Speculoos 1. Sandwiches 2 Appetizeers 2. Charcuterie 2. Tomato with Shrimps 2. Steak Tartare 3 Savory 3. Mussels with Fries 3. Gratin with Chicory 3. Blood Sausage 3. White Sausage 3. Stoemp 3. Belgian Beef Stew 3. Waterzooi 3. Meatballs with Cherries 3. Rabbit Stew with Prunes 3. Belgian Beer 4. Appetizeers Have you seen my latest vlog? Related Posts. Search for:. About Me. Read more about me. Follow Along. Subscribe Join over 1 million readers worldwide and get my FREE packing checklist, gain exclusive access to travel giveaways and more!
Next, please check your email to confirm your subscription. Trending Now. Read More. DIY Itineraries. Best Activities Worldwide. It warms you from the inside out. Check out this Flemish stew recipe to make it yourself. Hot and crispy shrimp croquettes from Les Petits Oignons, in Brussels. The tiny North Sea grey shrimps are ubiquitous in Belgium. Traditionally, these shrimps were harvested along the coast, from France to the Netherlands, by fishermen on horseback. If you have the opportunity to see this spectacle you definitely should.
Alison's favorite way to eat grey shrimps is in a shrimp croquette, garnaalkroket in Flemish. While there are plenty of bland, frozen, and refried versions served around Brussels, croquettes made from scratch are a revelation. The outside should be a thin, delicately crispy crust. When you break through, the creamy shrimp mixture should be molten and oozing. They make a perfect starter or snack. These are my favourite croquettes in Brussels. Les Petits Oignons — If you prefer to try your croquette sitting down, this restaurant is a close runner-up for the best shrimp croquettes in Brussels.
My favourite Liege waffle from the Dandoy Tearoom in Brussels. Are you ready for something sweet? I thought so! In fact, there is no one Belgian waffle, but rather two types of waffles, both originating in Belgium. The Brussels waffle, or gaufre de Bruxelles , is rectangular and flaky. This is the kind that's sold from hole-in-the-wall places everywhere in the center of Brussels. Whatever you do, avoid buying the over-priced waffles at the shops around Grand Place that are covered in way too many toppings.
You can get both types of waffles from trucks usually painted yellow parked around most tourist hot-spots in the city. There is also a surprisingly good chain, called Belgaufrecuy, found in most metro stations around the city center, adding a tasty smell to the many less pleasant smells of the Belgian underground.
If you want to fancy things up a bit, my favorite Belgian, or rather Liege, waffle comes from the Dandoy Tearoom , steps from the Grand Place.
Dandoy is a traditional Belgian cookie maker, with shops around Brussels. From the street level, the Dandoy shop on Rue Charles Buls looks much like the others. But step inside and you will see a couple of differences. For one, there is normally someone making fresh waffles behind the counter, to sell as takeaway treats. There, you can sit and enjoy a waffle at your leisure, while admiring the collection of antique speculoos molds decorating the walls.
Read this article for more on Dandoy and the best waffles in Brussels. Eel in the green is exactly what it sounds like: eel prepared in a highly green sauce which is colored that way because of the many green herbs that go into it, such as parsley, watercress, and basil.
The herbs are added last minute to have them retain their color and the dish is commonly served with, of course, fries. It's more of a flemish dish than a Belgian food. Fishermen used to catch the eel in the river Schelde, close to Antwerp, and then prepare them with whatever herbs they found along the shore. Now often served in the more classy bistro, it has a very humble origin.
Read the reviews on TripAdvisor. The classic version of this Belgian dish combines rabbit with prunes to add sweetness and some croquettes on the side. Restobieres is a good place to go in general for Belgian foods and beers. It's one of few places that still proudly has rabbit and prunes on the menu. Granted, it's nothing special, but sausage and mashed potatoes is a classic Belgian combination that's now mainly served by grandparents or restaurants known for serving Belgian cuisine.
It's a hearty farmer's dish and the kind of sausage used ranges from black to white and blood sausage. Often, the mashed potatoes will be mixed with a vegetable, like carrots, to create stoemp , the typical Belgian kind of filling mashed potatoes.
Not everyone's a fan of steak tartare. This typical Belgian food consists of raw beef mixed with onions, mayonnaise, Tabasco, egg yolk, capers, salt and a bunch of other things.
Restaurants that take pride in their steak tartare will prepare it right at your table, showing you all the ingredients that go into it. As often in Belgium, this dish is mostly served with fries. Not quite the same, but it needs to be mentioned, is the Martino sandwich. You could say it's the less pricey and on-the-go version of the steak tartare and beloved by many Belgians. I know several women who craved a Martino while they were pregnant as they couldn't have it then, and several people who place it almost as highly as fries as the dish to have after a trip abroad.
So what is it? Every itself-respecting sandwich bar will have it on its menu. Bistro Mathilda in the Belgian coastal city of Oosten is known for its steak tartare, prepared at your table. This place is always packed and when you sample its refined cuisine, you'll know why. Belgian endive is a typical Flemish vegetable and I remember my grandmother making ham and Belgian endive in the oven quite regularly when I was small. She would take slices of beautiful ham and wrap them around a whole knob of Belgian endive.
With mashed potatoes on the side, this dish is a classic of Belgian cuisine. Belgian endive is one vegetable I've never been a fan of, so my grandmother would always leave a couple of rolls fo ham empty for me It's usually served with fries, croquettes or mashed potatoes. Vol-au-vent as a massive main dish, though, is a typical Belgian food. Rather make the dish yourself? Check out this chicken vol-au-vent recipe. Often, when you order a coffee in a Belgian cafe, it'll come with a little speculoos on the side.
Try dipping it in and see how it tastes. It's not bad! If you own the rights to any of the images and do not wish them to appear on TravelTriangle, please contact us and they will be promptly removed. We believe in providing proper attribution to the original author, artist, or photographer.
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Belgium's food culture contains meat, potatoes, leeks, asparagus, and local beer. Mussels with fries is a classic dish and can be found at any brasserie. Waffles and fries are the classic snacks. Belgium is famous for waffles, fries, chocolates, and beer. You can have waffles at any time of the day; breakfast, lnch dinner. Enjoy the crispy fries to go along with Belgian beer. Again, Belgium's local food comprises sweet and savory waffles, fries, and various kinds of cheese.
Mussels and beef are also savoured in local food dishes. One of the greatest myths about Belgium is that their staple breakfast is waffles. But the truth of the matter is that the most eaten and most famous breakfast item of Belgium is bread with cheese, jam, honey, cream cheese, or Nutella. A variety of cheese that Belgians usually prefer to indulge in is Gouda.
There are many foods and drink items that Belgium is famous for such as cheese, mussels, rabbit stew, chocolate, waffles, fries, and boterhammen or tartines. Some of the foods that are made with centuries-old recipes in Belgian are Mussles, meatballs, Flemish stew, Grey Shrimp Croquettes, Eel in the green, waffles, and rabbit with prunes.
Speculaas have usually been tagged as the national cookies of Belgian. It is basically a thin, crunchy, caramel-filled cookie usually served with coffee. These cookies have a hint of spice and are one of the favorites among locals. Sirop de Liege is a jelly or jam-like sweet that is usually eaten with bread, baguettes, or is paired with cheese for lunch. Book Now. 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. Smear it on a pancake, or see how the taste changes when you pair it with cheese. Where to try it: Siroperie Charlier , Henri-Chapelle. 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. Why so much liquid? Where to try it: Le Clan des Belges , Brussels.
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