all the foods - Belgium
Here you will find a list of all the traditional cuisine we tried in Belgium.
waterzooi
creamy stew
What is it?
Waterzooi is a rich, creamy stew originating from Ghent in Belgium. Traditionally it was made with freshwater fish, but today the chicken version (kippenwaterzooi) is often more common.
What is in it?
Waterzooi is made with fish or chicken cooked with vegetables such as carrots, leeks, onions and celery, in a broth enriched with cream and egg yolk. It is usually served with boiled potatoes or fresh bread to soak up the sauce.
Where can I eat it?
It is especially associated with Ghent, where it remains one of the city’s signature dishes, although it can also be found on traditional menus elsewhere in Belgium. We tried a good version at C'est Bon C'est Belge in Brussels.
Gluten free if served without bread.
boulettes
Belgian meatballs
What is it?
Boulettes are large, juicy Belgian meatballs, traditionally served with crispy fries, though sometimes accompanied by creamy mash. There are two well known versions, Boulettes à la Liégeoise and meatballs in tomato sauce, though the former is far more traditional and famed.
Boulettes à la Liégeoise. a speciality from Liège, served in a sweet and sour sauce made with sirop de Liège, a local pear and apple syrup.
Boulettes in tomato sauce, meatballs in a savoury, herby, slightly tangy tomato based sauce.
What is in it?
The meatballs are usually a mix of pork and beef (though sometimes just pork), combined with breadcrumbs, egg, onion, and herbs such as parsley.
Where can I eat it?
Boulettes are a staple of Belgian brasseries and bistros across the country. We enjoyed an excellent version in tomato sauce with fries at De Trappisten in Brussels, a little outside the centre but well worth the trip. For the most authentic Boulettes à la Liégeoise, head to Liège itself, where almost every traditional eatery has them on the menu.
eel in the green
eel in green sauce
What is it?
A traditional dish from Flanders, Belgium, featuring freshwater eel in a vibrant green herb sauce made from puréed leafy greens. It is typically served with fries.
The eel is usually cooked on the bone, but the flesh is tender and separates easily. The skin can be a little chewy, while the meat itself is soft and tender. The dish has a slightly gelatinous texture and a pronounced herby flavour. Eel is no longer cheap, as much of it is imported, so it is now considered a speciality dish.
While it is not something I would order again, it is worth trying if you are curious about something unusual and uniquely Belgian.
What is in it?
While there is no single fixed recipe, common elements include:
Freshwater eel, cut into chunks and cooked on the bone.
A mix of fresh herbs such as parsley, sorrel, chervil, mint, watercress and thyme, sometimes spinach or basil. The herbs are often added late to preserve their colour.
Shallots or small onions, white wine, or wine plus stock, and sometimes vinegar or lemon juice.
The sauce is lightly thickened, either with a roux, a reduction of liquids, or sometimes cornstarch or flour.
Where can I eat it?
It is a speciality of Flanders and especially popular in Antwerp. Outside Flanders, it is much less common, but if you are in Brussels and really want to try it, La Bruxelloise serves it. Keep in mind, though, that it is a bit touristy and they do not like to take card payments, which is unusual in Brussels.
Vegetarian.
vol-au-vent
creamy sauce & puff pastry
What is it?
Vol-au-vent is a classic Belgian comfort dish: a crisp puff pastry case filled with chicken, mushrooms and tiny meatballs in a creamy sauce. The sauce usually spills over the pastry and onto the plate. It is always served with fries or sometimes mashed potatoes on the side. The dish originates from France, where it was traditionally a dainty starter, but the Belgian version is larger and served as a main course.
What is in it?
A puff pastry shell is filled with a creamy ragout made of:
chicken, mushrooms and mini meatballs (traditionally a mix of chicken and veal, though pork or pure chicken is also common today)
a creamy sauce made from butter, flour, cream, chicken stock, egg yolk and a bit of lemon juice.
Where can I eat it?
Vol-au-vent is one of the most popular dishes in Belgian brasseries, so you will find it almost everywhere across the country. A good version can be tried at De Trappisten in Brussels, slightly outside the centre but worth the detour.
stoemp sausisse
sausage & mash
What is it?
Stoemp saucisse is Belgium’s answer to sausage and mash, a cousin of the British classic bangers and mash. At its core, it’s sausages served with stoemp, a Belgian style mash that’s creamy yet chunky, thanks to the addition of vegetables like carrots, spinach, or cabbage. The dish is topped with a rich gravy, making it one of Belgium’s ultimate comfort foods.
What is in it?
Stoemp: potatoes mashed with butter, milk or cream, and mixed with one or two vegetables such as carrots, spinach, cabbage, leeks, or endives. Parsley and a touch of nutmeg are sometimes added.
Sausages: large pork sausages are the most traditional, occasionally seasoned with garlic. Then served with gravy.
Where can I eat it?
Stoemp saucisse is a staple in Brussels brasseries and popular throughout Belgium. A particularly good version can be tried at Fin de Siècle in Brussels.
Traditionally gluten free.
carbonnades flamande
beef & beer stew
What is it?
A classic Belgian beef stew slowly braised with beer, most often a dark ale that gives the sauce a deep, malty sweetness. It’s sometimes compared to boeuf bourguignon, but where the French version uses red wine, the Belgian one uses beer.
You will see it listed under several names, the most common being carbonade flamande, carbonnades flamandes, or in Flemish stoofvlees or stoverij. Other menu variants include carbonade à la bière (literally “stew in beer”) or versions named after a specific local beer.
There’s even a close cousin made with rabbit instead of beef, known as Lapin à la bière (“rabbit in beer”), which follows the same slow braising method but with a lighter, slightly gamey flavour.
Traditionally, the stew is served with Belgian fries, though mashed potatoes or crusty bread are also common and perfect for soaking up the rich, savoury sauce. The beef should be meltingly tender, almost falling apart after its long simmer.
What is in it?
The base ingredients are beef, onions, brown or dark Belgian beer, and mustard, often spread on a slice of bread that’s stirred in to thicken the sauce. Seasoning typically includes bay leaf, thyme, and occasionally clove or juniper.
Many cooks add gingerbread (pain d’épices) or sirop de Liège (apple pear syrup) for sweetness, along with vinegar.
Where can I eat it?
You’ll find carbonade across Belgium, from cosy brasseries (casual restaurants serving traditional food) to rustic estaminets (old-style Flemish taverns or pubs serving regional food). We had a good one at Fin de Siècle in central Brussels listed on the menu as carbonade à la bière and served with mashed potatoes.
chicons au gratin
ham wrapped endives
What is it?
Chicons au gratin consists of whole, soft but slightly bitter Belgian endives (chicons) wrapped in slices of ham, smothered in a creamy béchamel sauce and baked under a cheese crust, usually Gruyère or Emmental. It is traditionally served with mashed potatoes, which are great for soaking up the cheesy sauce, it is enjoyed as a main dish.
What is in it?
Chicons au gratin is made from Belgian endives (known locally as chicons) wrapped in thin slices of ham, placed in a baking dish and covered with a smooth béchamel sauce made from butter, flour and milk, often seasoned with nutmeg. A layer of grated cheese, usually Gruyère or Emmental, is added on top before baking. It is most often served with mashed potatoes.
Where can I eat it?
You will mostly find it in traditional Belgian brasseries, but it is also a very common home cooked dish, so not every restaurant will offer it. A good place to try it is at one of our favourite Brussels restaurants, De Trappisten, located a little outside the centre but definitely worth the effort.
fries
fried potatoes
What is it?
You already know what fries are, unless you’re from another planet! But if you don’t, welcome to Earth, I apologise on behalf of humanity, we’re trying to do better. Fries are deep fried wedges or sticks of potato, crispy on the outside and fluffy inside. In Belgium, however, fries are both Emblematic and genuinely excellent, thicker than what you might think of as a French fry (looking at you, McDonald’s!). The best ones are fried twice for extra crispness and served as a side to many dishes, or as a meal in themselves from one of the country’s many friteries (fry stands), where they come with a myriad of sauces and topping combinations.
What is in it?
Potatoes, fried twice for extra crispness, and traditionally served with a range of sauces such as mayonnaise, Andalouse (mayonnaise with tomato and pepper), Samouraï (spicy mayonnaise with chilli), Américaine (creamy tomato herb sauce), and many others found at Belgian friteries.
Where can I eat it?
Everywhere! Fries are served across Belgium, as a side to classic mains like boulettes or carbonade flamande, or sold on their own at friteries (Belgian fry stands) in cities and towns throughout the country.
Dairy free, and gluten free depending on toppings.
croquette
filled fried fritter
What is it?
Belgian croquettes are a classic starter, distinct from the potato filled versions found in many other countries. Instead, they’re made with a rich, creamy béchamel base, coated in breadcrumbs and deep fried until crisp. The two most traditional varieties are kaaskroketten (cheese croquettes) and garnaalkroketten (grey shrimp croquettes made with tiny North Sea shrimp). Both are classics of Belgian cuisine, and many other modern variations also exist.
What is in it?
The filling begins with a thick béchamel made from butter, flour, and milk (sometimes enriched with cream, stock, or egg yolk, and often lightly seasoned with nutmeg). To this, either cheese (commonly Emmentaler or Gruyère) or North Sea shrimp are added. The mixture is chilled, rolled, then coated in flour, egg, and breadcrumbs before frying. Croquettes are usually served with a wedge of lemon and a small salad.
Where can I eat it?
Croquettes are more of a restaurant starter than street food, and you’ll find them on menus throughout Belgium, from simple brasseries to high end restaurants. Both cheese and shrimp croquettes are among the most popular starters in the country.
Cheese version is vegetarian.
speculoos
spiced biscuits
What is it?
Speculoos are crisp, spiced biscuits that originated in Belgium and the Netherlands. Traditionally baked for St. Nicholas Day (6 December), they have become so popular that you will now find them year-round. The biscuits are often pressed with decorative stamps, historically showing windmills, St. Nicholas or other festive designs.
What is in it?
The dough is usually made from flour, brown sugar and butter (sometimes with the addition of eggs), with a distinctive spice mix most commonly including cinnamon, nutmeg, cloves and ginger. Some recipes also include cardamom or white pepper.
Where can I eat it?
In Brussels, a classic place to try them is Maison Dandoy, a historic bakery with several locations around the city that still makes them the traditional way. For a more everyday option, you can buy the famous Lotus Biscoff brand in supermarkets across Belgium (and internationally), though these are plainer and sweeter than artisanal versions.
Vegetarian.
gaufres de Liège
Liège waffle
What is it?
A dense style of Belgian waffle originating from the city of Liège. Unlike the lighter Brussels version, Liège waffles are made from a brioche like dough rather than a batter, giving them a chewy texture and caramelised exterior.
When people refer to “Belgian waffles,” they are usually referring to one of two styles: Liège or Brussels. The Liège version is the more indulgent, sweet and portable of the two, and is typically eaten as a takeaway street snack.
What is in it?
The dough is made with flour, butter, eggs, milk, sugar and yeast. The defining feature is pearl sugar, which caramelises during cooking, creating crunchy, toffee like pockets throughout the waffle.
Traditional versions are served plain, as they are already sweet and flavourful, but modern variations often include toppings such as chocolate, whipped cream, fruit or spreads like Nutella or speculoos.
Where can I eat it?
Liège waffles are widely sold across Belgium, especially at street stalls and takeaway shops. They are most commonly eaten on the go rather than as a sit down dessert. You will find them fresh and warm in almost every city.
Vegetarian.
gaufres de Bruxelles
Brussels waffles
What is it?
A lighter, crispier style of Belgian waffle originating from Brussels. It is made from batter rather than dough, resulting in a rectangular waffle that is airy on the inside with a crisp exterior. Like Liège waffles, Brussels waffles are one of the two main styles people refer to when they say “Belgian waffles.” The Brussels version is the more delicate and is traditionally served as a plated dessert in cafés and restaurants.
What is in it?
The batter typically includes flour, eggs, milk, sugar, butter and yeast or baking powder. Classic toppings include icing sugar, whipped cream, fresh fruit (especially strawberries or bananas) and chocolate sauce.
Where can I eat it?
Brussels waffles are commonly found in cafés and restaurants specialising in waffles. They are typically served plated rather than as takeaway street food. In tourist areas, they are often freshly made to order.
Vegetarian.
Ingredients listed reflect common or typical components of this dish as served in restaurants or street‑food vendors. Variations by region, season, or vendor are common. This information is provided for general reference only. If you have dietary restrictions or allergies, please verify ingredient details independently. We assume no liability for accuracy or outcomes.
