Traditional Foods to Eat in Belgium—And Where to Try Them

You’ll need at least a couple of servings of frites on any https://kamalinews.id/ trip to Belgium. Supposedly the inspiration for French fries (U.S. soldiers are said to have eaten them during World War II and mistaken Belgium for France when recreating them back home), they tend to be slightly crunchier over here, and the sauce on top is almost as important as the frites itself, with a huge range offered at most fritures (places that make fries, and little else). Mayonnaise is the classic topping, although many Belgians love andalouse—a blend of mayo, tomato paste, and peppers mixed together.

If you’re by the sea in Belgium, there’s only one thing to eat: mussels and fries. Visiting in summer? You’ve picked the perfect season to eat them, too. North Sea mussels are harvested from June through April but they’re best at the height of the season. Bigger than French mussels, they’re served in individual cauldrons with frites on the side, and the only decision you need to make is which sauce to go for—whether that’s the classic white wine and vegetable broth, the oh-so-Belgian beer iteration, or something more adventurous (spicy Thai sauce, anyone?). Pro tip: Locals use empty shells as tongs to scoop up loose mussels from the broth.

What’s so special about Belgian waffles? They have deeper grooves than U.S. ones, so they can hold more of the topping. They also tend to be larger but less doughy, and they’re crispier, too. Stalls around the country offer any number of toppings, but the classics tend to be whipped cream, Nutella or fresh fruit. In Liège, they’re often served plain, instead adding pearl sugar into the batter, which partially melts when it meets the griddle. The Belgian royal family is known to be especially partial to Liège waffles—particularly from the pastry shop Patisserie Eggenols.

This creamy, soupish stew is so clearly Flemish there’s no French-name equivalent. Sure, fish, butter, and eggs doesn’t sound like a winning combination, but don’t judge by appearances. The dish, which originates from Ghent, has serious clout—it dates back to the Middle Ages, and counts Holy Roman Emperor Charles V (who reigned from 1500-1558) as one of its first fans—although today you’re more likely to find it made with chicken than fish. And because this is Belgium, beer is often added, too.

Crevettes grises—teeny gray shrimp—are everywhere in Belgium, caught in the North Sea and served in myriad forms across the country. A croquette is one of the tastiest ways to eat them: packed together, rolled in a rich sauce (usually béchamel), covered in breadcrumbs and then fried. The inside of a good croquette will be just the right consistency—more oozing than gooey, but never liquid.