What is in season in Bruges. and what to order when the market changes.
Spring
- White asparagus: Belgian white asparagus, the witte goud or white gold, runs from April into June. Flemish kitchens serve it the classic way, with melted butter, chopped egg and a little nutmeg.
- North Sea sole and morels: Spring brings fine North Sea sole off the Zeebrugge boats and foraged morels onto bistro menus, often paired in a single buttery plate.
Summer
- Mussels: Mussel season opens through summer and runs into winter, served in a steaming casserole with frites. The North Sea and Zeeland beds supply most Bruges kitchens.
- Grey shrimp: North Sea grey shrimp are at their sweetest in the warmer months, hand-peeled into croquettes, tomato-shrimp starters and salads across the city.
Autumn
- Game: Autumn is game season in Flanders, with venison, hare, pheasant and wild duck on bistro menus, braised long and often paired with a dark Belgian beer.
- Chanterelles: Forest chanterelles and other wild mushrooms appear in autumn, folded into sauces and game plates or served simply with butter and parsley.
Winter
- Stoofvlees: Cold months belong to stoofvlees, beef braised in dark abbey ale and served with frites. It is the everyday Flemish winter plate in Bruges brown cafes.
- Witloof and waterzooi: Winter brings Belgian endive, the witloof, gratinated with ham and cheese, and creamy waterzooi stews of chicken or fish to warm the table.