When people think of Belgian food, two things immediately come to mind: crispy golden frites dipped in mayo and sugary waffles dusted with powdered sugar. While these treats are undeniably delicious and deserve their fame, they are only the tip of the iceberg when it comes to Belgium’s rich and diverse culinary traditions. Beyond the street stalls selling waffles and cones of fries lies a world of comforting stews, ocean-fresh seafood, and rustic regional dishes waiting to be discovered.
Belgium’s cuisine is influenced by its French, Dutch, and German neighbors, yet it maintains its own strong identity rooted in seasonal produce, rich sauces, and an unwavering love for butter and beer. From the hearty carbonnade flamande to delicate shrimp croquettes, each dish tells a story of regional pride, medieval trade routes, and family tables passed down through generations.
In this recipe guide, you’ll discover seven authentic Belgian dishes to try at home, proving that Belgian food is about far more than frites and waffles. These recipes will introduce you to the true flavors of Belgium, ideal for cozy dinners, festive gatherings, or simply impressing friends with something unexpected and unforgettable.
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Read here the best Belgian Food, the best breakfast in Belgium and drinks in Belgium
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Tips for Enjoying Belgian Cuisine
Pairing Beers: Many dishes use Belgian beer as an ingredient, so pair meals with local brews like Trappist ales or Lambics.
Local Ingredients: Use authentic ingredients like Belgian chocolate, beer, and endives for the best flavor.
Serve Warm: Many Belgian dishes are hearty and best served hot, especially in cooler seasons.
By exploring these traditional dishes, you’ll dive deeper into the rich culinary traditions of Belgium, experiencing flavors far beyond frites and waffles.
Best Time to Eat and How to Partner
Most traditional Belgian dishes are best enjoyed for lunch or dinner, especially during autumn and winter months when their rich, warming flavors provide deep comfort. Many recipes are perfect for slow Sunday meals with family, while seafood dishes like moules-frites are summer staples along the coast.
To partner these dishes like a true Belgian feast, serve them with crusty bread to soak up sauces, a side of simple green salad with mustard vinaigrette, and of course, Belgian beer that complements the dish’s flavors. For dessert, finish with light treats like speculoos cookies or a small glass of jenever to aid digestion and close the meal in traditional style.
One controversial truth about Belgian food is how underappreciated it remains globally. While French cuisine is revered and Italian food is adored everywhere, Belgian cuisine is often dismissed as simple or overshadowed by its famous frites and waffles. Locals see this as a disservice to dishes like waterzooi or stoofvlees, which rival any European classic in depth and history.
Another misunderstood aspect is the complexity of Belgian cooking. Many tourists assume Belgian food is heavy and plain, but in reality, its dishes often include intricate spice blends, beer reductions, or precise seafood preparations that reflect its royal and monastic culinary heritage. Labeling Belgian cuisine as just “beer and fries” misses its sophisticated and nuanced layers.
Finally, while Belgian frites and waffles are globally popular, locals don’t eat them daily. These are casual snacks or street foods, while traditional stews, roasts, and seafood are staples of home cooking and restaurant dining. Tourists who only sample fries and waffles leave without tasting the true soul of Belgian food culture.
Alternatives To French Frites and Waffles in Belgium
1. Carbonnade Flamande (Flemish Beef Stew)
Description:
A hearty stew made with beef, onions, and Belgian beer, this dish is slow-cooked until the meat is tender and flavorful. It’s often served with bread or mashed potatoes.
Ingredients:
2 lbs (1 kg) beef chuck, cut into chunks
2 large onions, thinly sliced
3 tbsp unsalted butter
2 tbsp flour
2 cups Belgian beer (dark ale)
1 cup beef stock
2 tbsp brown sugar
1 tbsp Dijon mustard
2 bay leaves
Fresh thyme
Salt and pepper to taste
Instructions:
Brown the beef in butter until seared, then remove from the pot. Sauté onions until caramelized. Add flour and stir for 2 minutes.
Deglaze with beer, then add beef, stock, mustard, sugar, bay leaves, and thyme. Simmer on low heat for 2–3 hours until the beef is tender. Serve with bread or mashed potatoes.
2. Waterzooi
Description:
A creamy soup-stew hybrid, waterzooi is made with chicken or fish, vegetables, and a creamy broth. It’s comforting and rich in flavor.
Ingredients:
4 chicken thighs or 1 lb (500g) white fish fillets
2 leeks, sliced
2 carrots, julienned
1 celery stalk, sliced
4 cups chicken or fish stock
1 cup heavy cream
2 egg yolks
2 tbsp unsalted butter
Fresh parsley for garnish
Instructions:
Sauté vegetables in butter until softened. Add chicken or fish and stock, simmering until cooked through. Whisk cream and egg yolks, then stir into the hot broth (do not boil). Serve with crusty bread and garnish with parsley.
Read here how to make Waterzooi
3. Stoemp (Mashed Potatoes with Vegetables)
Description:
A traditional Belgian side dish, stoemp is mashed potatoes mixed with vegetables like carrots, leeks, or spinach, often served with sausages.
Ingredients:
2 lbs (1 kg) potatoes, peeled and cubed
2 large carrots, peeled and diced
1 leek, finely chopped
1/4 cup milk
3 tbsp butter
Salt and pepper to taste
Instructions:
Boil potatoes and carrots until tender, then mash together. Sauté leeks in butter until softened. Combine mashed potatoes with sautéed leeks, milk, and butter. Season with salt and pepper and serve alongside sausages or roasted meat.
4. Moules-Frites (Mussels and Fries)
Description:
While fries are ubiquitous, pairing them with fresh mussels cooked in white wine, garlic, and herbs is a uniquely Belgian tradition.
Ingredients:
2 lbs (1 kg) fresh mussels
1 cup dry white wine
2 garlic cloves, minced
1 shallot, finely chopped
2 tbsp butter
Fresh parsley, chopped
Instructions:
Clean mussels thoroughly and discard any open shells. Sauté garlic and shallots in butter until fragrant. Add wine and bring to a simmer.
Add mussels, cover, and cook for 5 minutes until shells open. Garnish with parsley and serve with fries.
Read here how to make Moules
5. Speculoos Spread and Cookies
Description:
Speculoos, spiced Belgian cookies, are a beloved treat. They’re often ground into a spread that pairs perfectly with toast, waffles, or as a dessert topping.
Ingredients (Cookies):
2 cups all-purpose flour
1/2 cup brown sugar
1/2 cup unsalted butter, softened
1/4 cup milk
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
1/4 tsp salt
Instructions:
Cream butter and sugar, then add milk and mix well. Combine flour, spices, and salt, then mix into the wet ingredients.
Roll out dough, cut into shapes, and bake at 350°F (175°C) for 10–12 minutes. Store in an airtight container or grind into a spread.
6. Endives au Gratin (Belgian Endive Gratin)
Description:
This baked dish features Belgian endives wrapped in ham, smothered in béchamel sauce, and topped with cheese.
Ingredients:
6 Belgian endives
6 slices of ham
2 cups milk
2 tbsp flour
2 tbsp butter
1 cup grated Gruyère cheese
Nutmeg, salt, and pepper to taste
Instructions:
Boil endives until tender, then drain well. Wrap each endive in a slice of ham and place in a baking dish.
Make a béchamel sauce by melting butter, whisking in flour, then gradually adding milk. Season with nutmeg, salt, and pepper.
Pour sauce over endives and top with cheese. Bake at 375°F (190°C) for 20 minutes until golden brown.
7. Lapin à la Gueuze (Rabbit Stew with Beer)
Description:
A traditional dish featuring rabbit slow-cooked in Gueuze, a Belgian sour beer, creating a unique and tangy flavor.
Ingredients:
1 rabbit, cut into pieces
2 cups Gueuze beer
2 onions, sliced
3 tbsp butter
1 tbsp flour
1 tbsp Dijon mustard
2 bay leaves
Thyme, salt, and pepper
Instructions:
Brown rabbit pieces in butter, then remove. Sauté onions until golden, then stir in flour.
Add beer, mustard, herbs, and rabbit. Simmer for 2–3 hours until tender. Serve with crusty bread or stoemp.
Origin and History
Belgium’s culinary identity has long been overshadowed by its most iconic exports crispy frites and sugary waffles. But beneath those tourist favorites lies a rich and diverse food culture shaped by centuries of regional tradition, trade, and cross-border influence. Situated between France, Germany, and the Netherlands, Belgium absorbed the best of its neighbors’ cuisines while crafting dishes uniquely its own. From rustic stews to elegant seafood preparations, Belgian cooking reflects the country’s deep respect for craft and comfort.
In the Middle Ages, Belgian towns flourished as centers of trade, bringing exotic spices and ingredients from across Europe and beyond. Monks perfected the art of brewing beer, while farmers honed recipes that made the most of local produce and game. Dishes like Waterzooi, a creamy fish stew from Ghent, and Stoofvlees, a rich beef stew simmered in dark ale, became everyday staples that would later define the nation’s culinary character. These were meals meant to warm the body and soul through long winters, eaten in family kitchens and beer halls rather than fine dining rooms.
Today, Belgium’s lesser-known dishes are experiencing a renaissance. Chefs and food lovers are reviving traditional recipes and pairing them with modern techniques. While tourists still queue for waffles, locals seek comfort in hearty classics like Paling in ’t groen (eel in green herb sauce) or Boulets Liégeois (sweet-sour meatballs from Liège). These hidden gems show that Belgium’s food scene is far more complex—and far more delicious than its clichés suggest.
Belgian cuisine’s understated reputation has long sparked debate among food critics. Some argue that Belgium’s proximity to culinary giants like France and Italy has unfairly kept it in their shadow. Others say Belgians themselves are partly responsible, too modest to promote their gastronomic achievements abroad. Despite having one of the world’s highest densities of Michelin-starred restaurants per capita, Belgium rarely receives the same recognition as its neighbors.
There’s also a heated discussion about authenticity versus innovation. As younger chefs reinterpret classic dishes for a modern audience, traditionalists worry that Belgium’s culinary soul is being diluted. A dish like Stoemp a comforting mash of potatoes and vegetables might now appear on gourmet menus with truffle oil or foie gras. Purists see this as unnecessary gentrification of humble food; innovators view it as a natural evolution that keeps Belgian cuisine relevant.
Finally, there’s an ongoing rivalry between Flanders and Wallonia. Each region claims ownership of certain dishes, and cultural pride often flavors the argument. Flemish cooks emphasize hearty, beer-based stews and seafood from the North Sea, while Walloon cuisine leans toward rich sauces and game. This divide, though friendly, highlights the diversity of Belgium’s culinary identity an identity that thrives on difference rather than uniformity.
How Long You Take to Prepare
Belgian cuisine is known for slow cooking and depth of flavor, so preparation times vary by dish. For instance, Stoofvlees (beef stewed in beer) takes about 2 to 3 hours, allowing the meat to tenderize and the ale to reduce into a thick, caramelized sauce. Meanwhile, Waterzooi can be ready in under an hour, with poached fish or chicken simmered in a delicate broth of cream, leeks, and herbs. The secret to success lies in patience and attention to balance Belgian food rewards cooks who take their time.
Simpler dishes like Stoemp or Croquettes de crevettes (shrimp croquettes) can be made in 30 to 45 minutes. While croquettes require a bit of precision to achieve a crispy shell and creamy interior, they’re surprisingly approachable for home cooks. Belgium’s culinary philosophy leans toward technique over extravagance quality ingredients prepared slowly and thoughtfully.
Desserts like Tarte au riz or Speculoos cookies, on the other hand, require more time and care, often prepared over several hours. Whether you’re simmering stews, frying croquettes, or baking pastries, the rhythm of Belgian cooking is unhurried. It’s about savoring the process as much as the product an approach that defines not just the cuisine but the national temperament itself.
Serving Suggestions
Belgian dishes are all about warmth, richness, and sharing. A perfect Stoofvlees pairs beautifully with freshly made fries crispy on the outside, soft inside, and served with a dollop of mayonnaise. For a more traditional experience, accompany the stew with crusty bread and a glass of dark Trappist beer. Waterzooi, with its creamy broth, goes wonderfully with white wine or a light ale and a side of boiled potatoes or buttered vegetables.
Lighter fare like Stoemp is a weeknight favorite in Belgian households simple, hearty, and endlessly customizable. Try it with sausage, bacon, or even a poached egg on top. For seafood lovers, Paling in ’t groen offers a refreshing contrast: tender eel coated in a bright green herb sauce, best enjoyed with fries and a squeeze of lemon.
When it comes to dessert, Belgium proves it’s more than just waffles. End your meal with Tarte au riz, a creamy rice tart from Wallonia, or Speculoos, spiced biscuits traditionally served with coffee. These treats showcase the country’s love for subtle sweetness rich yet restrained, comforting without being cloying.
Final Thoughts
Belgium’s culinary scene is a testament to quiet mastery. While its neighbors may boast louder reputations, Belgian food wins hearts through authenticity and care. Every dish, from a bubbling pot of Waterzooi to a crisp croquette, tells a story of local pride and timeless flavor. It’s a cuisine built not on flash but on feeling a reflection of the Belgian spirit itself.
What makes these lesser-known dishes so compelling is their honesty. They weren’t designed to impress tourists or compete with fine dining trends; they were born from daily life, from the need to nourish and connect. Today, they stand as reminders that great food doesn’t need to be reinvented it just needs to be respected and shared.
So, the next time you think of Belgian food, look beyond the frites and waffles. Seek out the stews, the seafood, the pastries that locals treasure but rarely advertise. These are Belgium’s hidden gems the dishes that don’t need fame to prove their worth. Taste them once, and you’ll understand why Belgians have quietly perfected the art of comfort food better than almost anyone else in Europe.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.