19 Traditional Belgian Foods to Try

Traditional Belgian foods

Belgian cuisine is a beautiful blend of French finesse, German heartiness, and Dutch simplicity, reflecting the country’s unique position at the crossroads of Europe.

Its culinary history stretches back centuries, deeply influenced by regional ingredients and the changing seasons.

Belgium’s love for fresh produce, high quality meats, and, of course, beer, shines through in every dish.

Whether it’s the decadent stews of Flanders, the seafood of the coastal regions, or the sweet treats of Wallonia, Belgian food tells a story of tradition, innovation, and a deep respect for flavour.

1. Waterzooi (Creamy Stew)

Waterzooi (Creamy Stew)

Originating from the city of Ghent, Waterzooi began as a fish stew but evolved into a chicken based version as freshwater fish became scarce.

The dish is built around a luxurious broth, thickened with egg yolks and cream, which creates a silky texture. The chicken is cooked slowly, absorbing the subtle flavours of leeks, carrots, and celery.

The creamy consistency paired with tender chicken makes this a warming dish, perfect for colder months. Served with crusty bread, it’s the kind of meal that’s as comforting as it is satisfying.

2. Moules Frites (Mussels with Fries)

Moules Frites (Mussels with Fries)

Moules frites is an unmissable Belgian classic, especially popular along the coast. The mussels are typically steamed with garlic, onions, parsley, and a splash of white wine, creating a briny, aromatic broth.

This dish strikes the perfect balance between the oceanic sweetness of the mussels and the salty crunch of the fries.

The fries, or frites, are double fried for extra crispiness, which makes them an ideal companion to mop up the delicious broth. It’s a casual yet flavour packed dish, often enjoyed with a cold Belgian beer.

3. Carbonade Flamande (Beef Stew)

Carbonade Flamande (Flemish Beef Stew)

Flemish carbonade is Belgium’s answer to France’s boeuf bourguignon, but with a Belgian twist, it’s made with dark beer instead of wine.

The slow cooking allows the beef to absorb the malty sweetness of the beer, resulting in meat that’s melt in your mouth tender.

A hint of mustard and the addition of a slice of bread spread with mustard (which dissolves into the stew) create layers of rich, tangy flavour.

The stew is hearty and warming, often paired with frites or a slice of rustic bread to soak up the deep, caramelized sauce.

4. Stoofvlees (Flemish Stew)

Stoofvlees (Flemish Beef Stew)

Much like carbonade flamande, stoofvlees is a beloved Flemish stew made with beef and beer. The secret lies in the beer selection, using a dark, rich ale is essential to achieve the dish’s signature flavour.

A sweet sour note comes from the addition of vinegar and brown sugar, balancing out the richness of the meat. The stew is traditionally served with fries or mashed potatoes, making it a robust, soul soothing meal.

The long, slow cooking process allows the beef to become incredibly tender, making each bite a delight.

5. Boudin Blanc (White Sausage)

Boudin Blanc (White Sausage)

Boudin blanc is a type of mild, delicate sausage made from finely ground pork, milk, and a mix of spices like nutmeg and cloves.

The result is a smooth, almost creamy texture that melts in your mouth. It’s typically pan fried until golden brown, giving it a crisp exterior that contrasts beautifully with the soft interior.

Served with mashed potatoes or even a fruit compote like applesauce, it’s a dish that’s both comforting and flavourful.

Boudin blanc has its roots in the Ardennes region, known for its sausages and rich, rural cuisine.

6. Speculoos (Spiced Shortbread)

Speculoos (Spiced Shortbread)

Speculoos cookies are synonymous with Belgian holidays, particularly around St. Nicholas Day in December.

These thin, crispy cookies are flavoured with a blend of warm spices; cinnamon, nutmeg, cloves, and ginger, which fill the air with a nostalgic aroma.

Traditionally, speculoos were shaped into intricate designs, often depicting religious or historical figures.

Their crunchy texture and spiced flavour make them perfect for dunking in coffee or tea. Today, speculoos is not only enjoyed as a cookie but also in spreads, ice creams, and desserts.

7. Lapin à la Gueuze (Rabbit in Beer Sauce)

Lapin à la Gueuze (Rabbit in Beer Sauce)

Lapin à la gueuze is a prime example of Belgium’s love affair with beer based cooking. In this dish, rabbit is slowly braised in gueuze, a traditional Belgian beer known for its tart, almost sour flavour.

The beer, along with onions and prunes, creates a sauce that is both tangy and slightly sweet, perfectly complementing the lean meat of the rabbit.

This dish is often served with potatoes or a rustic loaf of bread, and it showcases the balance between savoury and slightly sweet flavours that Belgian cuisine does so well.

8. Chicon au Gratin (Endive Gratin)

Chicon au Gratin (Endive Gratin)

Chicon au gratin is one of Belgium’s most beloved comfort foods, especially during the colder months.

Bitter Belgian endives are wrapped in ham, then smothered in a rich béchamel sauce, and topped with melted cheese before being baked until golden.

The slight bitterness of the endive contrasts with the creamy sauce and the salty ham, creating a dish that is full of flavour yet incredibly satisfying.

It’s a dish that represents the heartiness of Wallonian cooking, bringing warmth and richness to the table.

9. Croustillons (Fried Dough Balls)

Belgian Croustillons

Croustillons are small, round doughnuts often sold at Belgian fairs and markets. These bite sized treats are deep fried until golden and crispy on the outside, while remaining light and airy inside.

They’re typically dusted with powdered sugar and served hot, making them an irresistible snack. The dough itself is simple, made from flour, eggs, and yeast, but the magic happens when it’s fried to perfection.

Croustillons are a taste of nostalgia for many Belgians, evoking memories of childhood trips to the fair.

10. Gaufres de Liège (Liège Waffles)

Gaufres de Liège (Liège Waffles)

Unlike the lighter, crisper Brussels waffles, Liège waffles are dense, chewy, and packed with pockets of caramelized sugar.

Made with a yeast leavened dough and pearl sugar, they caramelize as they cook, giving them a rich, sweet crust. These waffles are often enjoyed as a street food, eaten by hand while still warm.

Their dense texture and sugary sweetness make them perfect for a mid-afternoon snack or a decadent breakfast. Liège waffles are less about toppings and more about enjoying the complex flavours of the dough itself.

11. Filet Américain (Steak Tartare)

Filet Américain (Belgian Steak Tartare)

Filet Américain is Belgium’s answer to steak tartare, a dish that’s beloved for its simplicity and freshness.

Made from finely minced raw beef, the meat is seasoned with capers, onions, mustard, and Worcestershire sauce, creating a tangy, flavourful mixture. Often topped with a raw egg yolk, it’s traditionally served with fries or bread.

This dish might seem simple, but the freshness of the ingredients is key, making it a favourite among those who appreciate the purity of flavours in their food.

12. Paling in ‘t Groen (Eel in Green Herb Sauce)

Paling in ‘t Groen (Eel in Green Herb Sauce)

Paling in ‘t groen is a traditional Flemish dish featuring freshwater eel cooked in a vibrant green herb sauce.

The sauce is made from a blend of fresh herbs like parsley, sorrel, and mint, which give it a bright, fresh flavour.

The mild, slightly sweet taste of the eel pairs beautifully with the tangy, herby sauce, creating a dish that’s both light and flavourful.

It’s typically served with boiled potatoes or crusty bread, making for a refreshing yet satisfying meal that showcases the natural bounty of Belgium’s rivers.

13. Garnaalkroketten (Shrimp Croquettes)

Garnaalkroketten (Shrimp Croquettes)

Garnaalkroketten are a beloved Belgian starter, filled with a creamy mixture of North Sea shrimp and béchamel sauce, then breaded and fried until golden and crispy.

The tiny grey shrimp, known for their delicate flavour, lend the croquettes a subtle sweetness that contrasts beautifully with the rich, creamy interior.

The crispy exterior adds texture, making each bite a satisfying mix of crunch and smoothness.

These croquettes are often served with a wedge of lemon and a side salad, making them a perfect appetizer to begin a meal.

14. Couque de Dinant (Honey Biscuit)

Couque de Dinant (Honey Biscuit)

Couque de Dinant is a unique Belgian biscuit made from just two ingredients: flour and honey. This rock hard biscuit has a long shelf life and a deep, robust flavour, thanks to the caramelized honey.

Traditionally baked in intricate wooden moulds, the biscuits are as beautiful as they are flavourful.

Despite their hardness, couque de Dinant softens when dunked in tea or coffee, releasing the rich, caramel like flavours of the honey. This simple yet distinctive treat has been a part of Belgian culture for centuries.

15. Geraardsbergse Mattentaart

Geraardsbergse Mattentaart

Geraardsbergse Mattentaart is a delicacy with centuries of history. Originating from the town of Geraardsbergen, this dessert is made with a rich, buttery puff pastry filled with “mattenbrij” – a curd based mixture crafted from milk, eggs, sugar, and almonds.

The texture is creamy yet firm, and the taste is subtly sweet with a slight tang from the curd. First documented in the 16th century, this tart was once reserved for special occasions but remains a cherished part of Belgium’s culinary tradition.

Best enjoyed with a strong coffee, it embodies the country’s appreciation for time honoured craftsmanship in baking.

16. Tomates aux Crevettes (Tomatoes with Shrimp)

Tomates aux Crevettes (Tomatoes with Shrimp)

Tomates aux crevettes is a refreshing and elegant starter that features ripe, hollowed out tomatoes stuffed with a creamy mixture of tiny North Sea shrimp and mayonnaise.

The sweetness of the tomatoes complements the delicate brininess of the shrimp, while the mayonnaise adds a smooth richness.

Often served chilled, this dish is perfect for summer, offering a light yet flavourful way to begin a meal. It’s a favourite in coastal regions where shrimp are plentiful.

17. Stoemp (Mashed Potatoes and Vegetables)

Stoemp (Mashed Potatoes and Vegetables)

Stoemp is a rustic side dish that combines mashed potatoes with a variety of vegetables, such as carrots, leeks, or spinach.

The vegetables are cooked together with the potatoes, creating a dish that’s both creamy and hearty, with the vegetables adding a sweet, earthy flavour.

Stoemp is often served alongside sausages or stews, making it a versatile and comforting addition to many meals.

It’s a humble dish, but its simplicity is what makes it so beloved, offering a taste of home cooked Belgian comfort food.

18. Chou de Bruxelles (Brussels Sprouts)

Chou de Bruxelles (Brussels Sprouts)

Brussels sprouts are often sautéed with butter or bacon, turning their slightly bitter flavour into something savoury and rich.

While they’ve gained a bit of a bad reputation elsewhere, in Belgium, Brussels sprouts are celebrated for their versatility and deliciousness.

The caramelization that occurs when they’re pan fried brings out their natural sweetness, while the addition of bacon adds a smoky, salty element that complements their earthy flavour.

19. Rijsttaart (Rice Tart)

Rijsttaart (Rice Tart)

Rijsttaart is a Belgian dessert that’s simple yet utterly satisfying. The tart is filled with a creamy rice pudding, flavoured with vanilla and often a hint of cinnamon, which contrasts with the buttery, flaky pastry crust.

It’s a dessert that feels comforting and nostalgic, often served at family gatherings or as a sweet treat after dinner.

The smooth, custard like filling and crisp crust make it a delightful combination of textures and flavours, embodying the comforting nature of Belgian home baking.