What to Eat in Belgium

Belgium sits on the North Sea with a temperate maritime climate, which shapes a table rich in seafood, dairy, and cool-season vegetables. Daily eating leans on bread, soups, and stews, with beer often used for cooking as much as for drinking.

Regional identity matters: Flanders brings beer-braised dishes and robust sauces, while Wallonia favors slow-cooked comforts and farmhouse traditions. Brasseries bridge both, serving uncomplicated, technique-driven plates at lunch and dinner.

Moules-frites pairs quick-steamed mussels with a mound of crisp fries, a brasserie staple rooted in coastal supply and urban appetite. Mussels are scrubbed and cooked briefly in a heavy pot with aromatics such as celery, leeks, shallots, and parsley, then moistened with white wine or a light beer; common variations include marinière (wine and herbs), crème (a splash of cream), or curry. The broth tastes briny and herbaceous, the mussels plump and sweet, and the contrast with hot fries and a spoonful of mayonnaise underscores the dish’s balance of richness and freshness. Traditionally favored from late summer into cooler months when mussels are at their best, it is eaten as a main course in Brussels brasseries and along the coast, often served directly in the black pot with the savory cooking juices.

Carbonade flamande (stoofvlees in Dutch) is a slow-braised beef stew built on onions and Belgian beer, a hallmark of Flanders’ kitchen. Beef chuck is browned in butter, joined by plenty of onions, then simmered with a malty brown ale or oud bruin, bay leaves, thyme, and a slice of bread spread with mustard that dissolves to thicken the sauce; some cooks enrich with sirop de Liège or a pinch of spice to balance bitterness. The result is tender meat in a glossy, slightly sweet-sour gravy with a deep hop-and-malt backbone and faint mustard heat. Often served with fries, boiled potatoes, or stoemp, it anchors winter menus and Sunday family meals, and it reflects Belgium’s brewing heritage where beer is a cooking liquid as essential as stock.

Waterzooi, closely tied to Ghent, began as a fish stew from local rivers before chicken became common; both versions share a gentle poaching method. Leeks, celery, carrots, and sometimes potatoes simmer in a light stock before pieces of fish or chicken are added and cooked softly, then the broth is finished with a liaison of egg yolks and cream that yields a pale, velvety soup-stew; parsley and chervil often add freshness. The flavor is mild, clean, and aromatic, with tender vegetables and protein suspended in a silky sauce that invites spooning. Served with boiled potatoes or bread, waterzooi is eaten year-round but especially in cooler weather, and in Ghent it carries civic pride as a dish that connects medieval river cookery with modern Flemish comfort.

Shrimp croquettes showcase tiny grey North Sea shrimp (crevettes grises/grijze garnalen) folded into a thick béchamel or mousseline. The filling, seasoned with nutmeg, lemon, and parsley, is chilled until firm, shaped into cylinders, then breaded—often double-crumbed—for a brittle crust before deep-frying; they are commonly served with a lemon wedge and fried parsley. Bite through the shell and you meet a hot, creamy interior loaded with sweet, iodine-rich shrimp that defines the croquette’s aroma and taste. A classic starter in Brussels and along the coast, it appears at family celebrations and brasserie tables, and quality versions are regarded as benchmarks of culinary skill in a country where frying technique and seafood handling are taken seriously.

Belgian waffles come in two iconic styles with distinct formulas and textures. The Brussels waffle uses a yeasted batter—sometimes with whipped egg whites—baked in deep, rectangular irons to produce a light interior and crisp exterior, typically served with just powdered sugar or modest toppings like whipped cream or fruit. The Liège waffle is made from a brioche-like yeasted dough enriched with butter and studded with pearl sugar that caramelizes on the iron, yielding a denser, chewier waffle with a crackling, caramelized crust best eaten warm and plain. Both are common street or café snacks rather than breakfast staples, enjoyed in Brussels, Liège, and beyond in the afternoon or at fairs, with the Brussels style having gained international notice through mid-20th-century expositions.

Belgian cuisine marries North Sea seafood, farmhouse dairy, and beer-driven cooking techniques across a bilingual culinary map. Precision frying, careful braising, and gentle poaching define texture, while regional dishes carry local identity from Ghent to Brussels and Liège. Explore more food guides and plan weather-smart trips with Sunheron’s tools to match your appetite with the right season.