Best restaurants and what to eat
Belgium
Antwerp’s food culture reflects its historic role as a trading port on the Scheldt: refined pastries, hearty working-class fare, and excellent North Sea seafood all sit side by side. The city is especially known for its bakery traditions, old Flemish sweets, and beer-friendly dishes that pair well with the region’s convivial café culture.
Crisp, buttery almond cookies or chocolates shaped like a hand, a playful nod to Antwerp’s legend and civic identity. They are delicate, fragrant, and often given as edible souvenirs with coffee or dessert wine.
A sharp, aromatic mustard associated with Flemish sandwich culture and robust local dishes. Its bright heat and lingering mustard seed depth make it a natural partner for beef, sausages, and fried potatoes.
A rich bakery pastry from Antwerp’s café and morning-bread tradition, usually made with laminated dough, butter, and sweet filling. Flaky on the outside and soft within, it is best eaten fresh with strong coffee.
A small local tart or cake with a tender crumb and sweet filling, rooted in Flemish home baking. Its modest size and buttery richness make it ideal for teatime or as a simple dessert after a savory meal.
Cherry-based confectionery and preserves reflecting the popularity of sour cherries in Flemish sweets. Tart, glossy, and aromatic, it is often used in desserts or spooned over pastries and dairy treats.
Spiced shortcrust cookies perfumed with cinnamon, clove, nutmeg, and brown sugar. In Antwerp, they are a beloved café treat with a snap that pairs beautifully with coffee or a glass of milk.
Antwerp’s signature amber ale, served in its characteristic rounded glass and known for its malty balance and easy drinkability. It is a social beer, traditionally enjoyed in cafés with snacks, croquettes, or hearty Flemish dishes.
A strong blond Belgian-style beer associated with Antwerp’s brewing scene, offering lively carbonation, spicy yeast notes, and a dry finish. It is typically served well chilled in a tulip glass, making it a natural match for rich food.
A revived historic Antwerp beer with a pale body, moderate bitterness, and soft cereal character. Its name recalls the city’s old working-class districts, and it is often presented as a heritage beer with modern polish.
The local term for De Koninck beer and the glass that made it famous, inseparable from Antwerp drinking culture. It is smooth, malty, and slightly caramelized, a classic aperitif or pub pour.
A specialty beer from Antwerp’s contemporary craft scene, generally brewed in a refined Belgian style with emphasis on aroma and balance. It suits relaxed café drinking and food pairing rather than heavy sipping.
The classic Flemish red-brown ale style, known for its vinous acidity, dark fruit notes, and oak-aged complexity. Though broader than Antwerp alone, it is a cherished regional specialty on local beer lists and with slow-cooked dishes.
A slow-cooked beef stew braised in Belgian beer until deeply savory, glossy, and slightly sweet-sour. In Antwerp it is a beloved pub and family dish, usually served with fries or bread to soak up the rich sauce.
Rabbit braised with prunes, a sweet-savory Flemish classic with a tender texture and warming depth. The fruit lifts the gamey meat, creating a comforting dish often served for festive meals.
A creamy Flemish stew traditionally made with fish or chicken, vegetables, herbs, and egg-enriched broth. Though associated with Ghent as well, it is widely cherished in Antwerp for its silky texture and delicate flavor.
A puff pastry case filled with creamy chicken ragout, mushrooms, and often meatballs or sweetbreads in Belgian service. In Antwerp brasseries it is a classic comfort dish, elegant yet hearty.
Shrimp croquettes are one of Antwerp’s signature starters, combining a crisp fried shell with a luxurious béchamel and North Sea shrimp filling. They are prized for their balance of sweetness, brine, and creamy richness.
Mussels with fries is a quintessential Belgian brasserie meal, and Antwerp serves it with particular pride during the shellfish season. The dish relies on fresh mussels, aromatic cooking liquor, and crisp fries for contrast.
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