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.

Seasonal: tours, tastings and classes in Bruges

Bruges: Chocolate Truffle Making Class★ 4.7 (203)

1.5 hours

Bruges: Chocolate Truffle Making Class

Join a hands-on chocolate truffle workshop in Bruges to learn how to make your own delicious Belgian chocolate truffles. Take home your own chocolates and taste some d...

from€46 Check dates

See all 196 bookable experiences in Bruges

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