What is in season in Antwerp. and what to order when the market changes.
Spring
- White asparagus from Mechelen: April to June peak. The Mechelse koekoek heritage chicken pairs at brasseries like Dôme and Bistrot du Nord.
- Morels: Late April through May. Fine-dining rooms put them on the tasting menu paired with veal or asparagus.
- Belgian green asparagus: May to June. Lighter than the white asparagus; brasseries pair it with North Sea sole.
Summer
- Mussels with frites: Season opens around 15 July. Bocadero on Eilandje and Mampoko on Amerikalei put them on the daily menu.
- Hoogstraten strawberries: May to October peak. The Hoogstraten growers' stalls run at Antwerp markets through summer.
- North Sea sole and turbot: July to September peak. RAS and Bistrot du Nord serve them off the daily chalkboard.
Autumn
- Game and pheasant: October to January. Bistrot du Nord and Dôme run a full game menu for the autumn season.
- Belgian endive (witloof): September through April. Witloof gegratineerd with ham and béchamel is the canonical Antwerp gratin.
- Chestnuts and Belgian sprouts: October to December. Roasted chestnut carts appear around Grote Markt and Groenplaats.
Winter
- Stoofvlees and Flemish stew: November to March. Elfde Gebod and most Belgian brown cafes serve the canonical version with frites year-round but stew season is winter.
- Mussels late season: November to March, second mussel window. The Zeeland mussels run smaller and sweeter than the summer catch.
- Christmas market food: Glühwein, frites with stoofvleessaus, speculoos and waffles. Grote Markt and Groenplaats from early December.