Osso buco
Chef Benjamin Postel's historic speciality, a mainstay of traditional Italian cuisine prepared according to the classic Milanese recipe
What visitors voted
One vote so far
The average appears from the third vote left at the plaque: with fewer it would be one person's opinion writ large on a public page, and that would not be honest.
Dining · Knokke-Heist
Italian cuisine and artisan pizza in Knokke-Heist, with sea views over Rubensplein
Eccellenza Italianacertificata 2026–2027
Read on
The place
Il Rialto brings Italian passion to Rubensplein in Knokke-Heist, overlooking the sea. Chef Benjamin Postel, recognised as one of Belgium's best pizza chefs and awarded by Gault Millau, leads the kitchen with authentic traditional specialities: from osso buco to lobster ravioli with bisque, from spaghetti alle vongole to scaloppina milanese. The pizzas are signature creations, from the polpette to the tartufo, right through to the show-stopping 3 gondole with prawns, smoked salmon and seafood. The modern, air-conditioned setting offers views over the square and the sunset.
At the table
Il Rialto brings Italian cuisine to Rubensplein in Knokke-Heist, where the sea view accompanies the dining experience.
Why you can trust it
Il Rialto is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
In the kitchen
Services and features
Chef Benjamin Postel's historic speciality, a mainstay of traditional Italian cuisine prepared according to the classic Milanese recipe
Lobster ravioli with bisque sauce, one of the menu's standout dishes alongside the traditional ravioli with ricotta and spinach
The great classics of Italian tradition, interpreted with fresh ingredients and techniques that respect the original recipes
Unique creations from the wood-fired oven: the pizza polpette with Italian meatballs, the pizza del nonno (grandfather's pizza) with sweet and spicy salami, the pizza tartufo with potatoes and truffle cream
The chef's showpiece dish, with prawns, smoked salmon and seafood on artisan dough baked in the wood-fired oven
What visitors say
«Warm welcome, good recommendations, delicious food and genuine espresso — what more could you want?»
«Excellent, good pizza, dough a bit heavy but ingredients excellent»
«Heerlijk gegeten! De zaak is modern en geïnspireerd door Venetië. Overheerlijke pizza en pasta, ontzettend lekker en vers!»
«Excellent accueil, cadre très soigné, les classiques de la cuisine italienne et la quantité très généreuse! La carte des vins est très bien ajusté.»
Reviews appear in the language each guest wrote them in.
In the making · The work
Chef Benjamin Postel prepares artisan pizza according to Italian tradition, using the wood-fired oven to achieve its characteristic bake
The menu creatively incorporates fresh seasonal produce, with offerings that change according to what the territory provides
Chef Benjamin Postel's work is recognised in the Pizzaiolo dell'Anno competition and by the Gault Millau guide
Images
3 images · swipe
