Food and Drink
in Belgium

Fries

Belgian fries are not a side dish – they are considered a national treasure. One of their hallmarks is the double-frying method: first, the potato sticks are fried at a low temperature, then, after resting, they are fried again at high heat until crisp on the outside and soft inside. Traditionally, they are served in a paper cone with a wide choice of sauces – mayonnaise and Andalouse being the favourites. The origins of fries are still debated between Belgium and France, but in daily life, Belgians see them – unlike the French – as an essential part of their culture.

Mussels

“Moules frites” are Belgium’s most famous dish: mussels served with fries. The mussels are cooked in white wine with celery, onions, and herbs, and sometimes with beer or cream depending on the region. There are dozens of variations. The mussels are eaten straight from the shell, the fries by hand. The dish is especially popular in summer and along the coast, when mussel season begins. “Moules frites” brings together two typical features of Belgian cuisine – simple preparation using fresh ingredients and a deep affection for fries. It is less a luxury meal than a symbol of Belgian conviviality.

Meatballs

“Boulet liégeois” is a hearty meatball from the Liège region. Usually made from a mix of beef and pork, it is seasoned and served in a sweet-and-sour sauce of onions, vinegar, pear or apple syrup (“Sirop de Liège”), and sometimes raisins. This combination of savory and fruity is typical of Walloon cooking. The meatballs are often served with fries or mashed potatoes. The dish represents classic home-style cooking as found in Belgian brasseries and family kitchens – rich, simple, and full of flavor.

Dishes

Belgium offers a wealth of regional dishes that differ between Flanders and Wallonia but are enjoyed nationwide. Classics like “Waterzooi” (fish stew), “Carbonade flamande” (beef stew in beer sauce), and “Stoemp” (mashed potatoes with vegetables) represent different influences. Belgian cooking blends craftsmanship with simplicity. Typical are rich sauces, butter, and beer as ingredients – hearty but never excessive. The national cuisine mirrors the country itself: small, diverse, regionally distinct, yet united by a remarkably consistent taste for honest, flavorful food.

Ham

“Jambon des Ardennes” comes from Belgium’s forested southern region. This air-dried or lightly smoked ham is made from pork legs rubbed with salt and then cured in the clear mountain air of the Ardennes. The result is a firm-textured ham with a robust flavor, often served thinly sliced as an appetizer or on bread. The curing process can take several months, giving it its characteristic mildly salty taste. “Jambon des Ardennes” is a protected regional product, symbolizing artisanal tradition and rural simplicity.

Cheese

Belgium has an impressive and often overlooked variety of cheeses. The range stretches from mild and creamy to strong and aged, many influenced by monastic traditions. Well-known examples include Chimay, washed with beer, and Herve, a pungent soft cheese with protected origin. In Wallonia, semi-hard and spicy cheeses are common, while Flanders tends to produce milder types. Most Belgian cheeses are made from cow’s milk and are often paired with beer. They reflect the country’s regional diversity – down-to-earth, handcrafted, and rooted in rural culture.

Brussels sprouts

Brussels sprouts truly originate around Brussels. Grown since the 17th century as a winter vegetable, the small green buds grow on stalks and are harvested after the first frost, when they develop their nutty flavor. In Belgium, they are often cooked with butter, bacon, or nutmeg rather than served plain. Despite their polarizing reputation abroad, they remain a staple of Belgian winter cooking – simple, seasonal, and deeply tied to the country’s farming traditions.

Chicory

Belgian chicory is one of the country’s signature winter vegetables. Its pale leaves grow in darkness, which preserves their mild bitterness and light color. The method was discovered in the 19th century near Brussels, and chicory has since become a symbol of Belgian vegetable cultivation. It can be eaten raw in salads, baked with ham, or steamed. In Wallonia, “chicon au gratin” is a classic. Chicory represents a subtle, slightly bitter flavor typical of Belgian cuisine – modest yet refined.

Pralines

Belgian pralines are symbols of fine chocolate craftsmanship. Invented in early 20th-century Brussels, chocolatiers like Neuhaus and Leonidas perfected the filled chocolate. The shell is made from high-quality couverture and filled with ganache, nougat, caramel, or liqueur. What matters most is the quality of the ingredients and precision in preparation. In Belgium, pralines are seen less as luxury items and more as expressions of care and culinary refinement. Each praline is a small piece of craftsmanship – subtle rather than showy, balancing sweetness, texture, and aroma.

Cuberdons

The “Cuberdon” is a typical Belgian candy: small, cone-shaped sweets with a soft, syrupy filling. Usually purple but available in many flavors and colors, they are hard on the outside and liquid inside – a unique contrast. Because of their delicate texture, cuberdons are rarely exported and must be eaten fresh. Their origin is disputed, but in Ghent, where they’re known as “neuzekes,” they are part of the city’s identity. They embody a nostalgic confectionery tradition that has barely changed over time.

Babeluttes

“Babeluttes” are traditional caramel candies from Belgium’s Flemish coast, especially around Heist and Knokke. Made from sugar, butter, and syrup – sometimes with vanilla – their name is said to come from a French pun on “bavarder” (to chatter), referring to their sticky texture. Once sold by street vendors wrapped in paper, Babeluttes today evoke memories of seaside summers – a simple treat enjoyed by children and adults alike. Their taste is straightforward yet distinct: sweet caramel with a hint of salt.

Speculoos

“Speculoos” are traditional Belgian spiced biscuits – flat, crisp, and often shaped with molded figures. Made from brown sugar, butter, and a mix of cinnamon, cloves, and nutmeg, they were once baked for Saint Nicholas Day but are now eaten year-round with coffee or dessert. In Belgium, Speculoos have near-cult status: turned into spreads, ice cream flavors, or cheesecake bases. Their slightly caramelized taste sets them apart from other spiced cookies. Speculoos represent the link between tradition and everyday life – simple, aromatic, and firmly rooted in Belgian culture.

Waffles

Belgian waffles come in two main types: Brussels and Liège. The Brussels waffle is light, rectangular, and made from a liquid batter that stays airy after baking. The Liège waffle is denser, oval, and contains pearl sugar that caramelizes as it cooks. Both are served fresh from the iron – plain, with powdered sugar, or cream. In Brussels, they’re found on markets and in cafés; in Liège, they’re street food. They show how simple ingredients, shaped by regional habits, become part of local identity.

Pastries

Belgian patisseries are known for their pastries – small tarts and cakes made with great craftsmanship. Tartelettes use shortcrust pastry filled with fruit, vanilla cream, or chocolate, while gâteaux are often creamier and more festive. Unlike French patisserie, Belgian baking focuses less on ornamentation and more on substance: good butter, fresh fruit, honest sweetness. These pastries are found in cafés and bakeries everywhere, reflecting Belgium’s homely baking tradition – familiar, slightly nostalgic, yet carefully made.

Rice tart

The rice tart originates from the Verviers region and is a staple of Walloon baking culture. It consists of a yeast dough base filled with sweet milk rice and baked to a golden crust. The mix of creamy filling and soft pastry is simple yet distinctive. Bakeries sell it in generous slices, sometimes slightly caramelized or dusted with cinnamon. It’s a classic example of Belgian everyday cuisine – wholesome, modest, and unadorned – a piece of regional identity passed down through generations.

Spa water

The mineral water from Spa, a town in the Ardennes, is one of Europe’s oldest commercially distributed waters. As early as the 16th century, its purity was prized by the nobility. The word “spa” itself became synonymous with health resorts. The water is known for its balanced minerals and gentle carbonation. Bottled in several varieties, it is an everyday staple in Belgium. Spa water represents not luxury but continuity and purity – a quiet yet enduring export success.

Beer

Belgium is world-famous for its beer culture. With hundreds of breweries and styles, the range spans Trappist ales to modern craft brews. Diversity is key: strong Dubbel and Tripel, fruity Lambic and Gueuze, or seasonal specialties. Beer here is not merely consumed but cherished – each variety served in its own glass and often paired with food. Brewing tradition runs deep and was recognized by UNESCO in 2016 as Intangible Cultural Heritage. Belgian beer stands for artisanal variety and everyday culture.

Genever / Pèkèt

Genever – called “Pèkèt” in Wallonia – is the forerunner of gin. This clear grain spirit flavored with juniper berries has a long Belgian history. Once a farmer’s drink, it now exists in countless varieties, from dry to fruit-flavored. Especially in Flanders and Liège, Genever is drunk neat, slightly chilled, from small glasses. It belongs to folk festivals as much as to quiet evenings. Its cultural value lies less in its alcohol content than in its roots – a drink that embodies Belgian earthiness and calm.