Mona Lisa, or the Art of Maturing

In Yvoir, Emanuele Indorato and Rosa La Mela have just reopened their restaurant after several weeks of renovation. The interior has been entirely redesigned, drawing inspiration from Mount Etna, for an Italian destination that continues to establish itself year after year.

Some restaurants are discovered before the world has truly discovered them. In the spring of 2023, the doors of Mona Lisa in Yvoir opened onto a restaurant that immediately made an impression: its soul spoke for itself. Three years later, the gamble has paid off, and then some.

The progress made by Mona Lisa is genuinely admirable. Awarded a Bib Gourmand by the Michelin Guide, named Italian Restaurant of the Year by Gault&Millau, and recognised among the world's leading Italian restaurants, it has steadily established itself as one of Belgium's most inspired Italian dining destinations. These accolades merely confirm what was apparent from the outset: remarkable, consistent growth, driven by the Sicilian roots of Rosa and Manu. Etna in the colours, Italy in the ingredients, Sicily in the heart.

And the story is far from over. Mona Lisa has now reopened, following much more than a simple lick of paint. The walls, plasterwork, tiles, wood, rugs, lighting, furniture, tables and chairs have all been reimagined, with contemporary lines softened by dark wood. A new service area has been created, the pantry and cellar have been redesigned, and the sanitary facilities have been completely renovated. Every detail has been drawn, selected and considered. The result is magnificent.

Above all, behind this transformation lies a story: that of Rosa and Manu, and their Sicily. The colours and materials evoke the landscapes around Mount Etna, the volcanic soil, the lava and the island's warm hues. It is a subtle evocation, a world away from any folkloric reconstruction, weaving Mona Lisa's roots into the very architecture of the restaurant. Surrounded by old stone and gentle lighting, the place exudes balance and the quiet confidence of a restaurant that has found its rhythm.

A return, for the pleasure of tasting

It was time to return and discover whether the transformation of the surroundings had been matched by a similar evolution on the plate. Under the guidance of Emanuele Indorato, born in Adrano, in the heart of Sicily, the cuisine continues to refine its own language: more precise, more clearly defined, more free. The chef does not seek to reproduce the great classics of Italian cuisine. Instead, he makes Italian and Sicilian ingredients his own, understands them, works with them and brings them into dialogue with his personal sensibility, while remaining faithful to the foundations of a tradition he holds dear: quality ingredients, controlled simplicity, generosity and sharing.

The menu we tasted that day gave us a clear sense of his approach. Our meal opened with a fresh Crudo di mare, in which hamachi and gambero gobbetto met the milky softness of almond milk. Next came Tonno alla Ghiotta: red tuna in a traditional Sicilian sauce, rich in depth and character. The Ravioli dei Nebrodi took us into the island's mountains. Filled with ham and mushrooms, the pasta wrapped around flavours of the forest and fine cured meats. A dish of wonderful character and balance.

The Astice Signature, grilled lobster lifted by spicy Calabrian ’nduja, was the dish that left the strongest impression: vibrant, generous and intensely indulgent. The Manzo Carima, sirloin served with baby carrots and a sucrine lettuce vinaigrette, offered a counterpoint that was both direct and delicate.

The meal ended with a dessert that sums up the restaurant beautifully: Radici di Sicilia, combining chocolate, fig sorbet and lemon caramel. A dessert rooted in the island, bringing together depth, fruit and bright acidity.

In the dining room, Rosa gives Mona Lisa its distinctive soul. Her warm welcome, natural gentleness and deeply Italian elegance turn every meal into a genuine moment to savour.

With this renovation, Mona Lisa opens a new chapter. The restaurant has been transformed in appearance, yet remains faithful to its DNA: generous Italian cooking, rooted in the Sicily of Rosa and Manu, and driven by their desire to share their vision of Italy. What stands out today is this constant sense of movement: the restaurant continues to grow, refine its identity and achieve greater precision, without ever losing the sincere generosity that has been its strength from the beginning.

LD · Eating · October 2026