Reviews
What User doesn't like about Il Bacio:
Very good pizzas, also gluten free. Unfortunately the waiting time is really too long, we have eaten there several times and we had to wait at least an hour to eat every time, even if the restaurant was far from full. View all feedback. What User likes about Il Bacio:
Good pizza from a real wood oven. Every pizza is available in a true gluten-free version, which is made in a different kitchen. My pizza, the campagnola, was especially good. The interior is cosy, but a little cramped and slightly messy. If you're looking for good gluten-free pizza, this is your best option in the wide region. View all feedback.
Reviews from various websites
Authentic Neapolitan pizza, with good ingredients. really the taste of the original Italian products. service is pleasant and the waiters are gentle and funny.
Good pizza from a real wood oven. Every pizza is available in a true gluten-free version, which is made in a different kitchen. My pizza, the campagnola, was es...
read moreProbably the only good place to get a good nepolitan style pizza in Liege. Prices are a bit higher but the pizza is amazing
Very good pizzas, also gluten free. Unfortunately the waiting time is really too long, we have eaten there several times and we had to wait at least an hour to...
read moreNett!
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read moreWe arrived a little late and the boss took his vacation the next day, so he missed some ingredients. Despite this, we were very well received and the staff and...
read moreThe best pizza dough in the world. Pizzas are well garnished large and bellissima as enchanting landscapes. The staff is fun and very smiling. I often go back D...
read moreLittle pizzeria that's worth the detour! Pizzas are delicious. Very nice staff.
Always well received. Fresh and homemade food. For me the best and true pizzeria. I recommend!
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read moreBest gluten-free pizza I have ever eaten and super friendly staff! book them in advance!
Great experience, all gluten-free products are produced in a separate area. the personal has diplome in the GF cook and is very presorious in avoiding cross-con...
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