Signature dishes of Belgium

40 signature dishes found across every Belgium city we cover on TableJourney. Click through to see where to eat and what to order in each city. Want the global picture? Browse all dishes.

Antwerpse HandjesAntwerp · Hand-shaped butter cookies topped with sliced almonds, in three sizes and an optional chocolate-shell variant.Belgian fritesBruges · Potatoes cut thick and fried twice, crisp outside and soft inside, sold in a paper cone with mayonnaise or other sauces from a friterie or frietkot.Belgian Praline ChocolateGhentBelgian pralinesBruges · Belgian pralines are soft-centred chocolates in a chocolate casing, first introduced by Jean Neuhaus II in 1912 and sold by many Bruges chocolatiers.Belgian SpeculoosGhentBelgian waffleBruges · Two Belgian waffles: the light, crisp, rectangular Brussels waffle and the chewy Liège waffle, made from a brioche-based dough with pearl sugar.Brugse ZotBrugesCarbonnade flamandeBrussels · Flemish stew of beef or pork braised in beer with onions and mustard, the sauce sometimes thickened with bread.Cuberdon (Gentse Neuzen)GhentCuberdons (Neuzekes)AntwerpFilet americain2 cities · Finely minced raw beef seasoned with ingredients such as mustard, capers, onion and egg yolk, closely related to steak tartare and served with fries.Gaufre de BruxellesBrussels · The Brussels waffle: light, crisp and rectangular, with deep pockets, leavened with whisked egg whites or yeast.Liege Waffle (Gaufrette de Liege)GhentMitrailletteBrussels · Half a baguette filled with fries, a fried burger or sausage, salad and a sauce of your choice, popular with students.Mosselen met Friet (Mussels with Frites)GhentMoules-frites2 cities · Mussels cooked with aromatics such as celery, leek or white wine, served with frites.Paling in 't groenAntwerp · Freshwater eel from the Scheldt poached in a sharp green herb sauce of sorrel, parsley, chervil and tarragon, served with new potatoes.Paling in 't Groen (Anguilles au Vert)Bruges · Eel simmered in a green sauce of finely chopped fresh herbs, a dish of the Flemish Scheldt valley, normally served hot with chips or bread and lemon.Speculoos2 cities · Crunchy brown-sugar biscuit baked with real butter, cloves and cinnamon in wooden moulds.StoempBrussels · Mashed potatoes blended with vegetables such as carrots, leeks or onions, sometimes with cream or bacon, served with fried sausage, boudin or bacon.Vol-au-vent2 cities · Puff-pastry case filled with creamy stew of chicken, mushroom and veal meatballs in a sherry-spiked velouté, served with frites.Waterzooï2 cities · Creamy stew of chicken or fish with carrots, leeks, celery and potatoes in a broth thickened with egg yolk and cream.AAntwerps BollekeAntwerp · De Koninck Antwerp pale ale, poured in its short stem bolleke glass with a two-finger off-white head.BBelgian frites in beef fatAntwerp · Double-fried Belgian frites cooked in pure beef fat (ossewit), served in a paper cone with sauce.