Press room
Italian version

Le Sablon

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Gifted with a strong spirit of initiative, pastry chef Luca Scandaletti is certainly not one to sit idle. And so while managing his shop, long a popular meeting place at any time of day, he's working to further expand production with a second kitchen (also based in Arcella). The shop brings to mind the square in Brussels where Wittamer is based. A crucial stage in his career, it was here that, learning from Belgian maître chocolatiers, he had the opportunity to hone his techniques in the field of chocolate making, a great passion and art that still plays a key role in his pastries (divided into various sections with the same professionalism). Even the sweetest of teeth will be spoiled for choice when it comes to the generous range of pastries, biscuits, breakfast sweets, macarons, bicchierini, mousses, cakes and traditional Italian holiday specialties, when in season. And then there's their ice cream and their savory foods, for those looking for a snack or complete meal. Some suggestions: the veneziana with sourdough starter and Chantilly cream, the single-serving dessert with two chocolates (white and Francy 68%) and their two-flavored macaroons (like salted caramel and dark ganache). Their selections of artisanal products off the shelf and wines are also interesting.


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