Brussels, 22 October, (Brussels Morning Newspaper) – The Senzanome closure will bring an end to one of Brussels‘ best-known Italian fine-dining establishments, with chef Giovanni Bruno preparing to close the restaurant on 31 October and launch a more affordable trattoria in early November.
The decision follows mounting operating costs, falling customer numbers and financial difficulties. Bruno, 71, is moving away from the expensive fine-dining model that helped establish his reputation in the Belgian capital. His new restaurant, GIO, is expected to open nearby on Rue de la Régence.
Senzanome Closure Follows Rising Costs and Falling Demand
Senzanome, located at Place du Petit Sablon 1, has been a prominent destination for Italian gastronomy in Brussels for decades.
According to reporting by Brussels Morning, citing Belgian financial newspaper L’Echo, Bruno’s decision reflects increasingly difficult trading conditions rather than simply the restaurant’s loss of its Michelin star earlier this year.
The chef reportedly faced higher wages, energy bills, rent and ingredient costs, while fewer customers were willing to spend on premium restaurant experiences.
Annual wage costs approached €500,000 against turnover of approximately €1 million. The restaurant’s occupancy reportedly fell to around 50%, adding further pressure.
Renovation expenditure also substantially exceeded initial expectations.
Bruno told L’Echo that the business had lost €600,000 over two years, illustrating the financial difficulties behind the decision.
Giovanni Bruno Prepares New GIO Trattoria
Rather than leave the restaurant industry, Bruno plans to continue cooking through a new establishment called GIO.
The trattoria is expected to open in early November at Rue de la Régence 55, a short distance from Senzanome.
Its concept will focus on simpler, more accessible Italian cooking, departing from the elaborate tasting menus associated with the existing restaurant.
Bruno told L’Echo:
“I will no longer make haute cuisine, but my hands remain the same.”
The quotation is translated from the Dutch-language account published by BRUZZ.
Existing Senzanome employees have reportedly been offered the opportunity to join the new project, although the number expected to transfer has not been confirmed.
Michelin History and Brussels Fine-Dining Reputation
Senzanome’s history is closely connected to Bruno’s family and their Italian culinary traditions.
The restaurant’s official website describes the partnership between Giovanni and Nadia Bruno and traces its development from 1997.
Senzanome earned a Michelin star in 2004, an award it retained for more than two decades before losing the distinction in May 2026.
The restaurant has also received recognition from Gault&Millau, which lists it with a score of 16 out of 20.
Michelin’s restaurant guide highlights Bruno’s contemporary interpretation of Italian and Sicilian cooking, particularly his emphasis on ingredients, traditional flavours and refined techniques.
What the Closure Means for Brussels Restaurants
The decision illustrates the financial pressures that can confront established restaurants even when they have strong reputations.
For Brussels diners, the closure means losing a longstanding fine-dining address in the Sablon district.
For the restaurant’s employees, the planned transition offers a possible route to continued employment, subject to individual arrangements.
Bruno has also identified changing working habits as a factor affecting demand. Reduced business lunches, remote working and disruption linked to street improvements have reportedly contributed to fewer customers visiting the area.
The new trattoria represents an attempt to adapt to these conditions through a less expensive restaurant format rather than abandoning the local market altogether.
What Happens Next for Senzanome and GIO?
Bruno is expected to complete his final service at Senzanome on 31 October, with GIO scheduled to begin operating in early November.
However, the existing Senzanome website has continued to display reservation availability beyond the reported closing date, creating uncertainty for customers with later bookings.
Diners should therefore seek direct confirmation from the restaurant before making arrangements.
Further details about GIO’s full menu, prices, opening hours and reservation arrangements have not yet been independently confirmed.
For Bruno, the transition marks the end of a celebrated fine-dining chapter, but not the end of his career in Brussels gastronomy.
