Summary
This may be a surprise, but Belgium has some of the best restaurants in the world and falls just behind London and Paris for its count of Michelin stars. The Belgians know how to eat well, and as the country is divided into two parts, Flemish and French, the healthy rivalry between the two different cuisines is all good for the consumer in terms of choice and quality.
However, it’s not all about fine dining; in this small country, you’ll also discover some of the best comfort food in Europe. You’ll find your own favorite restaurants for the hearty staples of Belgian cooking. If you’re in Bruges, try De Vlaamsche Pot, which serves most of the classic Flemish dishes in gigantic portions.
Moreover, many of these dishes can also be found in northern France, which shares much in common with Belgium and Flanders.
Eel in Green Sauce
Anguilles au vert or Paling in ‘t groen might seem unusual at first. More a Belgian than a French invention, the eels originated from the river Scheldt in Antwerp. The firm flesh is cut and then cooked in fish stock or water. Then, herbs like sorrel, chervil, parsley, mint, and watercress are added, giving the dish its distinctive bright green color. This dish is available throughout the region, especially in restaurants in cities like Antwerp and Bruges. Additionally, venture out of Bruges into the flat Polder country to experience the delicacy at Siphon Restaurant in Damme.
In Brussels, savor a classic eel dish at La Roue d’Or, located just off the Grand Place.
Beef Stew
The well-known and hearty winter dish of carbonade Flamande or Vlaamse stoverij/stoofvlees was reportedly invented in Belgium. While the French claim that their equivalent, boeuf Bourguignon, is the original, this dish has its roots as a farmer’s meal from northern Europe, perfect for combating the cold. It consists of caramelized onions and slow-cooked beef, utilizing Belgian beer, particularly Oud Bruin, to enhance flavor. This beer’s secondary fermentation adds a slight sour taste that balances the sweetness of the onions. Traditional accompaniments include bread slathered in mustard, served alongside mashed potatoes or frites.
Consequently, nearly every Belgian restaurant features this dish, particularly in traditional brasseries. In Brussels, a great spot is Le Fin de Siècle at 9 rue des Chartreux, where the antique decor transports you back to the 19th century.
Fish Soup/Stew
Waterzooi is sometimes referred to as Gentse Waterzooi, reflecting its origins as the favorite dish of Holy Roman Emperor Charles V, who hailed from Ghent. It was historically prepared using fish caught in the rivers around Ghent; however, due to pollution, it is now often made with chicken or saltwater fish, complemented by vegetables, herbs, and cream. Ghent is renowned for restaurants serving this traditional dish.
In Brussels, you can indulge in this classic at the charming In ‘t Spinnekopke for an authentic experience.
Potted Meat
You can find potjesvlees in most food shops, which can be a great introduction before trying it at a restaurant. This terrine traditionally comprises chicken, veal, and rabbit. Its unique texture, with gelatinous clarity, can be off-putting to some, yet it is cherished by the Belgians. This delicacy has been made since the 14th century, originating in the Westhoek district of West Flanders, recognized by the EU for its special protection.
Mashed Potato and Leftovers
Most countries boast a variation of stoemp, a delicious dish made of mashed potatoes mixed with whatever vegetables are available: onions, carrots, Brussels sprouts, or cabbage. Usually served as a side, it pairs well with sausages or boudin blanc. It finds semblance in other cuisines; for instance, in England, it’s called bubble and squeak, while in Ireland, it’s colcannon, and in Sweden, they refer to it as pyttipanna.
Mussels and Fries
Belgium proudly claims to be the inventor of moules frites/mosselen-friet, distinguishing itself from France. Regardless of origin, this delightful dish is a must-try in Belgium, where the fries are considered superior globally. Steaming mussels are served in a large pot, and diners are encouraged to use empty shells to extract the succulent meat. Enjoy the broth with a spoon or simply savor the experience.
Total immersion is found at Chez Leon, located in the heart of Brussels, offering fantastic mussels and chips served by consistently cheerful staff.
Fries
Indeed, the Belgians are the masterminds behind frites. Renowned for their crisp exterior and fluffy interior, these fries are prepared by using the right potato variety and double-frying techniques. While available in almost every restaurant, the best fry experience can be found in friteries (small shops). In Brussels, visit Maison Antoine at 1 Place Jourdan for an authentic fry experience.
In Antwerp, indulge in fries from Michelin-starred Dutch chef Sergio Herman at Frites Atelier, where creative options like beef stew and various sauces await.
Grey Shrimp
These tiny, delicious crevettes grises, affectionately dubbed the ‘caviar of the North Sea’, are widely loved across Belgium. Historically, they were sourced by fishermen along the coast. You can find them in numerous restaurants, especially within seafood establishments in Sainte-Catherine, reflecting the traditional port town atmosphere.
For a chic experience, consider dining at Le Vismet, where grey shrimp is transformed into flavorful deep-fried croquettes. Port towns along the North Sea also offer these delicacies, often enjoyed as a starter or to accompany beverages.
Waffles
While you may believe all waffles are alike, there is a noticeable distinction between the gauffres produced in Belgium compared to those found elsewhere. Belgian waffles feature deeper pockets and a thicker texture. These waffles gained popularity after debuting at the Brussels World Fair Expo in 1958. They come in two primary varieties: the light and flaky Brussels waffle, which can feature various sweet or savory toppings, and the sweeter Liège waffle, which often provides a delightful breakfast experience.
For the ultimate waffle experience in Brussels, visit Maison Dandoy Tearoom at 31 rue du Beurre.
Shortcrust Biscuits
Speculoos, spiced shortcrust biscuits, are prevalent throughout Belgium. While you might first encounter them with coffee, these delightful treats differ greatly from those made by specialties, such as those at Maison Dandoy, which use high-quality butter and brown sugar, molded into intricate shapes.
