Local dishes in Brussels
Brussels can lay a fair claim to being one of Europe’s best dining destinations, regardless of your taste, price range or preferred cuisine. In particular, it’s worth seeking out typically Bruxellois dishes, canny amalgamations of Walloon and Flemish ingredients and cooking styles.
Some typical dishes
Moules-frites: Effectively the national dish, no trip to Brussels is complete without tucking into a steaming pot of locally caught mussels and freshly cooked fries.
Waterzooi: A delicious, filling soup-cum-stew, made with either chicken (van kip) or fish (van riviervis).
Meat dishes
Stoverij: Stewed beef and offal (especially liver and kidneys), slowly tenderised in dark beer and served with a slice of bread covered in mustard.
Hutsepot: A winter warmer consisting of various bits of beef and pork (including pigs’ trotters and ears) casseroled with turnips, celery, leeks and parsnips.
Street food
Sweets and desserts
Stands all across the city sell waffles (gaufres/wafels), a mixture of butter, flour, eggs, and sugar grilled on deep-ridged waffle irons and served steaming hot with jam, honey, whipped cream, ice cream, chocolate or fruit. Belgium is, of course, famous for its chocolates: the big chocolatiers – Neuhaus, Godiva and Leonidas – have stores in all the main towns and cities, but all of Belgium’s cities now boast at least a couple of small, independent chocolate makers.
Local drinks
Belgian beer: Beyond the common lager brands – Stella Artois, Jupiler and Maes – there are about 700 speciality beers, from dark stouts to fruit beers, wheat beers and brown ales. The most famous are the strong ales brewed by the country’s six Trappist monasteries.
Genever: Similar to gin, it’s made from grain spirit and flavoured by juniper berries. It’s available in most ordinary and specialist bars, with several hundred varieties available.