Fellow foodies! If you’re planning a trip to Belgium, you’re in for a treat… literally. As someone who’s eaten most of the popular Belgian foods right in the country, I can tell you firsthand that the best food to eat in Belgium is nothing short of surprising in a good way.
From crispy, golden waffles to hearty stews and world-class chocolates, Belgium serves up some of the best dishes you’ll ever taste. Stick around, and I’ll guide you through the must-try eats that will make your Belgian adventure unforgettable.
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What Is Traditional Belgian Food Like?
Belgian food culture sits right at the crossroads of French finesse and Dutch comfort, and that mix is what makes it so satisfying. Traditional Belgian food leans hearty and unfussy: think slow-braised stews, crispy fries, and freshly caught North Sea seafood, all served without much pretension. Belgian cuisine isn’t one single thing, either. It shifts depending on where you are. Flemish food in the north favors creamy stews and seafood, Walloon cuisine in the south leans into game, cured meats, and rich sauces, and Brussels blends the two with its own specialties like stoemp and the city’s famous chocolate.
What ties it all together is a shared love of a few staple ingredients: potatoes, beer, butter, and top-quality chocolate show up again and again, whether you’re eating in a Michelin-starred restaurant or grabbing a paper cone of frites from a street-side friture. Below are the 18 dishes I’d put at the top of any first-timer’s list, plus a deeper look at the regional specialties, ingredients, and cooking methods that define Belgian food.
1) Moules-frites
Moules-frites is a Belgian classic we couldn’t get enough of. It’s a simple but tasty combo of mussels and fries. The mussels come in a big pot, steamed in a sauce. There are different mussel sauces to try. My favorite is the traditional white wine and herb sauce. But you can also get them with garlic cream or tomato sauce. I loved dipping the crispy fries into the savory broth.
You’ll find this dish in most Belgian restaurants, but definitely order it if you visit the seaside. We did after we visited the Raversyde Atlantikwall in Ostend.
The mussels are usually from Zeeland farms in the Netherlands. They’re plump and tender when cooked right. The fries are thick-cut and double-fried, making them extra crunchy.
2) Belgian Waffles
Belgian waffles are a true delight. I had my fair share during our trip to Belgium, and they never disappointed. These aren’t your average breakfast waffles – they’re a whole different experience.
There are two main types: Brussels and Liège waffles. Brussels waffles are light and crispy, with deep pockets perfect for holding toppings. Liège waffles are denser and sweeter, with crunchy bits of pearl sugar baked right in. Both batters use yeast instead of baking soda, but the Liège batter is more doughy, like that of Brioche bread. Don’t limit yourself to just one type. I suggest trying both Brussels and Liège styles to find your favorite.
We loved getting a fresh waffle from a street vendor. The smell is irresistible! They’re often served plain or with a dusting of powdered sugar. But you can also go all out with toppings like whipped cream, fruit, or chocolate. Try a waffle as an afternoon snack. It’s a great pick-me-up between meals. If you’re feeling indulgent, pair it with a Belgian beer – the sweetness of the waffle balances nicely with a crisp lager.
Wondering what to buy in Belgium? Pick up some boxes of waffle mix to take back with you so that you don’t miss this treat when you leave! It’s just one of many souvenirs you can get. But if you don’t want to use up suitcase space on this grocery item, I have bought and like the Krusteaz brand of Belgian waffle mix from Amazon.
3) Stoofvlees
Stoofvlees is a Flemish beef stew that’s pure comfort food and is the most popular dish in Flanders. The French name for it is carbonade flamande. The meat becomes so tender that it practically melts in your mouth. The rich, dark sauce is made with beer and mustard, giving it a deep flavor.
You usually eat Stoofvlees for dinner, especially on chilly nights. It’s often served with fries or mashed potatoes. The sauce is perfect for dipping fries or soaking into the potatoes.
The best Stoofvlees would be cooked in a local dark beer that adds amazing depth to the dish. You can pair it with a glass of the same beer they cook it in.
4) Waterzooi
Waterzooi is another classic Belgian dish. It’s a creamy stew that warms you up on chilly days. The name means “watery mess” in Flemish, but don’t let that fool you – it’s delicious!
You’ll find waterzooi on menus for dinner in cozy Belgian restaurants. It’s usually made with chicken or fish, plus lots of veggies like carrots, leeks, and celery. The broth is rich and velvety, thickened with egg yolks and cream.
I enjoyed dunking crusty bread into the savory sauce. It soaks up all the flavors perfectly. Pair waterzooi with a crisp Belgian white wine to cut through the richness.
This hearty dish originated in Ghent, but you can find it all over Belgium now. I think it’s best in winter, but it’s tasty year-round. If you want to eat like a local, waterzooi is a must-try!
5) Paling in ‘t Groen
We loved Paling in ‘t Groen, a classic Belgian dish that’s a must-try for any serious food lover. It’s made with eel cooked in a green herb sauce. The name literally means “eel in the green.”
The sauce is what makes this dish special. It’s a mix of fresh herbs like parsley, mint, and sorrel. These give it a bright, tangy flavor that pairs perfectly with the rich eel.
Paling in ‘t Groen is usually served as a main course. It often comes with bread or fries on the side. The best place to eat it is in restaurants near rivers or coastal areas where eel is caught fresh. This dish tastes great with a cold Belgian beer. Pair it with a light blonde ale that doesn’t overpower the delicate herb flavors.
While some might find eel a bit unusual, I think this Belgian delicacy is worth trying. The meat is tender and flaky, similar to other white fish. It’s a unique taste of Belgium gastronomy!
6) Speculoos
Speculoos are some of the tastiest cookies I’ve ever had. These thin, crunchy spiced biscuits are a Belgian favorite. They’re made with brown sugar, butter, and a mix of warm spices like cinnamon, nutmeg, and cloves.
I love eating speculoos with my morning coffee. The cookies have a caramel-like flavor that pairs perfectly with a hot drink. They’re not too sweet, which makes them easy to munch on any time of the day.
You can find speculoos everywhere in Belgium. Cafes often serve them alongside coffee or tea. Some shops even sell speculoos spread, which is like peanut butter but made from crushed cookies. These cookies aren’t just for snacking. I’ve seen them used in all sorts of desserts. Crushed speculoos make a great base for cheesecake crusts or as a topping for ice cream.
Try spreading some speculoos paste on a waffle for a truly indulgent Belgian treat. It’s a combo that’ll make you smile!
7) Chicons au Gratin
Chicons au gratin is a Belgian comfort food I can’t get enough of. It’s made with Belgian endives, also called witloof. The dish is a perfect mix of bitter and creamy flavors.
To make it, endives are wrapped in ham and covered in a rich mornay sauce. Then it’s baked until golden and bubbly. The endives become soft and lose some of their bitterness when cooked.
It’s great as a main course for dinner. It’s filling and satisfying, especially on cold days. It’s usually paired with a crisp white wine to balance the richness.
You can find chicons au gratin in most traditional Belgian restaurants. It’s also common in home cooking. If you want to make it at home, look for firm, white endives without any green parts. The greener they are, the more bitter they’ll taste. Also, don’t overcook them or they’ll turn mushy.
8) Filet Américain
Filet Américain might sound American but is a Belgian classic. It’s raw beef ground almost into a paste and seasoned with herbs and spices. Think of it as a fancy steak tartare.
Don’t be scared by the raw meat! It’s perfectly safe when prepared right. Spread it on a crusty piece of bread for a quick lunch. The meat is super tender and melts in your mouth. It’s usually mixed with onions, capers, and Worcester sauce. Some places let you mix in your own toppings. Or you can add mustard and pickles for an extra tangy kick.
Pair it with a cold Belgian beer for the ultimate experience. It’s also great with fries on the side.
9) Boulet à la Liégeoise
Boulet à la Liégeoise is a dish of big, juicy meatballs – a true Walloon specialty that always hits the spot.
The meatballs are made with a mix of beef and pork, and they’re cooked to perfection. But the real star is the sauce. It’s sweet and tangy, made with Sirop de Liège, a fruit syrup that’s a local favorite. A similar version is Gehaktballen met krieken (meatballs with sour cherries).
You usually order Boulets Liégeois for dinner. They come served with a side of potatoes.
This dish pairs great with a local Belgian beer. Try a Trappist ale to balance out the sweetness of the sauce.
If you’re in Liège or anywhere in Wallonia, don’t miss out on trying Boulet à la Liégeoise. It’s comfort food at its best and a true taste of local cuisine.
10) Tarte au Riz
Tarte au Riz is a sweet treat. It’s a creamy rice pudding pie that’s popular in the Wallonia region.
The pie has a crisp pastry crust filled with a smooth rice pudding mixture. It’s often flavored with vanilla and has a slightly caramelized top. It’s best served warm or at room temperature.
Tarte au Riz is often served as a dessert after dinner, but it’s also great with a cup of coffee in the afternoon. Some bakeries sell it by the slice, which is perfect for a quick snack. You’ll find this dish in many bakeries and cafes across Belgium. It’s comfort food at its finest.
Look for versions with a sprinkle of cinnamon on top. It adds a nice warmth to the flavor. And if you’re feeling fancy, try it with a scoop of vanilla ice cream on the side.
11) Pain d’épices
Pain d’épices is a spiced bread that fills the air with warm, cozy scents as it bakes. This Belgian favorite reminds me of gingerbread, but it’s got its own unique twist.
The bread is soft and moist, with a deep brown color. It’s packed with spices like cinnamon, nutmeg, and cloves. Sometimes, you’ll find hints of anise or cardamom too. The flavor is rich and complex, but not overly sweet.
I’ve found that pain d’épices makes a great breakfast or afternoon snack. It pairs perfectly with a cup of coffee or tea. Try spreading some butter or jam on a slice for extra yumminess.
In some places, you might see pain d’épices served as a dessert. It’s often cut into thin slices and topped with whipped cream or fruit. I’ve even seen it used in savory dishes, like paired with foie gras or cheese.
It’s especially popular during the holiday season, but you can find it year-round in many bakeries and cafes.
12) Grey Shrimp Croquettes
These crispy bites are a true Belgian classic. The outside is golden and crunchy, while the inside is creamy and packed with tiny grey shrimp.
Belgian grey shrimp are special. They’re smaller than regular shrimp and have a sweet, delicate flavor. Fishermen catch them in the North Sea, and they’re a local treasure.
We often ordered these croquettes as a starter in restaurants. They usually come served with parsley and lemon wedges. The lemon adds a nice zing that cuts through the richness.
Try them with a cold Belgian beer. The combo is perfect, especially on a warm day by the coast. Some places even serve mini versions as bar snacks.
Making them at home can be tricky. The key is getting the bechamel sauce just right. It needs to be thick enough to hold the shrimp but not too heavy.
13) Lapin à la Kriek
Lapin à la Kriek is a tasty dish that combines rabbit meat with cherry or lambic beer. We were amazed by the flavors. The rabbit is slow-cooked until it’s tender and juicy.
The sauce is what makes this dish special. It’s made with Kriek, a sour cherry beer from Belgium. The beer gives the sauce a fruity, tangy taste that goes great with the rabbit.
When we ordered it, the dish came with some potato croquettes on the side. The crispy potatoes were a perfect counterbalance for the yummy sauce. I also had a glass of Kriek beer to drink with the meal.
Lapin à la Kriek is usually a main course for dinner. If you want to try it, look for it on menus at traditional Belgian restaurants. It’s not an everyday dish, so it feels special when you find it.
14) Mattentaart
Geraardsbergen Mattentaart is a delightful pastry that hails from the town of Geraardsbergen in Flanders. This traditional treat is made with a rich filling of curd cheese, eggs, and almonds, all encased in a flaky puff pastry.
What sets Mattentaart apart is its Protected Geographical Indication status, meaning it can only be made in specific regions using traditional methods.
The result is a subtly sweet and creamy tart that’s perfect for a mid-afternoon snack or a sweet finish to a hearty Belgian meal. If you’re in Belgium, this is one pastry you absolutely must try…if you can find it!
Mattentaart pairs wonderfully with a cup of strong Belgian coffee. The rich, bitter coffee balances out the sweet, creamy pudding.
15) Stoemp et saucisse
“Stoemp” is essentially mashed potatoes (stomp) mixed with vegetables like carrots, leeks, or spinach, among others. The most popular version is called Stamppot and is mixed with kale. It is often enriched with butter, cream, and sometimes a hint of nutmeg for extra flavor. Traditionally a side dish, it’s often paired with a large sausage, making it “stoemp et saucisses.”
However, it’s equally delicious served with bacon, pork, or even a beefsteak. Interestingly, some places even use stoemp as a spread on bread for a light lunch.
16) Asperges á la Flamande
Asperges à la Flamande, or Flemish-style asparagus, is a beloved springtime dish in Belgium that showcases the country’s culinary simplicity and elegance. This dish features tender white asparagus, which is prized for its delicate flavor and smooth texture.
The asparagus is typically boiled until just tender and then generously topped with a rich sauce made from melted butter, hard-boiled eggs, fresh parsley, and a hint of nutmeg. The result is a harmonious blend of flavors that celebrates the freshness of the asparagus.
Often enjoyed as a starter or a light main course, Asperges à la Flamande is a must-try for anyone looking to savor the seasonal bounty of Belgian cuisine.
17) Vol-au-vent
Vol-au-vent is a classic Belgian dish that perfectly marries elegance with comfort. This delightful creation consists of a light, flaky puff pastry shell filled with a creamy mixture of chicken, mushrooms, and sometimes small meatballs.
The filling is often enriched with a luscious white sauce, making each bite a harmonious blend of textures and flavors.
Traditionally served with a side of fries or mashed potatoes, vol-au-vent is a staple on Belgian menus and a must-try for anyone looking to experience the heartwarming essence of Belgian cuisine.
18) Tomate Aux Crevettes
Tomatoes with Shrimp, is a quintessential Belgian dish that beautifully highlights the country’s love for seafood. This delightful appetizer features ripe, juicy tomatoes hollowed out and generously filled with a creamy mixture of North Sea grey shrimp, mayonnaise, lemon juice, and fresh herbs.
The combination of the sweet, succulent shrimp and the tangy, refreshing tomato creates a perfect harmony of flavors. Often served on a bed of crisp lettuce and accompanied by a slice of lemon, Tomate Aux Crevettes is a must-try for anyone looking to experience the delicate yet vibrant tastes of Belgian coastal cuisine.
Take a Guided Belgian Food Tour or Workshop with Tastings
I get it. It’s not easy to plan all your food experiences and find the best eateries where you can sample most of these Belgian foods during your visit. I therefore recommend that you take a guided food tour or attend a workshop with tastings, so that you get the best samplings a city has to offer. Every major city will have options, and here are a few highly-rated ones to consider:
Brussels: This 3-hour guided walking food tour with samplings of everything Belgian gets you everything from croquettes, to meatballs, to waffles, to fries, and chocolate. Or combine a bit of history with chocolate and waffles on this 2.5-hour chocolate and waffle tasting tour.
Or make your own waffle at one of these Brussels hands-on waffle-making workshop with beer tasting, where you’ll bake and eat as many Belgian waffles as you can handle.
Ghent: Take a walking tour of the city’s most popular landmarks while enjoying 5 classic food and drink samples. Or learn how to make waffles while sampling 3 Belgian beers.
Antwerp: This is a 2-hour guided tour with 5 tastings. Or take an interactive, self-guided tour of the historic Antwerp City Brewery with 2 beer samplings.
Bruges: Take a 2.5 hour chocolate making workshop, a 1.5 hour waffle-making workshop with beer tasting, or a historical walking tour with a brewery tour and tasting and visit to an artisanal chocolate shop.
Here are some highly-rated food tours and workshops in popular Belgium cities.
Culinary History and Influence
Belgian cuisine has deep roots in medieval times and blends French and Dutch influences. This mix has shaped the country’s unique food culture over centuries.
Medieval Europe
Belgian food traditions go way back to the Middle Ages. Monks played a big role in shaping what we eat today. They started brewing beer and making cheese in their abbeys. I love how these old recipes are still used now.
Meat was a luxury back then, so people got creative with vegetables and grains. Stews and soups became popular. These hearty dishes kept folks warm during cold winters.
Spices from far-off lands also made their way into Belgian kitchens. Rich merchants could afford exotic flavors like cinnamon and nutmeg. This spice trade helped make Belgian food more exciting.
French and Dutch Influence
Belgium’s neighbors left their mark on its food. The French brought their love of sauces and fine dining. You’ll notice this in fancy Belgian restaurants that remind you of Paris.
Dutch influence shows up in hearty, simple dishes. Think mashed potatoes with vegetables mixed in. It’s comfort food at its best. Seafood became a big deal thanks to the Dutch connection. They taught Belgians to love raw herring. Now, you’ll find amazing fish dishes all over the country.
Both cultures value beer, and it shows. Belgian brewers took inspiration from both sides to create world-famous beers. Embrace pairing your meals with a local brew for the full experience.
Regional Specialties
Belgium’s diverse regions offer unique culinary delights that reflect local traditions and ingredients. We tried to explore the distinct flavors of Flanders, Wallonia, and Brussels, finding mouthwatering specialties from each area even though we didn’t have time to visit Wallonia. We only had 6 days, so we stuck to northern Belgium, but that was still plenty of time to sample something from every region!
Flemish Food and Dishes
Flemish cuisine, the food of Flanders, Belgium’s Dutch-speaking north, is where a lot of the country’s best-known comfort food comes from. In Flanders, we fell in love with waterzooi, a creamy chicken or fish stew that warms you up on chilly days and is usually served as a main course with crusty bread. Another Flemish classic is stoofvlees, a rich beef and beer stew that pairs perfectly with fries. Ask for it by its French name, carbonade flamande, and you’ll get the same dish anywhere in the country.
Flemish food also leans heavily on the North Sea coast. Paling in ‘t groen and grey shrimp croquettes are both classic Flemish seafood dishes, while asperges à la Flamande shows off the region’s love of simple, seasonal vegetables dressed with butter and egg.
And who can resist Gentse mustard? This spicy condiment from Ghent adds a kick to many Flemish dishes, and speculoos, the spiced biscuit found on every Belgian coffee saucer, also traces its roots to Flanders.
Try Ghent specialties alongside other cuisines when you’re visiting Ghent. We were pleasantly surprised by the international food scene in the city.
Walloon Cuisine
Wallonia’s hearty fare can win you over quickly. I love their Boudin blanc de Liège, a white sausage seasoned with marjoram to make it distinct from the French version. It is often grilled and served with applesauce. It’s a great appetizer or light meal.
Tarte al djote, a savory pie filled with cheese and Swiss chard, is a must-try from Nivelles. For something sweet, go for lacquemant, a waffle-like treat filled with syrup. It’s similar to the Dutch stroopwafel.
Jambon d’Ardenne, dry-cured ham from the Ardennes region, is amazing. I like it thinly sliced as a starter or in sandwiches.
Brussels’ Unique Dishes
In Brussels, start with a cone of frites – crispy fries with a soft center. The city’s signature dish, carbonnade flamande, is beef slow-cooked in beer. It’s comfort food at its best.
For breakfast, treat yourself to pistolets – small, round bread rolls often filled with cheese or cold cuts. And of course, there’s the famous Brussels waffle – lighter and crispier than its Liège cousin.
You can’t leave without trying stoemp, a hearty mix of mashed potatoes and vegetables. It’s great with sausages or meatballs.
Brussels is also the place to try out the best chocolate in the world. We can recommend our favorite chocolateries that you should visit when exploring Brussels. Bruges is also great for artisan chocolates!
Important Ingredients and Techniques
Belgian cuisine relies on quality local ingredients and traditional cooking methods. These elements give Belgian dishes their unique flavors and textures.
Staple Ingredients
Belgian food wouldn’t be the same without its key ingredients. Potatoes are a must – I’ve seen them in countless dishes, from frites to stoemp. Butter and cream add richness to many recipes. I love how Belgians use beer in cooking too. It adds depth to stews and sauces.
Fresh seafood is big along the coast. Mussels are a Belgian favorite. Beef and pork feature heavily inland. And let’s not forget the cheese! Gouda and abbey cheeses are popular picks.
Vegetables like endives, Brussels sprouts, and asparagus are common. For sweets, chocolate is king. I can’t get enough of the pralines and truffles.
Cooking Methods
Belgians have mastered slow-cooking techniques. Braising and stewing create tender meats and flavorful sauces. I’ve had some amazing beef carbonnade that simmered for hours.
Frying is big too, especially for frites. The double-frying method makes them extra crispy. Steaming is key for perfect mussels.
Belgians also excel at baking. Their waffles and pastries are works of art, and Speculoos cookies can be eaten at any time of day.
Grilling and roasting bring out flavors in meats and veggies. Smoking is used for some fish and meats. These methods preserve food and add unique tastes.
Frequently Asked Questions
Belgian cuisine offers a mix of comforting classics and unique regional specialties. I’ve tried many dishes during my travels and picked up some insider tips along the way.
What is the food like in Belgium?
Belgian food is all about comfort with a touch of elegance. Imagine digging into a hearty carbonade flamande, savoring perfectly crispy fries, or indulging in creamy mussels. And let’s not forget the world-famous chocolates and fluffy waffles. Each dish brings local ingredients to life in a way that’s both simple and sophisticated.
What are some must-try Belgian food recipes for a home cook?
Waterzooi is a hearty stew that’s easy to make at home. it involves simmering chicken or fish with veggies in a creamy broth. Carbonade flamande is another favorite – it’s a rich slow cooked beef and beer stew perfect for cold nights. For dessert, try your hand at speculoos cookies. The spiced shortbread is addictive and makes your kitchen smell amazing.
Could you suggest some Belgian dishes for someone who loves street food?
Belgian frites are a street food staple. Try them with a dollop of mayo. Waffles are another grab-and-go treat. The Liège waffle is my top pick – it’s denser and sweeter than Brussels waffles. For a savory option, try a mitraillette. It’s a sandwich stuffed with meat, fries, and sauce.
What are examples of Belgian cuisine that tie into the country’s culture and history?
Moules-frites speaks to Belgium’s coastal heritage. It’s best enjoyed in months with an ‘R’ when mussels are in season. Stoofvlees reflects the country’s beer culture – this beef stew is cooked in dark ale. Waterzooi originated in Ghent and shows off local ingredients. Each region has its own twist, which I think makes exploring Belgian food so fun.
What is Belgium’s national dish?
Belgium doesn’t have one official national dish, but if you ask most Belgians, they’ll point to moules-frites (mussels and fries) or simply frites (Belgian fries) as the closest thing to it. Stoofvlees and waffles are close runners-up, and honestly, each region would probably give you a different answer depending on where you ask.
What is Flemish food?
Flemish food is the cuisine of Flanders, the Dutch-speaking northern half of Belgium. It’s known for creamy stews like waterzooi, beer-braised stoofvlees, North Sea seafood dishes like grey shrimp croquettes and paling in ‘t groen, and simple, ingredient-forward sides like asperges à la Flamande. It shares a lot of DNA with Dutch cooking but has developed its own distinct flavor, especially when it comes to cooking with local beer.
What do Belgians eat for breakfast?
A typical Belgian breakfast is simple: bread or pistolets (small round rolls) with butter, cheese, or jam, often alongside a soft-boiled egg and coffee. Speculoos cookies or a slice of pain d’épices sometimes make an appearance too. Waffles are a treat, not a daily breakfast food, and most Belgians save them for an afternoon snack rather than the morning.
