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NONA PASTA St-Cat

Italian Pasta, Vegan Options

$$

Top tips

Ask about: uncertain ingredients

  • Arrive early, especially on weekends, since the place is popular and does not accept reservations.
  • Good to know: Be aware that on some visits the vegan option may be unavailable or very limited.
All 5 tipsShow fewer
  • Check the menu in advance as it changes monthly with typically 1 vegan pasta option.
  • Try the vegan spaghettone with spinach, pine nuts, and raisins when available.
  • Outdoor seating is available and wheelchair accessible seating is provided.

People mention

No standout dish yet. People mention pasta, pomodoro and puttanesca bianca.

All 7 dishes people mentionShow fewer

Also summer special vegan option, white ragú, roquette leave pesto and zucca a funghi.

Good for

Praised for friendly service and cozy atmosphere.

Good to know

  • Outdoor seating
  • Lunch, dinner, takeout, quick bites
  • Cards and mobile pay

About

NONA Pasta specializes in Italian pasta dishes with a focus on seasonal, fresh ingredients and a frequently changing menu. The restaurant is known for its al dente pastas such as casarecce and spaghettone with seasonal vegan ingredients including spinach and pine nuts. It has a lively, crowded atmosphere with closely arranged tables and outdoor seating but no reservations, making early arrival advisable.

Visit

Open the map

Rue Sainte-Catherine 7, 1000 Bruxelles, Belgium

Opening hours

Monday
12:00–22:00
Tuesday
12:00–22:00
Wednesday
12:00–22:00
Thursday
12:00–22:30
Friday
12:00–23:00
Saturday
12:00–23:00
Sunday
12:00–22:00

the food

4.0 out of 5. Spinach Rating

From recent reviews, out of 5.

Google Maps
4.1 1,721 reviews Read on Google Maps
HappyCow
3.0 7 reviews Read on HappyCow
How we rank

eating vegan

Poor vegan options

vegan options
Few · 2–3 dishes
menu
Clearly marked
staff
Friendly
protein
spinach, pine nuts

Good to know: Vegan options aren't always available.

Ask about: Staff aren't always sure about ingredients.

What the grades mean

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vegan food guide

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