Crisp-fried shrimp croquettes built around Belgian grey shrimp from the North Sea, with a thick béchamel binding. Fried parsley and lemon to garnish.
Where to eat it: 5 restaurants across 2 cities.
The North Sea grey shrimp is Belgium's coastal signature, hand-peeled and folded into a thick velouté. Belgian kitchens serve them as a starter or pub plate; the canonical version uses fishermen's catch from Oostduinkerke and Zeebrugge. Antwerp riverside brasseries like RAS put them on the daily menu when shrimp is good; the dish appears on Michelin-starred plates with refined fillings and crispier shells.
Common allergens: Crustaceans, Gluten, Dairy, Egg
Tip from the editors. If grey shrimp is unavailable, the dish works with North Atlantic prawns; chop them small to keep the croquettes from bursting.
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.
RAS in Antwerp sits on the riverfront on Ernest Van Dijckkaai with a Scheldt terrace listed in the Michelin Guide. The kitchen leans heavily on North Sea fish.
Signature: North Sea fish, Mussels in season, Belgian seafood plates
Order: Whatever is in season from the North Sea; the chalkboard rotates with the day's catch.
Tip: The Scheldt-facing terrace fills first in summer. Reserve the inside river view for sunset dinners.
Mampoko in Antwerp on Amerikalei runs all-day brasserie service that starts with breakfast at 08:30 and rolls through brunch and lunch.
Order: Mampoko breakfast with eggs and Belgian charcuterie
Tip: The corner terrace opens with the weather. Reserve for Saturday brunch.
Breydel-De Coninck on Breidelstraat in Bruges is the mussel and eel house with the strongest reputation in town. Seven mussel preparations, all with frites.
Signature: Moules-frites, Eel in green sauce
Order: A casserole of mussels with frites, or paling in 't groen when eel is in season.
Tip: On the busy Breidelstraat tourist run, but locals rate the mussels. Cash and card both fine.
Assiette Blanche near the Burg in Bruges is a classic restaurant under Stefaan Timmerman, running Franco-Belgian dishes and regional grey-shrimp plates.
Signature: Hand-peeled grey shrimp, Franco-Belgian classics
Order: The hand-peeled grey shrimp, the regional speciality this room built its name on over the years.
Tip: Just off the Burg square, so handy between sights. Book ahead at weekends.
De Stove in Bruges has cooked fresh Zeebrugge fish since 1998, a few steps off the Markt. The room seats barely twenty, so the kitchen stays personal.
Signature: Zeebrugge fish of the day, Grey shrimp dishes
Order: The fish of the day off the Zeebrugge boats; sea bass, cod and grey shrimp recur.
Tip: Tiny room, book ahead. Closed Wednesday, Thursday and Saturday; lunch sittings are short.
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