Pasta ai frutti di mare
The fresh pasta is paired with a seafood dressing that Italian and Flemish diners alike rank among the city's finest.
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 · Gand
Contemporary Italian cuisine and handmade fresh pasta in the historic heart of Gent
Eccellenza Italianacertificata 2026–2027ID 27063
Read on
The place
LEONI CUCINA CONTEMPORANEA brings to the heart of Gent's historic centre an Italian culinary tradition reimagined with contemporary technique. Chef Edu Oricchio, trained at the Italian Chef Academy in Rome and with experience at the Michelin-starred restaurant AROMA under Giuseppe Di Iorio, builds his cooking on fresh pasta made by hand every day. The restaurant honours the memory of Leonì, the chef's grandmother, and carries forward the legacy of the legendary Bari restaurant of Angelo Di Benedetto.
At the table
LEONI CUCINA CONTEMPORANEA carries the name of Chef Edu Oricchio's grandmother, the woman who passed on to him a passion for cooking and respect for every ingredient.
Why you can trust it
LEONI CUCINA CONTEMPORANEA 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
The fresh pasta is paired with a seafood dressing that Italian and Flemish diners alike rank among the city's finest.
The handmade dough wraps a filling enriched with saffron, finished with the crunch of walnuts and the aroma of sage.
Layers of fresh pasta are enriched with the fragrance of rosemary and the depth of black truffle.
The starter offers the creaminess of burrata served on slate, honouring the simplicity of Italian tradition.
Seared tuna in a sesame crust is served with fresh rocket, balancing savour and delicacy.
The dessert balances the sweetness of cheesecake with the tartness of the coulis, closing the meal in harmony.
The figures
What visitors say
«Bel locale, ottimo cibo, servizio eccellente e buon rapporto qualità prezzo.»
«Eten was top, zeker de pasta's! 1 van de beste zeevruchten pasta's die we ooit gegeten hebben.»
«Topscore voor dit fantastische restaurant. Alles klopt. We voelden ons meteen welkom.»
«Wat een fijne ontdekking. Instant vakantie gevoel. Superlekker eten.»
Reviews appear in the language each guest wrote them in.
In the making · The method
The pasta is handmade every day in the restaurant's own workshop, following traditional Italian techniques learned at the Italian Chef Academy in Rome.
The menu follows the rhythm of the seasons, with ingredients selected according to their availability and quality throughout the year, in keeping with the philosophy of Italian cooking.
The wine list offers a refined selection of rare and prestigious labels, chosen with care to pair perfectly with every dish and elevate the experience at the table.
Images
14 images · swipe
