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Moules-Frites
Fresh mussels cooked in white wine, celery, and onions, served with crispy Belgian fries.
The must-try food that defines Brussels, BE's culinary culture
Fresh mussels cooked in white wine, celery, and onions, served with crispy Belgian fries.
A light, rectangular waffle with deep pockets, typically dusted with powdered sugar or topped with cream.
A rich, slow-cooked beef stew made with dark Belgian beer, onions, and thyme.
Mashed potatoes mixed with seasonal vegetables like leeks, carrots, or cabbage, often served with sausage.
Belgian endives wrapped in ham slices, smothered in a creamy béchamel sauce and topped with melted cheese.
Creamy bechamel croquettes filled with North Sea grey shrimp, breaded and deep-fried.
Finely minced raw lean beef seasoned with capers, onions, and sauce, often served with fries or on bread.
Rabbit slow-cooked in a sour cherry beer sauce, offering a unique balance of savory and tart flavors.
Freshwater eels prepared in a vibrant green sauce made from fresh herbs like sorrel and parsley.
A popular street food sandwich consisting of a baguette filled with fried meat, fries, and a choice of sauce.
A creamy stew of chicken and vegetables, originating from Ghent but a staple in Brussels cuisine.
A crunchy, caramelized rectangular biscuit spiced with cinnamon and coated in pearl sugar.
A traditional spiced shortcrust biscuit with flavors of cinnamon, nutmeg, and cloves.
A hollowed-out raw tomato filled with North Sea grey shrimp mixed with mayonnaise.
A smooth, white sausage made from pork, milk, and breadcrumbs, often grilled or pan-fried.
A soft yeast-based tart topped with a thick layer of brown sugar and butter.
White asparagus served with a sauce of hard-boiled eggs, melted butter, and fresh parsley.
A warm salad made with green beans, bacon bits, and potatoes, dressed with vinegar.
A whole braised pork knuckle served with a tangy Belgian mustard sauce.
A puff pastry case filled with a creamy chicken and mushroom sauce, often including small meatballs.