Best restaurants and what to eat
Belgium
Ghent’s food identity is rooted in hearty Flemish comfort cooking, market-fresh produce, and a strong baking and brewing tradition. The city is especially known for its mustard, sweets, local beers, and dishes that balance rich sauces with the region’s love of vegetables, fish, and pork.
Ghent’s celebrated sharp mustard has a bright, pungent heat and a clean, lingering finish. Traditionally paired with boiled meats, sausages, and simple sandwiches, it is one of the city’s most iconic condiments.
A distinctive cone-shaped Ghent candy with a crisp shell and a soft, syrupy raspberry interior. Its floral-fruity sweetness and chewy center make it a beloved local confection and an instantly recognizable symbol of the city.
The local nickname for cuberdons, these sweets are prized for their intense berry perfume and glossy exterior. They are often bought from street vendors and enjoyed as a nostalgic treat unique to Ghent.
A dense spiced gingerbread-style loaf with deep molasses notes, warm spice, and a moist crumb. In and around Ghent it is eaten plain, with butter, or alongside savory dishes and cheese.
Soft white sausages made with pork and milk, delicately seasoned and gently cooked. Their mild flavor and tender texture make them a classic Flemish delicacy, often served with mustard and mashed potatoes.
Smoked eel with a rich, oily texture and deep woodland-smoke aroma. Long associated with river and canal life in Flanders, it is typically served chilled or lightly warmed with bread and mustard.
A strong, golden Belgian-style ale associated with Ghent’s brewing culture, with fruity yeast character, peppery spice, and a dry finish. It is typically served chilled in a stemmed glass to highlight its lively carbonation.
A broad local term for beers brewed in Ghent, often ranging from pale ales to amber and abbey-influenced styles. These beers tend to emphasize balance, malt richness, and expressive fermentation character.
A modern Ghent beer brand inspired by historic gruit brewing, using herbs instead of relying only on hops. It is known for aromatic, slightly herbal profiles and is a signature name in the city’s beer scene.
A richly malty Belgian strong beer produced in the wider Ghent beer culture and widely associated with the region’s premium brewing image. It offers caramel depth, warming strength, and a smooth, elegant finish.
A local-style gin-like spirit rooted in Flemish jenever tradition, usually clean, malty, and subtly juniper-scented. It is often enjoyed as a neat digestif in small tulip glasses.
Ghent’s famous herbal liqueur, aromatic and bittersweet, with a long local history as a digestif. It is typically served chilled after meals, its botanical complexity unfolding with each sip.
Ghent’s signature dish, a silky stew traditionally made with chicken or fish, vegetables, cream, egg yolk, and fragrant broth. Luxurious yet comforting, it is famous for its delicate texture and elegant balance of richness and freshness.
A Flemish beef stew slow-braised in dark beer with onions and mustard, producing a deep, sweet-savory sauce. In Ghent it is often served with fries or bread and is one of the region’s most iconic hearty meals.
The classic pairing of beer-braised meat stew with crisp Belgian fries, combining rich sauce and salty crunch. It is a beloved brasserie dish that captures the soul of Ghent comfort cooking.
Croquettes filled with creamy shrimp mixture, breaded and fried until crisp and golden. Though especially associated with the Belgian coast, they are a prized specialty in Ghent menus as well, often served with lemon and parsley.
Mussels steamed in white wine, beer, or aromatic broth and served with fries, a staple of Belgian dining culture. The dish is prized for its briny sweetness, supple texture, and convivial presentation.
Rabbit braised with prunes for a sweet-savory combination that is deeply rooted in Flemish home cooking. The meat becomes tender and gently perfumed, with fruit adding a glossy, old-world richness.
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