Crisp Belgian brown-sugar biscuit spiced with cinnamon, cloves, ginger and nutmeg. Eaten with coffee, used as a spoon for ice cream, ground into the city's signature spread.
Jean-Baptiste Dandoy opened a small biscuit shop on Rue du Marche aux Herbes in Brussels in 1829, baking speculoos from a recipe of brown sugar, butter and warming spice. The family business moved to Rue au Beurre in 1858, where it remains today. Speculoos became the canonical Belgian biscuit through the 19th century, spreading across Flemish and Walloon households and eventually inspiring the global biscoff spread in the 1980s.
3 editor picks for Speculoos in Brussels, ranked by editorial score. All Brussels signature dishes · Speculoos across every city.
Maison Dandoy ★ 4.6
Rue Charles Buls 14, 1000 Brussels
Maison Dandoy in Brussels has been baking speculoos since Jean-Baptiste Dandoy opened in 1829. The Rue Charles Buls tea room serves Brussels and Liège waffles from the upstairs counter.
Maison Dandoy Rue au Beurre ★ 4.5
Rue au Beurre 31, 1000 Brussels
Maison Dandoy on Rue au Beurre in Brussels is the family's 1858 flagship beside the Grand Place. Philippe Dandoy moved the bakery here from Marche aux Herbes; the shop counter still sells the original speculoos.
Wittamer ★ 4.5
Place du Grand Sablon 12, 1000 Brussels
Wittamer in Brussels has held the Sablon corner since 1910. The family patisserie supplies the Belgian royal house, with a tea room at number 6 and the original counter at number 12.