With France and its famed cuisine just next door, Belgian food can struggle to gain recognition. However, local chefs are redefining old classics and embracing foreign influences, allowing this small nation to shine with Michelin stars and innovative fare. Here are Belgium’s 10 best dishes and where to try them in Brussels.
Moules
As Belgium’s national dish, each pan of steaming mussels is served with a helping of chunky frites. Traditionally served mariniere-style, with cream, parsley, and a splash of white wine, there’s also a hearty version with beer marinade worth seeking out. Most seafood restaurants around St Catherine’s Square do excellent moules, but the wooden-panelled Bij den Boer has the added authenticity of serving them only in season between September and February. For a modern twist, Filipino-Belgian brasserie Humphrey (humphreyrestaurant.com) often offers innovative takes on the dish, such as umami smoked mussels.
Seafood platter
Belgians celebrate their North Sea coast with gusto, and one of the greatest indulgences in Brussels is a leisurely lunch in front of towering silver platters filled with oysters, sea snails, clams, and lobster nestled in glistening ice. Look out for the Belgian grey shrimp, as the effort of peeling the shells pays off with a sweet flavor that builds on the palate. To experience the full theatre of the seafood platter, head to Brasseries Georges (www.greatmomentsinbrussels.be) in the leafy Uccle neighborhood, where waiters in formal attire serve you wine on a sun-dappled terrace in generous XL glasses.
Carbonnade flamande
This ultimate comfort food is a Belgian specialty where chunks of tender beef simmer in dark beer and onions, transforming into a rich, sweet stew. For this and other meat-heavy Belgian signature dishes, visit Fin de Siècle, a charming establishment with a high ceiling, art nouveau touches, and long shared tables.
Congolese moambe
Reflecting the historical ties between Belgium and Congo, the Brussels dining scene features cuisine influenced by this relationship. You can sample food from West Africa at the understated chic restaurant Horloge du Sud, located on the fringes of the African Matonge quarter. Their moambe is a thick stew made from palm oil and palm butter, enriched with bold flavors of lemon and chili.
Lapin a la Kriek
This classic dish features lean rabbit meat served in a piquant sauce made from Kriek, a cherry beer derived from the sour lambic brew. Enjoy it in diplomatic style at Brasserie 1898 (brasserie1898.eresto.net) in the EU district, a favored spot for diplomats and politicians.
Frites
This topic often ignites debate over which country can claim the invention of the humble chip. However, where Belgium truly excels is in the wide variety of sauces available to accompany their frites. Visit Maison Antoine, a stall in the EU district, offering 29 sauces ranging from the classic Belgian mayonnaise to the intriguing ‘Bicky Hot’ sauce.
Boulets
Roughly the size of a tennis ball, Belgian boulets (meatballs) are traditionally made with a mixture of beef and pork, served in tomato sauce. For a unique twist, stop by the small chain Balls & Glory (ballsnglory.be), where you can choose from various meat and veggie options filled with everything from sun-dried tomatoes to truffles.
Croquettes
A popular starter on almost every Belgian menu, the best croquettes feature a crunchy layer of breadcrumbs, giving way to a moist center filled with cheese or seafood flavors. Try a delicious grey shrimp croquette at one of three city branches of La Mer du Nord (vishandelnoordzee.be), where seafood crates serve as tables, and where you can enjoy top-notch croquettes along with razor clams and fish soup.
Waffles
Brussels waffles come in two forms: the round Liege waffle, moist and doughy inside with a crisp, caramelized exterior, and the drier square Brussels waffle. Interestingly, most waffle trucks in Brussels focus on Liege waffles, with one of the finest located near the entrance to Bois de la Cambre, a large park in the city’s south.
Chicory gratin
Belgian classics often evoke a pleasing retro vibe, from vol-au-vents filled with creamy chicken and mushroom to chicory gratin, featuring Belgian endive wrapped in ham and baked with béchamel sauce. For authentic homemade dishes in a cozy setting, visit La Brocante in the Marloes district, where delicious traditional recipes are served under vintage beer signs.
