Brussels' rustic mashed potatoes blended with vegetables (carrots, kale, celery, leeks) and butter or cream. Served with sausage, bacon or roast meats; deeply seasonal.
Stoemp emerged in 19th-century Brussels as a working-class kitchen-economy dish, mashing whatever vegetables were cheap and to hand into potatoes. The word is Brusseleir slang for 'mash'. The Marolles and Anderlecht canteens preserved the tradition through the post-war decades, and stoemp remains a cold-weather brasserie staple paired with sausage or roast pork.
4 editor picks for Stoemp in Brussels, ranked by editorial score. All Brussels signature dishes · Stoemp across every city.
Au Vieux Saint Martin ★ 4.3
sablon · Place du Grand Sablon 38, 1000 Brussels
Au Vieux Saint Martin in Brussels has held the corner of Place du Grand Sablon since 1968. The Niels family invented Belgian filet americain here.
Brasserie Ploegmans ★ 4.1
marolles · Rue Haute 148, 1000 Brussels
Brasserie Ploegmans in Brussels' Marolles is the wood-panelled local that runs Belgian standards: meatballs, shrimp croquettes, choucroute garnie.
Au Stekerlapatte ★ 4.0
marolles · Rue des Prêtres 4, 1000 Brussels
Au Stekerlapatte in Brussels' Marolles is the wood-panelled bistro on Rue des Pretres. Boudin noir with caramelised apples, shrimp croquettes.
Volle Gas ★ 3.9
ixelles · Place Fernand Cocq 21, 1050 Ixelles
Volle Gas in Brussels' Ixelles is a 1924 Art Deco brasserie on Place Fernand Cocq. Kitchen leans belgian brasserie. At Place Fernand Cocq 21.