in Genk, Belgium
La Botte, located on Europalaan in Genk, is one of those restaurants that has become part of Belgium’s fine dining landscape. The story began in 1980 when Vincenzo Giacomazza left his native Sicily to build a new life in Limburg. What started as a family restaurant would grow into one of the country’s most respected gastronomic destinations, remaining true to its Sicilian roots while becoming firmly woven into the fabric of Belgian hospitality.
Today, the restaurant is led by the second generation of the Giacomazza family. Chef Giuseppe “Peppe” Giacomazza grew up in the business, spending weekends alongside his father before studying at the hotel school in Hasselt. Over the years, he gradually took over the culinary reins of La Botte and became one of the best-known chefs in Flanders. Through television appearances, cookbooks and countless public events, Peppe evolved into a household name, bringing his infectious enthusiasm and warm personality to audiences well beyond the walls of his restaurant.
Peppe Giacomazza is a name almost everyone in Flanders knows. He is the friendly chef many people first met through their television screens. La Botte, meanwhile, was the restaurant that everyone seemed to have visited at least once. Yet despite the admiration of guests, peers and critics, there was always one thing missing. Year after year, Peppe and La Botte seemed to narrowly miss out when the Michelin stars were awarded.
Until April 2025.
When La Botte finally received its first Michelin star during the annual ceremony, it felt as if a long-awaited chapter had finally reached its conclusion. As Peppe’s name was announced, a wave of relief seemed to pass through the room. Before he even reached the stage, he had already embraced Peter Goossens in a heartfelt hug. It was one of those moments that transcended recognition and became deeply personal. For many in the Belgian restaurant scene, this was not a surprise but rather the confirmation of what they had believed for years. What had long seemed written in the stars had finally become reality.
But La Botte is about much more than Peppe alone. At its heart, it remains a true family business.
When you enter the restaurant, you are greeted by familiar faces who have been welcoming guests for years. A few steps further, there is Gaspare Giacomazza, Peppe’s brother, waiting with a firm but incredibly warm handshake that instantly makes you feel at home. As host and sommelier, Gaspare is every bit as important to the experience as his brother. Together they have created an atmosphere that is difficult to replicate: professional yet relaxed, refined yet deeply personal.
The same warmth extends throughout the entire team. They are not simply there to serve tables. They are there to look after people. Throughout the evening, they speak passionately about the dishes and wines, but perhaps more importantly, they show a genuine interest in the guests themselves. There is an authenticity to the hospitality that cannot be trained or scripted. It feels natural because it comes from people who genuinely care.
My first visit, in August 2025, left me with somewhat mixed impressions of the dining room. The restaurant was packed, energetic and lively, almost carrying the atmosphere of a bustling Italian gathering. At times, it even felt reminiscent of a busy family-run pizzeria, full of noise and activity.
Returning now, the difference is remarkable.
The extensive renovation undertaken by the Giacomazza brothers has completely transformed the space. The restaurant feels more spacious and offers far greater flexibility, while the improved acoustics make an enormous difference to the overall experience. Carefully positioned curtains create more intimate corners and provide a sense of privacy without disconnecting guests from the restaurant’s vibrant atmosphere. It is a renovation that succeeds on every level, preserving the warmth and character of La Botte while elevating the comfort of the dining room considerably.
We opted for the gastronomic menu, complemented by an additional serving of Gambero Rosso. One of the evening’s most memorable surprises was the restaurant’s interpretation of a pizza in the form of a Risotto Pizza Margherita. A pizza in a Michelin-starred restaurant may sound unconventional, but this was very much a La Botte creation: playful, personal and entirely its own.
As the evening progressed, one thing became increasingly clear. A visit to La Botte is ultimately about hospitality. Yes, people come for the food and the accolades, but what stays with you afterwards is the feeling of being genuinely welcomed.
La Botte does not feel like a restaurant operating at arm’s length from its guests. Instead, it feels like an invitation into the living room of the Giacomazza family. The Michelin star may now hang proudly on the wall, but the soul of La Botte remains unchanged: warmth, generosity and the rare ability to make every guest feel like they belong.
Chef: Peppe Giacomazza
Date of visit: September 7th 2026
Website: https://labotte.be/
Michelin: 1 star
Gault & Millau: 16.5
