Pasta
Fusilloni di Pepe
pancetta, buffalo mozzarella, San Marzano
Italian kitchen in Woluwe-Saint-Pierre
An Italian brasserie, and a patron named Pepe.
The house
Simple, refined Italian cooking: pasta, meat, the fresh fish of the day, and pinsa — the lighter Roman dough, left to rise for a long time.
The menu leans south: Pepe is from Campania, and you can taste it all the way down to the wine list.
A taste of the menu
So, where do we start?
Three ideas. The menu has plenty more.
Antipasti
Carpaccio de boeuf
thinly sliced, rocket and shavings
Dolce
Tiramisù
the one you don’t share
The rest reads at the table. Antipasti that stand in for a starter, pasta that doesn’t wait, a fish that changes with the market — and wines from the same south as the kitchen.
Aperitivo & wine
First the aperitivo. Then the wine.
In Italy the aperitivo isn’t a drink, it’s the hour you stop: spritz, Crodino, the house cocktail — at the counter or on the terrace, with something to pick at. Not quite a drink before dinner, not dinner yet: just the moment the day changes pace. It is the name of the place, after all.
Then the wine follows the kitchen. Greco di Tufo and Falanghina for the whites, organic Nero d’Avola and Taurasi for the reds: southern Italy, the same south as Pepe’s. By the glass, the quarter, the half litre or the bottle — depending on the hour, and on how many of you there are.
And a wine of the month, which changes. Ask for it — it’s often the best advice in the house.
Find us
Rue Félix Poels 7/9, 1150 Woluwe-Saint-Pierre
- Dining room & terrace
- Wi-Fi
- Cash · Visa · Mastercard · Bancontact