Brussels: Food Tour of 10 Tastings - Waffles, Beers & More
Discover Brussels through its flavors on this foodie tour in the historic city center. Taste waffles, chocolate, beer, and classic Belgian dishes while exploring iconi...
What is in season in Brussels. and what to order when the market changes.
Spring
- Belgian white asparagus (Mechelse witloof asparagus): April to June: white asparagus appears on every brasserie menu, served with butter and a soft-boiled egg.
- North Sea grey shrimp: Spring is peak season for the crevettes grises, shelled by hand at Sainte-Catherine and worked into croquettes everywhere.
- Morels and fresh herbs: Late April to mid-May, morels arrive at the Marche du Sablon and the Tanneurs hall; fresh chervil and chives lead the herb counters.
- First rhubarb and strawberries: Mid-May the rhubarb appears at Marche du Chatelain; Belgian strawberries start mid-June from the Hoogstraten region.
Summer
- Moules de Zelande (mussels): Mussel season runs July through April but peaks August to October. The Belgian-Dutch Zelande mussels are the standard for moules-frites pots.
- Belgian endive (witloof / chicons): Witloof is technically a winter crop forced in dark cellars, but it appears on summer salad plates at every brasserie.
- Cherries and kriek production: Schaerbeek cherries (now mostly Polish) feed the lambic kriek production at Cantillon and 3 Fonteinen each summer.
- Belgian tomatoes and cucumber: Greenhouse tomatoes peak July to September; the watery Belgian cucumber is a brasserie-salad staple.
Autumn
- Game (venison, wild boar, pheasant): September to November is game season. Brasseries serve civet of venison; fine-dining rooms run multi-course game menus.
- Belgian endive (chicons), peak season: October onward, chicons start their proper season. Wrapped in ham, baked with bechamel and cheese as chicons au gratin.
- Mushrooms and chestnuts: Wild mushrooms from the Ardennes appear at the Marche des Tanneurs and Sablon; chestnuts roast on the Grand Place from late November.
Winter
- Saint Martin's goose, November 11: Saint Martin's Day on 11 November opens the goose week. Brasseries run roast-goose specials through mid-November.
- Stoemp and root vegetables: Winter is stoemp season: mashed potatoes with carrots, kale or celery, served with sausage at every Marolles brasserie.
- Carbonnade flamande: The dark-beer beef stew is at its best November through February. Most brasseries cook it with Chimay Bleue or Westvleteren 8.
Book food experiences in Brussels
Brussels Food Tour: Main Dish, Beer, Waffle & Chocolate
Explore Brussels on a guided food tour, tasting croquette, waffle, Belgian beer, cheese, boulette with fries and rich Belgian chocolate.
Brussels: Hungry Mary's Famous Beer and Chocolate Tour
Discover Brussels' famous beer and chocolate scene with a local guide. Sample up to 10 different chocolates from boutique makers and 5 beers from craft and traditional...
Brussels: Bean-to-Bar Belgian Chocolate Workshop & Tastings
Discover real bean-to-bar chocolate making. Craft truffles, mendiants and a personalized chocolate bar while learning the secrets of ethical Belgian chocolate.
Brussels: Small Group Chocolate Tasting Tour – Max 10 Guests
Enjoy a delightful 2-hour chocolate tasting walk in Brussels. In an intimate group of max 10, visit 5 top shops and savor at least 8 premium tastings while discovering...