Tutto Tiramisu turns one dessert into a complete concept
The tiramisu with a twist
Okay, the stress of choosing isn't entirely gone. However, they always start from the same base: the tiramisu classico. This is deliberately made without alcohol and without raw eggs. With this, Tutto Tiramisu not only taps into the NoLo trend, where alcohol-free and low-alcohol alternatives are gaining ground, but it also makes the dessert accessible to a wider audience, such as pregnant women, children, and people who do not drink alcohol. The classico is completely revamped into surprising yet familiar flavor profiles. If you are a fan of sweet and crunchy, then the Bueno and Biscoff are the variants for you. Prefer something fruitier? Then pineapple and strawberry are the logical choices. Returning regularly is key, though. The selection rotates according to the seasons, and the pumpkin spice is already waiting impatiently.
From one-product concept to food hatch
Not only are the flavors original, but so is the idea behind Tutto Tiramisu. Across national borders, more and more specialized food concepts are emerging that place a single product entirely at the center. We find similar tiramisu cafés such as Marrone in Soho, London, and Pinto in Melbourne. Simon Vercammen, known for the Antwerp clothing label Strøm, spotted the trend and, together with Joris Hoefkens and Benthe Vande Woestijne of restaurant Essenz, brought it to Antwerp. There, the classic dessert no longer occupies a modest place at the bottom of the dessert menu but becomes the entire concept. Moreover, the formula is deliberately kept compact, as Tutto Tiramisu sells from a street window, a so-called food hatch. These are two developments that are increasingly converging in contemporary hospitality: one clearly defined product and a compact way to serve it directly to the customer.
Location: Teniersplaats, at the beginning of the Meir in Antwerp.
