Best Belgian Food – 40 Best Belgian Dishes And Traditional Food In Belgium To Try
We will write the best Belgian food with the best 40 Belgian dishes. Belgian cuisine is not yet world-famous, but one thing is for sure, the food in Belgium is good! There are also some dishes that are authentic traditional food in Belgium to try and drinks in Belgium!
Belgian chocolate, waffles, fries, and beer are among Belgium’s most well-known products. In addition to basic European staples like meat, cheese, and butter, potatoes, leeks, grey shrimp, white asparagus, Belgian endives, and local beer are common ingredients in Belgian cuisine. Meat, potatoes, leeks, asparagus, and local beer are all part of Belgian cuisine.
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BEST BELGIAN FOOD: 40 BEST BELGIAN DISHES AND TRADITIONAL FOOD IN BELGIUM TO TRY
BEST BELGIAN DISHES: TRADITIONAL FOOD IN BELGIUM
Mussels have a delicious salty briny sea flavor and are much less pricey than oysters and clams. Belgium beer really does have a pleasant earthiness to it. Mussels are a popular dish in Belgian cuisine.
2. Asparagus Flemish Style
Asparagus Flemish Style is one of the most delicious Belgian dishes especially if you like vegetarian options. Asparagus Flemish Style is made steamed or boiled served with scrambled eggs, parsley and butter sauce. A perfect side dish in Belgium if you are looking for vegetarian dishes in Belgium.
3. BELGIAN FRIES
Belgian fries are produce from potatoes that were cut vertically and fry in hot oil. They consume it as a side dish or a snack on a regular basis, and pommes frites shops, known as frietkots or fritures, could be spot all over the country. Belgian frites are produce on the spot, chop into thicker strips and cook.
4. EEL IN THE GREEN
Eel in the Green is one the most delicious Belgian dishes a Flemish delicacy meal made with white wine, parsley, spinach, minty, tarragon, sage, dill, and lime juice and consists of chop eel in a peculiar green sauce. It’s a Flemish national meal out from area around Dendermonde and Antwerp all along River Scheldt. Eel in the Green must be usually serve, preferably fresh bread or chips on the side if possible.
5. BEEF STEW (CARBONNADE FLAMANDE)
Carbonade flamande is a meat stew with onions from Flanders. It’s very famous in Belgium and Flanders, France. Beer, thyme, juniper berries, mustard, and spicy bread are use to produce carbonade flamande.
6. SOLE MEUNIÈRE
Sole meunière is cook with sole fillets which have been gently coat and pan-fry with butter. Salt, pepper, and chop parsley are commonly use to flavor the fish. On the side, mash or boil potatoes are generally serve with sole meunière.
7. BELGIAN FISH SOUP
Clean and fillet fish chunks and slice vegetables were cook in a rich, creamy fish stock in Belgian fish soup. Carrots, potatoes, onions, and leeks are some of the most commonly use veggies in the soup. Belgian fish soup is frequently flavor using dill, spices, bay leaves, salt, and pepper and enrich using butter and cooking cream.
8. LAPIN À LA GUEUZE (GUEUZE RABBIT)
Lapin à la gueuze is a lambic beer produce Belgium’s Brussels region. Lambic is spontaneously fermenting once it is expose to wild yeasts and bacteria unique to the Zenne valley, where Brussels is located. A year is allow to an Lapin à la gueuze to carbonate in the bottle, but it can be preserve for up to 20 years.
Stoemp, a potato base side dish, is among Belgium’s most famous foods. It’s prepare with mash potatoes and additional veggies like carrots and leeks. Stoemp is purée with mash potatoes after already being cook or fry.
10. GREY SHRIMPS
Grey Shrimps are a tiny shrimp species that live off the shores of Germany, Denmark, the Netherlands, and Belgium in the North Sea. The brown or gray appearance of these shrimps, and also their sensitive flesh with a particular sweet, mildly peppery, and exquisite flavor, make them easily identifiable. Grey Shrimps are also utilize in a number of sumptuous yet sophisticate cocktail recipes.
Waterzooi is a creamy texture typical Belgium shellfish soup. There are julienne-slice veggies, an eggs, and a cream base soup in this meal. The meal is create as just a novel method to include fish into Belgian cuisine. Waterzooi is frequently serve with crusty French bread and chop parsley or chervil on the side.
12. FRIKADELLEN MET KRIEKEN
The meal frikadellen met krieken is a famous Belgian meal! Frikadellen met Krieken are meatballs with cherry sauce. In one meal, you’ll find sweet, sour, and savory flavors.
Vol-au-vents are spherical, light, fluffy puff pastries having a cavity that can be fill with sweet or savory ingredients once the central part has indeed been remove. In a Madeira sauce, the stuffing comprise of mince chicken, breadcrumbs, and mushrooms. Vol-au-vent is now commonly serve as a snack or appetizer, with a chicken or fish filling.
14. CHICKEN WITH FRIES & APPLESAUCE
Belgians prefer combining savory and sweet flavors, such as chicken with fries and apple sauce. This renown Belgian favorite is prepare only with 3 main yet delectable ingredients, and it’s a meal you’ll love. The contrast between both the savory chicken, salty fries, and the spicy, sweet cinnamon flavor apple sauce in chicken with fries and apple sauce is a genuine delight.
15. FILET AMERICAIN
A raw beef spread known as Filet Américain. The difference between filet Américain and the more famous steak tartare is that filet Américain contains meat that is mince in a meat grinder. Filet Américain is commonly serve as an appetizer spread over crackers, but it is also serve sa main course with fries and a fresh salad on the side.
16. BOULETS LIÉGEOISE
Boulets liégeoise is a typical Belgian dish that originates in the city of Liège, as the name suggests. There are as many recipes as there are people who make it, like with other local recipes, with everyone bringing their own personal touch.
17. MOULES FRIES
Moules frites is a classic comfort food good dish with mussels with Belgian fries on the side. Belgium, the Netherlands, and northern France are all known for this meal. Moules frites can be available in most restaurants and is frequently share by large groups of people.
Frikandel is a one-of-a-kind, skinless, deep fry sausage that is famous in Belgium and the Netherlands. The origins of frikandel have long been discuss, with some claiming it to be Belgian and others claiming it to be Dutch. Across Belgium and the Netherlands, frikandel can be obtain at a variety of snack bars and friteries.
19. TOMATO CREVETTE
Tomato crevette is a Belgian specialty good dish of un-cook tomato stuffing, shrimp, mayonnaise, lime juice, parsley, and tomato puree. This meal is said to be finest when it’s fill with shrimp, with the tomato tops serving as beautiful covers. To serve, tomato crevette might be serve with fries or chop veggies.
20. STEAK TARTARE
Steak tartare is a thinly slice raw beef or horse meat appetizer season with salt, pepper, Worcestershire sauce, and can either Tabasco or mustard. A raw egg yolk, capers, onions, parsley, mince gherkins are combine with the meat. Traditionally, steak tartare is present with tartar sauce, and anything serve with it was refer to as à la tartare, hence the name.
21. HAM AND ENDIVE GRATIN
Ham and Endive Gratin, recognize in Belgium as chicons au gratin and also in France as endives au gratin. It’s compose out of Belgian endives that have been cook in butter, wrap in ham pieces, and top with a thick mornay sauce before even being bake.
Mitraillette is a Belgian sandwich thought to have originates in Brussels or Wallonia, the country’s French-speaking region near the French border. The sandwich is made up of a large baguette stuff with fries, fry meat, and a sauce of some sort. Mitraillette is a favorite dish after a night out, as well as the name refers to a submachine gun, probably referring to the baguette as a rifle, with the fries acting as bullets.
23. WHITE SAUSAGE
White Sausage is a typical Bavarian sausage prepare from mince veal and bacon from the back of the pig. The meat’s mild flavor, highlights by a parsley note, pairs well with the sweet mustard and therefore should be pair with a cold Weissbier. The white sausage is cook in water for about ten minutes, just shy of boiling.
24. CHOUX DE BRUXELLES
The Gemmifera Group of cabbages includes choux de Bruxelles, which is grown for its edible blooms. The leaf veggies have a diameter of 1.5–4.0 cm and look like little cabbages. The choux de Bruxelles has a lengthy history in Brussels, Belgium, whence it got its name.
25. LIÉGE SYRUP
Liège syrup is a famous Belgian fruit syrup produce from pears, apricots, apples, dates, and prunes. It first manufacture in 1937 and is often use in sauces, salad dressings, marinades, and desserts. Liège syrup is serve as a spread on a slice of bread or as a cheese complement.
BEST BELGIAN FOOD: BELGIAN CUISINE DESSERTS AND SNACKS TO TRY
26. BELGIAN CHOCOLATES
Belgian chocolates come in a wide range of shapes and sizes, including pralines, truffles, and chocolates fashion like eggs, animals, or other figures. They’re hugely common around the holidays. The Belgian chocolates business, which is famous around the world, began by adapting some of the techniques used by Swiss chocolatiers to create new chocolate mixes by blending rich, high-quality chocolate with nuts, liqueurs, and fruits.
27. BELGIAN WAFFLE
The most well-known Belgian culinary hallmark is the Belgian waffle. The cakes are bake in a specifically construct waffle iron, which generates a distinctive checkerboard pattern on the top and bottom of each cake, using thick dough or thin batter. However, this distinction is only acknowledge in Belgium; everywhere, this renown dessert is simply refer to as a Belgian waffle.
28. CHOCOLATE TRUFFLES
A chocolate truffle is a kind of chocolate dessert with a chocolate buttercream center coating in chocolate, cocoa powder, coconut, or chop and roast almonds, commonly in a spherical, conical, or curve shape, and usually dip with a powder sugar.
Belgian Tart is a no-fuss, slice-like treat made with buttery shortbread layers with jam and nuts. The tart is bake to perfection, resulting in a light and moist texture.
Oliebol is a classic Dutch and Belgian food that means oily ball in English. Flour, eggs, yeast, milk, and baking powder are all use to make the dough, which is deep-fry in hot oil. Oliebol has a crunchy exterior and a chewy, soft interior, making it a real representation of comfort food at its finest.
Spicy cookies known as speculoos are popular in Belgium, Germany, and the Netherlands. Cinnamon, cloves, nutmeg, and ginger have a strong scent. Speculoos are bake on the night of St Nicholas Day, which would be celebrated on December 5 and 6.
32. LA DAME BLANCHE
La dame blanche is a Belgian sweet treat. Vanilla ice cream, whip cream, and a warm chocolate dipping sauce with chocolate, cream, and butter are the main ingredients. Most Belgian restaurants serve la dame blanche, which would be name after a famous French opera base on Scottish novelist Sir Walter Scott’s works.
BELGIAN DRINKS: WHAT DRINKS IN BELGIUM TO TRY
33. BELGIAN COFFEE
Belgian coffee, fill coffee cup halfway with coffee then sweeten to taste. Float the cream on top and finish with a sprinkling of shredded chocolate. To make Belgian coffee, pour a tiny amount of espresso into a small glass cup, then cut it with an equal amount of steaming milk to mitigate the bitterness.
34. BELGIAN HOT CHOCOLATE
The cocoa content of Belgian hot chocolate is usually higher. As a result, they’ve discovered that Swiss chocolate is creamier and smoother on the palate. Belgian hot chocolate makers favor higher cocoa content, which is found most naturally in dark chocolate.
35. FRUIT BEERS
Fruit beers are non-alcoholic beers that are made by fermenting fruits such as strawberries, plums, raspberries, and cherries, which have a malty aroma.
36. BELGIAN BEER DUVEL
Belgian beer duvel is the typical Belgian strong golden ale and therefore is brew by Duvel Moortgat. That’s most likely why the label calls itself exceptional beer. The Belgian beer duvel, base in Puurs, Belgium, also owns a number of other brands around the world.
Witbier is a famous Belgian wheat beer style with ancient origins that was revitalize in the 1960s by Hoegaarden’s Pierre Celis. This beer is traditionally serve with unmalted wheat and serve unfiltered. The ABV of witbier typically ranges from 4.5 to 5.5 percent.
38. TRAPPIST BEER
Trappist beers are a unique type of beer. They have the label Authentic Trappist Beer on them. Trappist beers are brew within the walls of a Trappist monastery under the supervision and control of the monastic community, with the proceeds going to social work.
Originally produce from malt wine, jenever is a Dutch spirit. Because the drink had such a strong and peculiar flavor, it was frequently infuse with other herbs, including juniper, which gave rise to the name jenever.
40. BLACK RUSSIAN
Black Russian first invent in Brussels in 1949 by Gustav Tops, a Belgian bartender, in honor of the US ambassador to Luxembourg. Vodka and Kahlua coffee liquor are use in this cocktail. Traditional Black Russians are prepared by shaking vodka and Kahlua together and then serving on the rocks in an old fashion glass with no garnishes.
Hope you liked our Belgian food blog post. Which one in the list of Belgian dishes is your favorite? Did you like traditional food in Belgium and Belgian cuisine? Let us know in the comments below.
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