Eating Around with Em

Licoli Antwerp

Licoli puts a creative spin on Neapolitan pizza, built around a 72-hour fermented sourdough dough and carefully selected Italian ingredients. The intimate counter setting lets you watch the team at work, adding to the experience from the moment you sit down.

Expect light, airy crusts, inventive flavour combinations and a menu that changes with the seasons while staying true to its Italian roots.

Price category: €€

Website Licoli

Em’s star rating

Licoli in Antwerp is a great spot if you love proper Neapolitan-style pizza. The dough is light, airy, and full of flavour thanks to their slow fermentation process, and you can really taste the difference in quality. The atmosphere is relaxed and modern, and the staff are friendly and welcoming. Absolutely loved it.

Fun fact

The name “Licoli” actually comes from Italian baking jargon — it’s short for liquido lievito madre, which means a liquid sourdough starter. That’s not just a fancy name: the chef behind the place, Luca Fabozzi, built the whole pizza concept around that slow-fermented dough, which takes around 72 hours to develop before it even becomes a pizza base.

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