Two distinct waffles: the light, crisp rectangular Brussels waffle dusted with sugar, and the dense, chewy Liège waffle studded with caramelised pearl sugar. Both sold from Bruges windows to eat on the move.
Where to eat it: 3 restaurants across 1 city.
The two Belgian waffles are separate traditions. The Brussels waffle is a light, yeast-raised batter waffle, crisp and rectangular, served warm with icing sugar. The Liège waffle comes from a brioche-style dough enriched with chunks of pearl sugar that caramelise on the iron into a dense, sweet bite. Both are sold across Bruges, from takeaway windows like Chez Albert and Lizzie's Wafels to sit-down tearooms, and they are eaten plain as often as loaded.
Common allergens: Gluten, Dairy, Egg
Tip from the editors. Use proper pearl sugar, not granulated; it survives the iron and caramelises into the signature crunchy pockets.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Chez Albert on Breidelstraat in Bruges is a takeaway waffle window, turning out Brussels-style waffles to go, fresh off the iron with sweet toppings.
Try: Brussels waffles
Tip: A waffle from the hatch is the on-foot order; the queue moves fast even in summer.
Lizzie's Wafels on Sint-Jakobsstraat in Bruges sells oversized homemade Liège waffles for a few euro, dense and caramelised, plenty for a cheap on-foot meal.
Try: Liège waffle
Tip: Open Wednesday to Sunday afternoons only. One extra-large waffle can feed two.
House of Waffles on Wollestraat in Bruges sells Brussels and Liège waffles to go for a few euro, a cheap sweet stop steps from the Markt and the canals.
Try: Belgian waffle to go
Tip: A plain Liège waffle is the cheapest, and the most filling. Takeaway keeps the price down.
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