Food in Belgium

Belgium may be small in size, but it's a giant when it comes to its culinary offerings. Known for its rich and indulgent foods, this European gem is a haven for food lovers. From the bustling streets of Brussels to the quaint charm of Bruges, Belgium presents a palate-pleasing array of flavors that extend far beyond its world-famous chocolates and waffles. Discover the must-try dishes and the unique food culture of Belgium that will ensure every meal is a memorable part of your visit.

Belgian Dishes

Moules-Frites (Mussels with Fries)

Considered by many to be the national dish of Belgium, moules-frites consists of fresh mussels cooked in a broth of white wine, shallots, parsley, and butter, often accompanied by other herbs and aromatic vegetables. This savory seafood dish is typically served with a generous portion of crispy, golden fries on the side, which Belgians often dip in mayonnaise.

Carbonnade Flamande (Flemish Beef Stew)

A hearty stew known as carbonnade flamande is a staple in Belgian cuisine. This slow-cooked dish features tender chunks of beef simmered in a rich beer sauce, often with a touch of mustard and brown sugar to balance the flavors. Onions and a variety of herbs are also added to enhance the taste. It's commonly served with bread or fries.

Waterzooi

Originally from Ghent, waterzooi is a creamy soup or stew that can be made with either fish or chicken. The broth is enriched with egg yolks and cream, and it typically contains carrots, leeks, potatoes, and other vegetables. It is a comforting dish that reflects the country's love for rich, warming meals.

Stoofvlees (Flemish Stew)

Similar to carbonnade flamande, stoofvlees is another beloved Belgian beef stew, but with a slightly different preparation. The beef is marinated and cooked in Belgian beer, and the sauce is often thickened with bread smeared with mustard. The dish is sweetened with a bit of molasses or brown sugar and is commonly served with fries or mashed potatoes.

Chicon au gratin (Endive with Ham)

Chicon au gratin features tender endives wrapped in slices of ham, smothered in a rich béchamel sauce, and topped with grated cheese. The dish is then baked until bubbly and golden. This comfort food is a classic example of the simple yet flavorful Belgian cuisine.

Boudin Blanc/Noir (White/Black Sausage)

Boudin, which comes in both white and black varieties, is a type of sausage widely consumed in Belgium. Boudin blanc is made from pork meat without the blood, while boudin noir includes it, giving the sausage a darker color. Both are seasoned with a blend of spices and herbs and can be found in many traditional Belgian dishes.

Paling in 't Groen (Eel in Green Sauce)

Paling in 't Groen, or "eel in green sauce," is a specialty from the Scheldt region. Freshwater eels are simmered in a herbaceous green sauce made with a variety of fresh herbs, such as parsley, chervil, and watercress. This creates a unique and flavorful dish that is both aromatic and satisfying.

Filet Américain

Filet Américain is Belgium's answer to steak tartare. It's made with finely minced raw beef, seasoned with capers, onions, and a blend of herbs and spices. The meat is often spread on bread or served with fries. It's a dish for the adventurous eater and a true taste of Belgian culinary audacity.

Belgian Desserts

Belgian Waffles

Belgian waffles are known worldwide, and there are two main types: the Brussels waffle, which is light and crispy with large pockets, and the Liège waffle, which is denser, sweeter, and often studded with caramelized sugar. Both are commonly topped with whipped cream, fruit, chocolate, or simply dusted with powdered sugar.

Belgian Chocolate

Belgian chocolate needs no introduction; it is revered globally for its superior quality and craftsmanship. Pralines, truffles, and chocolate bars are just a few examples of the exquisite confections that Belgium offers, often found in the many chocolatiers and chocolate shops throughout the country.

Speculoos

Speculoos are spiced shortcrust biscuits, traditionally baked for St. Nicholas' Day but enjoyed year-round in Belgium. They have a distinct combination of spices such as cinnamon, nutmeg, cloves, ginger, and cardamom. These biscuits are crunchy, fragrant, and often used as a base for cheesecakes or crumbled over desserts.

Tarte au Riz (Rice Tart)

A classic dessert from the Liège region, tarte au riz is a sweet pastry crust filled with a creamy rice pudding. The top is usually sprinkled with powdered sugar and sometimes browned to create a caramelized effect. This dessert is a comforting treat with a delightful texture contrast between the crisp crust and the soft filling.

Belgian Beer

Though not a dish or a dessert, no culinary overview of Belgium would be complete without mentioning its world-famous beers. From strong Trappist ales to fruity lambics and sour gueuzes, the variety and complexity of Belgian beers are unparalleled. They are often used in cooking and enjoyed as the perfect complement to many Belgian dishes.