Best restaurants and what to eat
Belgium
Brussels sits at the crossroads of French and Flemish culinary traditions, giving it one of Belgium’s most diverse food cultures. The city is famous for refined bistro cooking, decadent sweets, crisp waffles, excellent beers, and market-fresh produce that appears in both everyday dishes and elegant restaurant plates.
Brussels endives are the region’s most iconic vegetable: pale, tightly packed, and pleasantly bitter with a delicate crunch when raw or silky softness when braised. They are prized in gratins, salads, and wrapped in ham with béchamel, and their refined bitterness pairs especially well with butter, cream, and nutty cheeses.
White asparagus from the Brussels area is tender, subtly sweet, and highly seasonal, often treated as a luxury ingredient in spring. Traditionally served with melted butter, hollandaise, or chopped egg, it showcases the region’s preference for elegant, produce-driven cooking.
This Belgian-style soft cheese from the Brussels region is known for a supple paste, mild lactic tang, and a gently aromatic rind. It works well on a cheese board with bread and beer, or melted into warm dishes for a creamy, savory finish.
A local adaptation of a firm, orange-hued cheese style, this Brussels-produced cheese offers a nutty, savory flavor and a dense, sliceable texture. It is often eaten with crusty bread, fruits, or beer, and can be shaved over salads or hot dishes.
While rooted in the wider Belgian tradition and long traded in Brussels, this dry-cured ham is a staple on Brussels charcuterie boards. It is delicately smoky, savory, and finely textured, ideal with pickles, bread, or a malty ale.
This smoked, air-dried sausage has a firm bite, a deep pork flavor, and a gentle peppery finish. In Brussels it is enjoyed as a snack, in sandwiches, or with beer and mustard, reflecting the city’s affection for robust charcuterie.
The signature spontaneously fermented beer of the Brussels region, lambic is dry, earthy, and gently sour, shaped by local wild yeasts and aging in wood. It is often served still or used as the base for blended beers, and it pairs beautifully with rich, fatty foods.
This classic Brussels-region beer is made by blending young and aged lambics to create a sparkling, bone-dry drink with bright acidity and subtle funk. Served in a bottle-conditioned style, it is a benchmark of Belgian beer culture.
A cherry-fermented lambic from the Brussels area, kriek combines tart fruit, delicate sweetness, and a refreshing, vinous finish. It is typically served well chilled and can accompany desserts or salty snacks.
A traditional Brussels lambic style sweetened with sugar candy or caramel, faro is softer and rounder than gueuze, with gentle sourness and a mellow malt note. It was historically a popular working-class drink and remains an important local specialty.
This peach lambic from the Brussels tradition is fragrant, fruity, and lightly tart, offering a softer and more approachable expression of wild fermentation. It is usually served chilled as an aperitif or with fruit-based desserts.
A raspberry lambic that balances bright berry aroma with the sharp, dry backbone of spontaneous fermentation, framboise is vivid and refreshing. It is typically served cold and is especially appealing with chocolate or cream desserts.
The city’s most famous classic, mussels with fries are served in generous pots with aromatic broth, parsley, celery, and white wine or beer. The dish captures Brussels dining at its most iconic: simple ingredients, strong flavors, and an irresistible contrast of briny seafood and crisp potatoes.
A comforting Brussels staple of mashed potatoes combined with vegetables such as carrots, leeks, or spinach, stoemp is creamy, rustic, and deeply satisfying. It is often served with sausage, bacon, or a fried egg, making it a beloved winter dish.
This slow-braised beef stew, enriched with Belgian beer, onions, and a touch of sweetness, is hearty and deeply savory. In Brussels it is a classic brasserie dish, usually served with fries or bread to soak up the glossy sauce.
A creamy Belgian stew of chicken or fish, waterzooi has a velvety broth, tender vegetables, and a delicate, comforting richness. Brussels kitchens serve it as an elegant yet homey dish, especially appealing in cooler weather.
Belgian endives are wrapped in ham, covered with béchamel and cheese, then baked until bubbling and lightly browned. The result is a harmonious balance of bitterness, salt, cream, and gentle nuttiness that is emblematic of Brussels home cooking.
A classic Brussels-style mixed-meat dish served with a playfully local name, it reflects the city’s working-class bistro traditions. Rich, savory, and often prepared with beer or a creamy sauce, it is comfort food with a distinctly Brussels personality.