Food in Belgium

Understanding the Belgian cuisine. Find out about the history of Belgian cuisine, the regional specialities to be found throughout the country and information about Belgian chocolates.

With so many influences among its current varied population, it is not surprising that the Belgians have a passion for food and cooking. Various invaders throughout history including the Romans, Vikings, Spanish, French and English have all left their mark on the national cuisine.

The much quoted saying is that the Belgians cook their food with the finesse of the French but serve it in generous German size portions!

Many of the more hearty stews and soups are recipes handed down from one generation to another. Belgian chocolates and beer are internationally renowned and are in themselves a lure for many tourists with festivals celebrating both products.

Street stands selling waffles and chips are found almost everywhere for those wanting something quick. Restaurants tend to approach things more seriously and meals are seldom hurried.

Vegetarians and those with food allergies may find their options limited in some parts of the country.

Belgian Cuisine

Many Belgians and non-Belgians consider their food to be Europe's second finest cuisine (behind the French). Flemish cuisine has a strong Dutch influence as one might expect, whereas Wallonian cuisine is similar to French cooking with lots of rich sauces.

There is a huge variety of places to eat out from modest cafés to Michelin starred restaurants throughout the country.

Most main dishes are meat or fish based – there is little vegetarian food on offer except at specialist restaurants. Coastal areas tend to favour seafood dishes and many dishes are livened up with herbs and spices. Medieval influences can often be found in dishes which combine sweet and sour tastes such as Buttermilk Soup with Apples or Braised Chicken with Grapes.

Desserts almost always involve pastries or chocolate

Although wine (mostly French) is popular, beer is still without doubt the national drink and often accompanies a meal.

Regional and National Specialities

Below are a few of the highlights and national specialties.

Smoutebollen: A fried pastry served hot on street stalls especially at fairs and festivals
Boudin Blanc & Boudin Noir: Blood sausages (French influenced) made by artisans
Waterzooi: This is a soup with added chicken or fish to make it into a meal. A delicacy from Ghent
Belgian fries: Famous worldwide as French Fries although they originate in Belgium. Sold from mobile stands known as fry shacks (frietkot)
Vlaamse Stovery or La Carbonade Flamande: Beef stew cooked in beer. A traditional dish with every family having their own unique variation and recipe handed down through the generations. Usually cooked with a rich dark beer. Served with fries or boiled potatoes and more beer
Endives: These delicious white vegetables were discovered in Belgium in 1830 and the Belgians call them White Gold. The country produces tons every year and they are used in many dishes
Gauffres (Waffles): A true Belgian waffle is baked using special waffle irons. There are two types: the Brussels and the Liège waffle. The Brussels waffle is rectangular in shape, golden brown on the outside and eaten with a knife and fork. It is often served with sugar, whipped cream, ice-cream, strawberries and chocolate. The Liège waffle is denser in texture, has a burnt sugar coating on the outside and is served by street vendors throughout the country
Paling in't groen: (eels with vegetables and herbs). This is a traditional Flemish dish
Choesels: Another traditional Flemish dish of offal cooked in Lambic beer
Moules frites: Mussels and chips, as popular in Belgium as it is in France
Potatoes: These are eaten in many forms including stuffed baked potatoes and potato croquettes, as well as fries. Mashed potatoes flavoured with caramelised onions or spinach are popular
Cheese: This relatively small country boasts 165 different types of cheese

Markets are a good place to find regional produce and traditional foods. From early December the Christmas markets (particularly in Bruges, Brussels, Liège and Antwerp) sell lots of local foods.

A number of companies offer culinary tours taking in breweries, chocolate factories and top restaurants.

For information and recipes for traditional dishes see the Belgian tourist website

Belgian Chocolate

Belgium is known internationally for its chocolates, especially for pralines (filled with cream, nuts or rich dark chocolate and covered with milk or white chocolate). The Belgians produce a massive 172,000 tons of chocolate per year. There are over 2,000 chocolate shops and many factories and shops allow guided tours or tastings.