Quattro mani d'Italia Arriving in Yvoir is already stepping into a story. And the Mona Lisa, to write a new and beautiful page. Once inside, the setting is in harmony with the deep soul of the village: clean and clear, like a masterful large-format photograph. It's always reassuring to know you're in a den of good taste, no matter what form it may take. At the Mona Lisa, there's first the presence of this magnificent pizza oven, then the beautiful delicate contemporary furniture, walls clad in the warmth of wood, lights falling from the walls - as if to point out the diner or illuminate them with good ideas. The entirety of this atmosphere contributes to creating an intimate and soothing ambiance.

Yet, it remains that there is a truly good reason to come to the Mona Lisa and push its door: to eat very well. Signed by two young chefs, the plate aims to be both tender and generous, sharp and rich. True to its Italian spirit, it delights in a familial manner, enchants in a refined way too, elevating care and taste to absolute rules.

Emanuele Indorato and Filippo Scalisi, two children from Adrano, a town in the heart of Sicily. Emanuele and Filippo; two chefs, two missions, one at the stove, the other at the oven and fire. If Emanuele is the creator of these beautiful, meticulous plates, the mastermind around the beautiful product; Filippo is the man of fire, a baker by training, he's the one delivering these sublime pizzas by leading us out of the beaten (and mistreated) paths of ordinary and dull pizzas. Pizzas with an airy crust, adorned with beautiful products, different from the usual, chosen to make them Author pizzas, signature dishes. A courage that we loved. Mention for the Scarulé (Fior di latte Caseificio Oliva, frisée endive, datterino del Piennolo, anchovy fillet from Cetara, black olives Nocellara dell'Etna, capers from Pantelleria) and the Verdone (Cream of green peas Verdone, stracciata of Fior di latte Caseificio Oliva, Mazara shrimp, puffed quinoa).

If the pizza delights its tifosi, Emanuele's plates also soar very high. The young chef ensures with precision and passion to offer tasty flights, as with this Spirit of a Tonnato piglet, in tartare, tuna emulsion, parsley oil, this Red Mullet, Mediterranean stuffed, velouté of cavalo nero cabbage, sweet and sour vegetables, these Emiliani Tortellini, Wagyu, porcini broth like a shabu shabu, and this Belgian deer fillet, salsify, mashed potatoes, Chianti sauce and Champagne vinegar. And to conclude the Signature dessert, savoiardo biscuit, chocolate, burnt coffee ice cream, or the Fior di fragola, strawberries from Wépion, banana foam, homemade strawberry ice cream.

In this permanent four hands, one finds oneself like taken hostage for a journey to Italy, embarked on a beautiful trip into the boot, between pronounced tastes, between power and finesse, between indulgence and delicacy.

In the dining room, Rosa and Marinela, discreetly, come to color their chefs' gourmet eloquence with their sweetness and sing, in Italian, about the dishes and wines.

If Italy is a land of beautiful contrasts, the Mona Lisa is one of its loyal and magnificent ambassadors.

LD