10 Traditional Foods to Eat in Belgium—And Where to Try Them
From chocolate to beer and waffles to fries, Belgian food is some of the most beloved in the world—and, of course, it all tastes better on home turf. We’ve rounded up 10 of the best things you can eat in Belgium, spanning classics and lesser known dishes, along with suggestions of where to eat them. Don’t forget, Belgium is bilingual, so you’ll find the names of the food in both French and Flemish.
AlamyFrites/frietjes
You’ll need at least a couple of servings of frites on any trip to Belgium. Supposedly the inspiration for French fries (U.S. soldiers are said to have eaten them during World War II and mistaken Belgium for France when recreating them back home), they tend to be slightly crunchier over here, and the sauce on top is almost as important as the frites itself, with a huge range offered at most fritures (places that make fries, and little else). Mayonnaise is the classic topping, although many Belgians love andalouse—a blend of mayo, tomato paste, and peppers mixed together.
Where to try it: Maison Antoine, Brussels
Moules-frites/mosselen-friet
If you’re by the sea in Belgium, there’s only one thing to eat: mussels and fries. Visiting in summer? You’ve picked the perfect season to eat them, too. North Sea mussels are harvested from June through April but they’re best at the height of the season. Bigger than French mussels, they’re served in individual cauldrons with frites on the side, and the only decision you need to make is which sauce to go for—whether that’s the classic white wine and vegetable broth, the oh-so-Belgian beer iteration, or something more adventurous (spicy Thai sauce, anyone?). Pro tip: Locals use empty shells as tongs to scoop up loose mussels from the broth.
Where to try it: Restaurant de Oesterput, Blankenberge
GettyGaufre/wafel
What’s so special about Belgian waffles? They have deeper grooves than U.S. ones, so they can hold more of the topping. They also tend to be larger but less doughy, and they're crispier, too. Stalls around the country offer any number of toppings, but the classics tend to be whipped cream, Nutella or fresh fruit. In Liège, they’re often served plain, instead adding pearl sugar into the batter, which partially melts when it meets the griddle. The Belgian royal family is known to be especially partial to Liège waffles—particularly from the pastry shop Patisserie Eggenols.
Where to try it: Patisserie Eggenols, Liège
GettyWaterzooi
This creamy, soupish stew is so clearly Flemish there’s no French-name equivalent. Sure, fish, butter, and eggs doesn’t sound like a winning combination, but don’t judge by appearances. The dish, which originates from Ghent, has serious clout—it dates back to the Middle Ages, and counts Holy Roman Emperor Charles V (who reigned from 1500-1558) as one of its first fans—although today you’re more likely to find it made with chicken than fish. And because this is Belgium, beer is often added, too.
Where to try it: Nuetnienough, Ghent
Croquettes aux crevettes grises/garnalen krokketten
Crevettes grises—teeny gray shrimp—are everywhere in Belgium, caught in the North Sea and served in myriad forms across the country. A croquette is one of the tastiest ways to eat them: packed together, rolled in a rich sauce (usually béchamel), covered in breadcrumbs and then fried. The inside of a good croquette will be just the right consistency—more oozing than gooey, but never liquid.
Where to try it: Toi, Moi et la Mer, Ostend
Courtesy Pistolet OriginalTomates aux crevettes grises/tomaat met grijze garnalen
Can’t get enough of those crevettes grises? We don’t blame you. Another classic recipe is a simple one: shrimp mixed with mayonnaise and tomato. Try it as an appetizer, where the shrimp mixture is used to stuff a cold tomato, or look out for it as a sandwich filling. To be extra Belgian, pair it with a pistolet, a crusty round bread roll with a slit along the top.
Where to try it: Pistolet Original, Brussels
Cannibale
A riff on steak tartare, but with a much more exciting name, cannibale is served on slices of sweet white toast called pain de mie and cut into triangles. Capers, pickled cornichons, and mini onions are usually added on top or on the side. As for the tartare itself, it’s a Belgian variant called filet américain—basically a tartare seasoned with mayonnaise and slivers of onion.
Where to try it: Au Vieux Marché, Brussels
Sirop de Liège/luikse siroop
Yes, it’s sweet—super sweet—but you can almost pretend this unctuous brown paste is good for you, since its key ingredients are pears, apples, and dates. (The true Liège syrup shouldn’t have sugar added; it should be a reduction of fruit and nothing else.) Smear it on a pancake, or see how the taste changes when you pair it with cheese. And if you see anything on a menu that’s “à la Liègeois,” that means the dish’s sauce contains the ubiquitous syrup.
Where to try it: Siroperie Charlier, Henri-Chapelle
Anguilles au vert/paling in't groen
Eat this without a translation, and you’ll wonder if the meat you’re eating is chicken or game. Actually, it’s eel, which has surprisingly pale and meaty flesh. The thick, green-hued sauce that it comes doused in, meanwhile, is made of herbs chervil and sorrel.
Where to try it: Domein Park West, Antwerp
AlamyCarbonnades flamandes/stoverij
Make sure you’re hungry when you order this thick beef stew. Since we’re in Belgium, it’s cooked with beer rather than wine, which thickens the sauce and gives it a heartier, but also sweeter, flavor. It’s normally served in an individual casserole pot, with a few hunks of slow-cooked beef swimming in the sauce. Why so much liquid? Because they’ll throw in a side of frites for you to dip in it.
Where to try it: Le Clan des Belges, Brussels
