinary journey in some of the city’s most respected pizzerias and bakeries. Guided by his passion, he moved to Brussels in 2017.

Since then he has refined his craft in several Brussels kitchens, developing a distinctive style and recipes of his own.

Today, with Marianna — named after his sister — he brings his roots to life: a celebration of Naples and Campania, their produce, their traditions and their creativity.

UNESCO HERITAGE

Since 2017, the art of the Neapolitan pizzaiuolo is inscribed on the Intangible Cultural Heritage of Humanity list. At Marianna, it is passed on with every batch.

served in Brussels