Da Mimmo
Woluwe-Saint-Lambert, Belgium
⭐1 Star
The Experience
From Michelin Guide
Da Mimmo is the epitome of Italian-style sophistication. As soon as you venture over the threshold of this elegant restaurant and meet the charismatic maître d', you know you are in good hands! Chef Louis Verstrepen and his team showcase beautifully presented dishes that embody a creative approach to Italian culinary tradition. His cooking is highly technical and precise. He is not afraid to throw bold flavours together, and his use of diverse textures adds a sense of playfulness. For example, he cooks guinea fowl to perfection so that it is succulent with crispy skin. Then he combines it with maize in various guises, polenta with truffle, a wonderful croquette stuffed with the guinea fowl's giblets and an exquisite poultry sauce. The sommelier's carefully chosen wines perfectly complement the chef's unique take on Mediterranean cuisine. Da Mimmo never fails to surprise and delight.
Unique Things
From Visitor Experiences
- Innovative Use of Textures: Chef Louis Verstrepen combines bold flavors with diverse textures, adding a playful element to his dishes, such as pairing guinea fowl with maize in various forms and polenta with truffle.
- Intimate Dining Experience: Despite its modest size, Da Mimmo offers an intimate and comfortable dining experience with a carefully arranged setting that focuses on the culinary journey.
- Chef's Diverse Background: Chef Louis Verstrepen, though Belgian, has a background that includes working with renowned chefs like Anne-Sophie Pic and Joël Robuchon, influencing his approach to Mediterranean cuisine.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Da Mimmo in Woluwe-Saint-Lambert are:
Guinea fowl: Cooked to perfection with succulent meat and crispy skin, it is a centerpiece in a signature dish combined with maize in various forms, including a croquette stuffed with the bird's giblets and served with an exquisite poultry sauce. This ingredient showcases the chef's technical precision and creativity.
Maize (corn): Used in multiple guises alongside guinea fowl, including polenta with truffle and croquettes, maize adds texture and depth, reflecting a playful yet refined approach to traditional Italian ingredients.
Truffle: Incorporated notably in the polenta served with guinea fowl, truffle elevates the dish with its distinctive aroma and luxury connotation, aligning with the restaurant's sophisticated Italian style.
Pecorino cheese: Featured in the cacio e pepe small bites, Pecorino provides a sharp, balanced flavor essential to this refined take on Roman cuisine, highlighting the chef’s dedication to authentic Italian flavors with a modern twist.
Black pepper: Paired with Pecorino in the cacio e pepe bites, it adds the characteristic spice and sharpness that define this classic Roman dish, demonstrating the chef’s skill in balancing bold flavors.
These ingredients are significant as they represent a blend of traditional Italian culinary elements with innovative techniques and presentations, embodying Chef Louis Verstrepen’s creative and precise approach to Mediterranean cuisine at Da Mimmo.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- 7-course menu: €180
Signature Dishes
- Guinea fowl with maize and truffle polenta: €45
- Blue Lobster: €95