Il Fornello
Genk, Belgium
The read// why locals go
Il Fornello started in a basement in Oud-Winterslag in 2003 and moved across the street six years later, once there were more guests than room. It is still the Muto-Amatobene family's restaurant: a pizzaiolo who carries his craft from Calabria and learned it in Italy, a chef with roots in Abruzzo, and an open kitchen that lets you watch both of them work. Pizza and pasta are made in-house, with much of the pantry brought in from Italy. Sixty-five seats inside and a terrace roughly as large mean it never feels like a queue-and-go operation, and there is only ever this one address — no second Fornello anywhere.
Good to know
Opening hours
Fr-Su from 17:30
Koerweg 28, 3600 — Genk
The read// why locals go
Il Fornello started in a basement in Oud-Winterslag in 2003 and moved across the street six years later, once there were more guests than room. It is still the Muto-Amatobene family's restaurant: a pizzaiolo who carries his craft from Calabria and learned it in Italy, a chef with roots in Abruzzo, and an open kitchen that lets you watch both of them work. Pizza and pasta are made in-house, with much of the pantry brought in from Italy. Sixty-five seats inside and a terrace roughly as large mean it never feels like a queue-and-go operation, and there is only ever this one address — no second Fornello anywhere.