Belgian Flavors: 10 Must-Try Classics and Where to Find Them

I didn’t go to Belgium looking for a food epiphany. I was there for the architecture, the bike rides, the misty mornings in Ghent, and that postcard-perfect moment on a canal in Bruges. But like many travelers, I was seduced—bite by bite—by the country’s bold and brilliantly balanced cuisine.

And here's the twist: Belgium doesn't shout about its food. Unlike its louder neighbors (looking at you, Italy and France), Belgian cuisine is more of a low-key legend—one you discover rather than chase. It blends comfort with craft, indulgence with intention, and leaves you wondering why you haven’t booked a second trip just for the moules-frites alone.

So if you’re headed to Belgium—or just mapping out your culinary dreams—these are the 10 must-try Belgian classics you’ll want to seek out. And yes, I’ve included where to find them, because no one wants to be Googling "best stoofvlees near me" with a hangry travel partner.

1. Stoofvlees (Flemish Beef Stew)

Thick, rich, and dark as a Trappist ale, this slow-cooked stew is a winter soul-warmer that shows up on menus all over Flanders. Made with beef simmered for hours in beer (often a brown ale or dubbel), plus mustard, onions, and a touch of brown sugar or speculoos spread, stoofvlees is the culinary hug you didn’t know you needed.

It’s typically served with a pile of crispy fries—and no one will blink if you dunk those right into the gravy.

Where to Try It: ’t Brugs Beertje in Bruges offers a deeply flavorful version paired with—of course—a staggering beer list.

Many Belgian stews use beer instead of wine as a base. The result? A deeper, maltier flavor that’s uniquely regional.

2. Moules-Frites (Mussels and Fries)

Yes, it’s a classic. No, it’s not just for tourists. In Belgium, moules-frites is practically a national dish—especially in coastal towns and seafood-forward brasseries. Mussels are steamed in white wine, garlic, cream, or beer (depending on the region), and the frites? Double-fried, golden perfection.

Order them “nature,” “marinière,” or “à la crème”—but always with mayo for dipping.

Where to Try It: In Brussels, head to Chez Léon for a traditional take, or try La Mer du Nord for a more casual, stand-up seafood spot that locals love.

3. Carbonnade à la Flamande

While often grouped with stoofvlees, carbonnade deserves its own mention. It’s the beef stew’s slightly tangier cousin, made with beer (usually a Flemish red or brown), vinegar, and a gentle mix of herbs. Slightly sweet, slightly sour, completely comforting.

This is slow food at its finest—and one of the best examples of how Belgians build flavor in layers, not just ingredients.

Where to Try It: Try De Vlaamsche Pot in Bruges, which specializes in Flemish home cooking.

4. Waterzooi

A creamy, delicate stew from Ghent, waterzooi can be made with chicken or fish, but always features leeks, carrots, potatoes, and a velvety broth made with egg yolks and cream. It’s lighter than it sounds—soothing, not heavy—and a reminder that comfort food doesn’t have to be bold to be brilliant.

Where to Try It: Restaurant De Graslei in Ghent serves a beautiful, traditional fish waterzooi that tastes even better when eaten by the water.

5. Belgian Fries (Frites)

Forget everything you know about fast-food fries. Belgian frites are serious business. Cut thick, fried twice for that crispy-outside, fluffy-inside texture, and served in paper cones with an array of sauces (from classic mayo to curry ketchup or andalouse), these aren’t a side dish—they’re an event.

Where to Try It: Go to Maison Antoine in Brussels, then take your cone to a nearby café—many allow outside fries with your drink order.

6. Witloof (Belgian Endive) au Gratin

This isn’t just a vegetable dish—it’s endive as art. The endive (or “witloof” in Dutch) is wrapped in ham, covered in béchamel, sprinkled with cheese, and baked until bubbling. It’s bitter, savory, and creamy all at once—a brilliant example of how Belgians don’t shy away from bold flavor contrasts.

Where to Try It: ’t Kelderke near Brussels’ Grand Place offers a cozy, traditional version.

7. Grijze Garnalen (Grey North Sea Shrimp)

Tiny, sweet, and incredibly flavorful, these North Sea grey shrimp are often served cold in dishes like tomato-stuffed shrimp or shrimp croquettes. They’re hand-harvested in a centuries-old tradition by horse fishermen in Oostduinkerke (yes, really)—and they're a delicacy that still feels down-to-earth.

Where to Try It: For shrimp croquettes, Noordzee/Mer du Nord in Brussels is the gold standard.

The UNESCO-recognized shrimp fishermen of Oostduinkerke still use horses to pull nets along the sandbanks—a tradition dating back to the 15th century.

8. Speculoos (Spiced Shortbread Cookies)

You might know them as the cookie that comes with your airplane coffee, but in Belgium, speculoos is a cultural cornerstone. Made with brown sugar and warm spices like cinnamon and clove, they’re crisp, slightly caramelized, and available in everything from cookies to spreads (yes, like cookie butter).

Where to Try It: Pick up a fresh bag from Maison Dandoy in Brussels—family-run since 1829 and still making cookies by hand.

Speculoos originated as a treat for St. Nicholas Day, but Belgians now enjoy it year-round—especially with coffee.

9. Boudin Blanc (White Sausage)

This soft, mildly spiced sausage is made with pork, cream, and breadcrumbs. It’s subtly seasoned, delicate, and often served with mashed potatoes and applesauce—a nostalgic dish for many Belgians that rarely makes it to foreign menus, but absolutely should.

Where to Try It: In Wallonia, seek out La Table de Maxime for a gourmet twist, or visit a local charcuterie shop for a rustic version.

10. Belgian Waffles (But Which Kind?)

Here’s where it gets serious. There’s more than one kind of Belgian waffle, and each region claims its own style. Brussels waffles are large, light, and crispy. Liège waffles are dense, chewy, and caramelized with pearl sugar. Both are best eaten hot, often plain or with minimal toppings.

Where to Try It: Grab a Liège waffle from a street cart in—where else—Liège. For a sit-down version, Vitalgaufre in Brussels is reliably excellent.

Final Bite: Belgian Food Is a Quiet Powerhouse

Belgian food doesn’t try to be flashy. It doesn’t come with catchphrases or Insta-bait gimmicks. What it does offer is something rarer: balance. Depth. Comfort. A sense of place. It feeds you not just well, but memorably.

So the next time you think about European cuisine, don’t skip over Belgium. Pull up a chair in a neighborhood café, order something you can’t pronounce, and let the country’s humble food culture work its slow magic on you.

It’s not just delicious—it’s revealing. You’ll taste the story in every bite.