Belgium is known for waffles and fries but there’s much more to Belgian cuisine than that. Even if “Belgian food” doesn’t immediately bring anything to mind, most of the country’s regional dishes are familiar — just done better there.
Belgium is full of good food and highly-rated restaurants, so here’s what to eat in Belgium.
What to Eat in Belgium :: 6 Must Eat Belgian Dishes
Like the languages they speak, Belgium’s culinary culture is heavily influenced by their French and Dutch neighbors. Some are more obvious than others — snails and steak tartare from the French and mussels from the Dutch — but all are easily found on menus throughout Belgium. You’ll also see a lot of croquettes, horse, and meatballs (called boulettes or balletjes), plus these Belgian dishes that you have to try. (You can always take a guided food tour of Brussels for a personal approach to what to eat in Belgium!)
1. Frites
In Belgium, fries are taken very seriously. They are a source of national pride and are served literally everywhere. They accompany just about every dish, plus are sold as snacks on street stands. Made with bintje potatoes, there’s a specific way to chop them and especially fry them. Most say they should be fried twice, usually in beef fat. They often accompany a saucy dish or a large glob of house-made mayonnaise or Andalouse sauce, a mixture of mayonnaise, tomato paste, and peppers.
Fries were invented in Belgium in the 1680s and have been popular ever since. Referred to as fries, frites, or frieten — but never “French fries.” No one is quite sure why Americans call them French fries, but most attribute it to confused soldiers in World War I who thought they were in France because people were speaking French.
2. Waffles
Of course waffles top the list of what to eat in Belgium. We may call them Belgian waffles in the U.S., but waffles in Belgium come in two categories, neither of which is designated “Belgian.” Brussels waffles are closest to what we call Belgian waffles: airy, rectangular waffles with deep squares holes, often topped with fruit or whipped cream. Liège waffles, on the other hand, are made with brioche dough with caramelized sugar inside — so no need for toppings.
Both types of waffles are found all over Belgium sold in street-side stands and restaurants. We even had chocolate-covered waffles on a stick in Bruges! They were often touted as dessert but I also saw them as breakfast items, snacks, or anytime-of-the-day treats. Not surprisingly, they pair perfectly with Belgian beer.
3. Stoverij
Stoverij, sometimes called Carbonnades Flamandes, is a beef stew served throughout Belgium. The classic dish is made with beef, onions, Tierenteyn mustard, and dark Flemish beer. The stew consistency varies from a thick sauce to more soup-like, but either way it’s usually served with fries perfect for dipping. Of all the Belgian dishes I ate during my trip, Stoverij was my favorite, especially at Nuetnigenough in Brussels.
4. Mussels
Mussels are known as Belgium’s unofficial national dish and are not hard to find. Also called Moules in French or Mosselen in Dutch, they are usually from the nearby North Sea and served with fries. But the broth is where the variation is, ranging from white wine, beer broth and more. The fun part is figuring out which one you like best.
5. Vol-au-Vent
Vol-au-Vent is a must-eat Belgian dish inspired by the French. It’s sort of like a deconstructed chicken pot pie. Meaning “windblown” to describe the lightness of the pastry, Vol-au-vent is chicken and meatballs in a mushroom sauce topped with a puff pastry. It’s light in flavor, yet hearty and comforting. And, like just about everything else in Belgium, it’s served with a side of fries.
6. Mastel
Mastel is a sweet pastry-like bread traditionally found in Ghent. The round bread is sliced in half, covered in butter and sprinkled with cinnamon and brown sugar, then heated. Supposedly it’s “ironed” to caramelize the sugar. We spotted Mastel during breakfast at Julie’s House in Ghent, described as a Belgium bagel. (But it was nothing like a traditional bagel in my book!) This Ghentian sweet was once only available during the Patershol festivities in August but is now available year-round and throughout Belgium. (Here are more reasons you should go to Ghent.)
Don’t Forget Beer and Genever!
What to eat in Belgium might not be obvious, but what to drink definitely is! Belgium is practically synonymous with beer. And with more than a thousand different types of beer brewed in the relatively small country (it’s about the size of Maryland), there’s no question why. Fun fact: every single variety of beer is served in its own unique glass that supposedly enhances the flavor.
Belgium’s beer history dates back to the Trappist monks in the Middle Ages — some of which continue to brew beer to this day. (Chamay, anyone?) Belgian beer ranges from light to dark, sweet to bold, and everything in between. In Brussels, try lambic beer, a tart beer thanks to the bacteria from the local Senne river so it’s practically impossible to find outside of Belgium. (Learn more on a beer and food pairing tour in Brussels.)
A Belgian drink you may not have heard of is genever. Sometimes spelled jenever, the liquor is made with distilled malt wine flavored with juniper and is credited as the precursor to gin. There are several types of genever, each one tasting considerably different from the other. It can be neutral like vodka, herbaceous like gin, or — if it’s aged in barrels — similar to whiskey. We toured Filliers Distillery in Ghent and learned why Belgian barrel-aged genever is considered the link between whiskey and gin.
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Even though Belgian food might not be famous, the food in Belgium was all amazing. It’s yet another reason why you need to go to Belgium. And if you want a personal tour of Belgium’s best dishes, check out this guided tour in Brussels.
Related :: A Week in Belgium, Why I Fell in Love with Ghent, Filliers Distillery in Belgium, and Best Day Trips from Brussels
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