What to Eat in Ghent

Ghent sits at the confluence of the Leie and Scheldt, a fertile corner of Flanders shaped by waterways and a temperate maritime climate. Mild temperatures and steady rainfall support dairy, root vegetables, and herbs, which anchor many local recipes.

Daily eating leans pragmatic: bread and spreads for breakfast, soup or a light sandwich at midday, and a warm, substantial evening meal. Markets and seasonality matter, with herb‑driven sauces in summer and slow braises in colder months reflecting local rhythms.

Gentse waterzooi is a creamy stew historically made with river fish from the Scheldt and Leie, though chicken became common as urban waters declined in quality. Leeks, carrots, celery, and potatoes simmer gently in a lightly salted stock, then a liaison of egg yolk and cream is whisked in off the heat to thicken without curdling. The result is velvety and aromatic, with tender protein, soft vegetables, and a broth that tastes subtly sweet from dairy and alliums. A dish with medieval roots tied to Ghent’s waterways, it is still cooked at home for cool evenings and served with bread to capture the sauce, appearing year‑round but especially welcome in damp weather.

Stoverij, also called Vlaamse stoofkarbonaden, is a slow-cooked beef stew braised in brown ale with onions, bay leaf, thyme, and mustard. A slice of bread—often spread with mustard—or a speculaas biscuit melts into the pot to thicken the gravy, yielding a glossy, malty sauce with a gentle bittersweet edge. The meat turns spoon‑tender while onions break down, giving a deep, warming flavor that pairs classically with crisp Belgian fries and a dollop of mayonnaise. A cornerstone of Flemish home cooking and brasserie menus, it is eaten across seasons but shines in colder months, reflecting how beer and pantry staples have long structured the region’s cooking.

Garnaalkroketten showcase grey North Sea shrimp (Crangon crangon), whose sweet, iodine‑rich flavor defines this classic starter. Peeled shrimp fold into a thick béchamel enriched with a concentrated stock made from their heads and shells, then the chilled filling is shaped, breaded, and fried until the crust shatters. Inside, the texture is creamy and elastic from the roux, dotted with tender shrimp; outside, it’s audibly crisp, often served with fried parsley and lemon. Though rooted in the coast, the croquettes are beloved in Ghent’s homes and eateries as a first course or light meal, illustrating the city’s historical ties to maritime trade and the wider Flemish preference for seafood prepared with restrained technique.

Cuberdons—locally nicknamed neuzekes, or little noses—are a 19th‑century Ghent confection with a firm, matte sugar shell encasing a viscous, almost syrupy core. Made from sugar syrup stabilized with gum arabic and often flavored with raspberry, violet, or blackcurrant, they set from the outside inward, creating the signature contrast of bite and flow. The aroma is floral‑fruity and the sweetness direct, yet the texture is what locals prize: a delicate crust yielding to a warm, sticky center that slowly liquefies over time. Traditionally sold fresh due to their short shelf life, cuberdons are a street‑side and market treat in Ghent, eaten as a snack or gifted during visits, and remain a point of local pride for their city‑specific history and craft.

Paling in ’t groen braises pieces of freshwater eel in a vividly green sauce built from heaps of soft herbs such as sorrel, chervil, parsley, mint, and sometimes watercress and spinach. After a brief simmer with shallot, lemon, and occasionally a splash of beer, the chopped herbs are stirred in at the end to keep the color bright and the flavors fresh. The taste is zesty and herbaceous with a gentle acidity that balances the eel’s rich, tight‑flaked flesh, and it’s typically served with fries or bread. Originating along the Scheldt basin and common in East Flanders, it is most associated with late spring and summer when herbs are abundant, and many cooks now seek responsibly sourced eel given pressures on European eel stocks.

Ghent’s cuisine balances river and sea influences with farm produce, beer cookery, and an affection for honest technique. Creamy stews, beer braises, seafood starters, and heritage sweets coexist with seasonal markets and herb‑driven flavors. Explore more dishes, regions, and weather‑ready ideas on Sunheron.com to plan meals and trips that match the season.