Belgium Food Guide: 10 Must-Try Dishes & Where to Find Them
Belgians devour an astounding 3 kg of moules frites per person each year. This fact highlights just one of many dishes that reflect Belgium’s rich culinary heritage.
Belgian cuisine artfully combines Flemish and Wallonian traditions, while each dish tells a unique story. Twice-fried crispy frites come paired with creative sauces, and the creamy waterzooi stew traces its roots to the 18th century. These traditional Belgian specialties showcase a diverse range of flavors and cooking methods.
This detailed guide will help you discover the most famous Belgian dishes and their best spots in Brussels. Your money should be spent wisely since meals cost around 45€ per person per day. Let me show you these cherished Belgian foods that have shaped the country’s culinary identity.
Belgian Waffles (Gaufres)
Image Source: Wanderlustingk
“A waffle a day keeps the worries away.” — Gert De Mangeleer, Belgian Michelin-starred chef
Belgian waffles are the life-blood of traditional Belgian cuisine. Two distinct varieties have won the hearts of locals and visitors alike. The Brussels waffle comes in a rectangular shape with precise edges and deep pockets from its yeast-leavened batter [1]. The Liège waffle presents an oval shape with uneven edges and is a chance to enjoy a denser, sweeter treat thanks to pearl sugar mixed into the dough [2].
Types of Belgian Waffles
The Brussels waffle delivers a light, crispy texture with subtle vanilla notes [3]. A liquid batter of flour, butter, eggs, milk, and yeast creates these waffles that proudly display 20 holes in a 4×5 grid pattern [3]. The Liège waffle has its roots in an 18th-century royal’s request for “something sweet and tasty.” This variety features a brioche-like dough filled with pearl sugar that turns into caramel during cooking [2].
Best Waffle Spots in Brussels
These notable establishments are a great way to get authentic Belgian waffles:
- Maison Dandoy: This historic venue near Grand Place has mastered both Brussels and Liège varieties since 1829 [4]
- Le Funambule: You’ll find it close to Manneken Pis with plenty of topping choices [4]
- Vitalgaufre: They specialize in filled waffles with creative flavor combinations [5]
How to Eat Like a Local
Belgians skip the cutlery with their waffles [4]. The Brussels waffle tastes best with a light dusting of powdered sugar or fresh fruits. Liège waffles shine without any toppings as their caramelized sugar crystals create the perfect flavor [4].
Price Guide and Value Tips
A plain waffle costs between €2-3, and extra toppings add €0.50-2 to the price [5]. Budget travelers can find quality waffles at good prices from street vendors near Grand Place and Manneken Pis [4]. Local people often buy their waffles from mobile vans, especially in the afternoon hours when fresh batches come hot off the irons [4].
Image Source: Food & Wine
Steaming pots of mussels served with crispy golden frites are Belgium’s most beloved traditional dishes. These moules-frites showcase Belgium’s exceptional seafood preparation and potato craftsmanship, making them the life-blood of Belgian cuisine.
Seasonal Guide to Belgian Mussels
Belgian mussels reach their peak from September through February [6], though you’ll find them served year-round in some places. The Schelde’s shallow waters, connecting western Belgium to the Netherlands and the North Sea, produce the finest varieties [7]. On top of that, many chefs prefer Zeeland’s farm-raised mussels from the Netherlands because they deliver consistent quality and availability [7].
Traditional Preparation Methods
A really good preparation starts with clean, debearded mussels. The authentic moules marinières comes together in a lightweight enamel pot with white wine, butter, shallots, and aromatic vegetables [7]. Chefs vigorously shake the pot up and down over high heat for about five minutes to cook them perfectly [7]. You’ll also find variations that use cream-based sauces, garlic-infused broths, or Belgian beer in their preparation [8].
Top Mussel Restaurants
Brussels houses several exceptional spots where you can taste this famous Belgian dish:
- Le Zinneke: This place stands out with its impressive 69 different mussel preparations [6]
- Aux Armes de Bruxelles: A prominent establishment since 1921 that excels in cream-based preparations [7]
- In’t Spinnekopke: This 18th-century building serves traditional preparations among artisanal beers [9]
Local Eating Techniques
Belgian tradition teaches us to use an empty shell like tweezers to pull out more mussels [10]. The pot’s remaining broth makes a perfect dipping sauce for fries, which come with plain mayonnaise instead of other condiments [7]. True to tradition, restaurants provide a separate bowl where you can discard empty shells [10].
Image Source: Olivia’s Cuisine
Carbonade Flamande, a beloved Belgian dish, has an interesting origin story. Coal miners first created it by grilling leftover meat with coal, which gave the dish its name [11]. Belgian cuisine celebrates this hearty beef stew that simmers in dark Belgian beer. People cherish it deeply in Flanders and French-speaking regions.
History and Cultural Significance
This Belgian national dish [12] reflects medieval European cooking techniques. Cooks use bread to thicken the stew and create a sweet-and-sour flavor [13]. The recipe beautifully combines two Belgian specialties – beer and stew [14].
Regional Recipe Variations
Each region and household puts its own spin on this classic dish. Home cooks adapt the recipe in many ways:
- Some use gingerbread or speculaas instead of regular bread
- Others add Sirop de Liège to make it sweeter
- The choice of Belgian beer varies from Oud Bruin to Brune Abbey Beer or Flanders Red [15]
Where to Try in Brussels
Brasserie Ommegang recently earned the title of “Best Carbonnade of Brussels 2024” [16]. The kitchen serves 200-300 kilos daily during summer, sometimes reaching 500 kilos [17]. Food lovers can also try these excellent spots:
- Les Petits Oignons grabbed second place
- La Taverne du Passage took third
- Stekerlapatte offers a great version
- Het Kelderke serves it traditionally [16]
Wine and Beer Pairings
Belgian Trappist ales make perfect companions:
- Dubbel or Belgian Dark Strong ales work well
- Chimay Blue or Red complement the dish
- Westmalle Dubbel pairs nicely
- Rochefort 8 or 10 match the flavors [18]
Wine lovers might enjoy these matches:
- Red Burgundy or Alsace Pinot Noir
- Grenache-based reds from Rhône Valley
- Whites from Côtes du Roussillon or Châteauneuf-du-Pape [19]
Chef Khalil Khali’s winning recipe at Brasserie Ommegang uses Tangerlo Brune beer. This beer stands out with its vanilla notes and less acidity than other brown beers [17]. Guests can enjoy a portion for €22.90 any day between 11:00 and 23:00 [17].
Belgian Frites
Image Source: – Infarrantly Creative
“A meal without fries is like a day without sunshine.” — Jeroen Meus, Belgian celebrity chef and television presenter
Belgian frites stand apart from regular french fries thanks to a rich tradition that makes these golden delights special. These crispy potato sticks have a proud Belgian heritage, and a dedicated museum in Bruges confirms their 17th-century origins [20].
The Double-Frying Technique
Belgian frites get their amazing taste from a careful double-frying process. The potatoes first cook at 150°C until they become soft without browning [3]. They cool down before a second frying at 180°C creates their golden-brown exterior and tender interior [3]. Beef tallow or ox fat traditionally serves as the cooking medium, though some places now offer vegetable oil options [20].
Essential Sauce Guide
Belgian frites exceed ordinary condiments with their impressive sauce selection. People love these options beyond the classic mayonnaise:
- Andalouse: A blend of mayonnaise, tomatoes, peppers, and spices [21]
- Samurai: Mayonnaise mixed with Tunisian chili, tomatoes, and bell peppers [21]
- Pickles: A complex mixture featuring cauliflower, gherkins, honey, and turmeric [21]
Best Friteries in Brussels
Brussels’s finest friteries showcase exceptional skill:
- Maison Antoine: People queue consistently at this spot since 1948 for its generous portions [22]
- Frit’Flagey: Locals love this spot for its perfectly golden frites [22]
- Friterie du Café Georgette: This place stands out with its unique three-oil cooking technique [22]
Street Food Culture
Traditional frietkots (fry stands) fill Brussels’s street corners and represent the heart of Belgian culinary heritage. These spots serve about 4,500 portions daily [20], and each region keeps its own preparation style. About 85% of Flemings eat frites monthly, while 60% enjoy them weekly [20]. The real experience comes from getting your frites in paper cones with house-made sauces [22].
Image Source: surprising.recipes
Waterzooi stands as one of Belgium’s most cherished traditional dishes. This medieval-era delicacy started as a fish-based meal. The Dutch words meaning “boiling water” gave the dish its name, which originated near the former Braempoort in Ghent [23].
Ghent vs Brussels Variations
River fish like perch, pike, barbel, and eel thrived in Ghent’s waters, which were rich with spilled grain from nearby mills [23]. Chicken became a popular alternative when river pollution increased [4]. Brussels restaurants now serve both versions, though Ghent remains the dish’s spiritual home [24].
Traditional Ingredients
A rich vegetable broth with egg yolks and cream are the foundations of waterzooi [25]. The key components include:
- Base vegetables: Carrots, onions, celery, leeks, and potatoes
- Aromatic herbs: Parsley, thyme, bay leaves, and sage [4]
- Protein options:
Chef Pierre Wynants at Comme Chez Soi, a prestigious three-star Michelin restaurant, creates chicken waterzooi using fresh-killed poultry. He adds white asparagus and finishes the dish with lemon juice and crème fraîche [26].
Best Restaurants for Authentic Waterzooi
These restaurants are a great way to get an exceptional waterzooi experience:
- ‘t Klokhuys: Ghent’s picturesque Patershol neighborhood houses this gem that serves both fish and chicken versions [27]
- Aux Armes de Bruxelles: A historic venue famous for traditional recipes [27]
- De Vlaamsche Pot: Known for keeping authentic preparations alive [27]
- Restaurant De Graslei: Masters of classic interpretations [27]
- Nüetnigenough: Brings a modern twist to this historic dish [27]
Restaurants serve waterzooi in shallow soup plates with steamed potatoes. Locals slightly crush their potatoes to soak up the creamy, flavorful broth [28]. Upscale establishments charge between €16.22 for lunch portions, while Michelin-starred venues command higher prices [26].
Gray Shrimp Croquettes
Image Source: Visit Flanders
Crunchy on the outside yet creamy within, gray shrimp croquettes represent the finest Belgian seafood craftsmanship. These delectable morsels have earned recognition as Flemish regional products that showcase Belgium’s commitment to preserving culinary traditions [29].
North Sea Shrimp Heritage
Tiny gray shrimp, barely three centimeters long, are harvested from March through September [30]. Belgian plates receive about half of all North Sea shrimp [31]. UNESCO protects Oostduinkerke’s horseback shrimp fishers as intangible cultural heritage, and they remain the last practitioners of this centuries-old fishing tradition [32].
Traditional vs Modern Preparations
Circular cooking principles shape the preparation process, which begins with a rich bisque from shrimp heads and shells [5]. The traditional recipe just needs at least 30% shrimp content [33] mixed with a velvety béchamel sauce. Careful cooling precedes shaping, breading, and frying to achieve that signature golden crust [34].
Modern variations keep the essence while adding subtle refinements:
- Artisanal preparations featuring high-quality ingredients
- Improved breading techniques for optimal crispiness
- Creative presentations with deep-fried parsley and lemon wedges [29]
Top Spots in Brussels
The annual Brussels Shrimp Croquette Competition expresses exceptional culinary skill. Notable winners include:
- Bouillon Bruxelles: Current champion, known for consistent quality [29]
- Les Brasseries Georges: Two-time consecutive winner (2022-2023) [35]
- Brasserie des Alexiens: Second place, 2023 [35]
- Brasserie Ommegang: Third place, with traditional recipes [35]
Expert chefs at these establishments carefully balance the shrimp-to-filling ratio. Each croquette delivers both crunch and creaminess. The brittle exterior contrasts beautifully with the smooth interior to create an unmatched dining experience [36]. Two croquettes cost between €22 and €27 [30], reflecting this beloved Belgian dish’s premium quality.
Stoemp
Image Source: DelishGlobe
Belgian culinary ingenuity created stoemp in the 19th century. This hearty dish combines mashed potatoes with seasonal vegetables. What started as a survival meal for potato farmers during harsh winters became a beloved comfort food [1].
Seasonal Vegetable Combinations
Stoemp’s adaptable nature makes it perfect for different vegetable combinations that change with the seasons. Root vegetables become the star ingredients during winter months [2]. The dish’s key ingredients are:
- Core Components: Leeks, carrots, cabbage, plus bay leaves and garlic to boost flavor [37]
- Winter Additions: Brussels sprouts, endives, kale [38]
- Optional Elements: White balsamic vinegar or wine vinegar to add brightness [37]
Regional Variations
Belgian regions prepare stoemp differently based on local ingredients and priorities. Brussels has made the dish one of its traditional specialties [2]. Each area’s method brings something unique:
- Brussels Style: Added cream or milk with thyme, nutmeg, or bay laurel seasonings [2]
- Flemish Version: Rich egg yolks or fried eggs make this version special [2]
- Rural Adaptations: Leftover vegetables create unique versions every time [1]
Family-Style Restaurants
These restaurants serve authentic stoemp experiences:
- ‘t Potverdoemmeke: This bilingual family-run Schaerbeek restaurant serves classic stoemp with sausage and vegetarian options [39]
- Brussels Stoemp: Passionate chefs prepare traditional versions in this lively location [40]
Grilled sausages, bacon, or meatballs traditionally complement the dish [6]. Some places pair it with entrecôte or horse tenderloin [6]. Chefs suggest using three or fewer vegetable varieties for the best taste [41]. This helps each ingredient stand out without overwhelming the dish’s overall flavor.
Boulets à la Liégeoise
Image Source: Belgicastore.com
The beloved traditional Belgian dish “boulet” sits at the heart of Wallonia. Locals dropped the term “boulette” for this hearty meatball that simmers in a unique sweet-and-sour sauce. These meatballs illustrate Liège’s rich culinary heritage.
Liège Meatball History
Boulets à la liégeoise became the life-blood of Belgian gastronomy since the 18th century [42]. The dish’s signature sauce, “sauce lapin,” has a fascinating story behind its name. The sauce wasn’t named after rabbits but after Madame Géraldine Lapin, a tax collector’s wife from Liège’s suburbs [8]. The dish runs deep in Liège’s identity that a dedicated group, “Le Gay Boulet,” hosts yearly competitions to find the best recipes [43].
Sauce Secrets
The soul of boulets à la liégeoise rests in its unique sauce that blends Liège syrup, vinegar, and mustard perfectly [44]. Chefs start by browning meatballs crafted from pork and beef mixed with breadcrumbs, onions, and parsley [8]. The signature sauce comes to life when onions caramelize with brown sugar, thyme, and Liège syrup – a rich apple and pear reduction that adds distinctive sweetness [44]. Some recipes boost flavor with Corinthian raisins or prunes [8].
Where to Try Traditional Boulets
Café Lequet stands out as the city’s go-to spot [45]. This modest-looking place serves what locals call the best boulets in Liège [45]. Here are more great options:
- Au Point de vue: A charming spot in a 17th-century building [46]
- La brasserie liégeoise: Keeps the old recipes alive [46]
- As Ouhès: Right in the market place’s historic center [46]
Your plate arrives with french fries (boulets-frites), mayonnaise, and fresh seasonal vegetables or apple sauce [8]. Each serving brings one or two generous meatballs that dwarf regular boulettes. The locals say this meal “will keep you full most of the day” [43].
Filet Américain
Image Source: Dear Juneberry…
Filet Américain stands out as one of Belgium’s most fascinating culinary specialties. This velvety spread combines finely minced raw beef with bold seasonings [47]. Joseph Niels introduced this Belgian interpretation of steak tartare in 1924 [9], which showcases Belgium’s expertise in raw meat preparation.
Preparation Methods
Belgian chefs take a different approach from their French counterparts. They pre-mix Filet Américain to blend the seasonings perfectly [47]. The preparation starts with premium tenderloin or another lean cut that gets finely minced. The chef’s next step involves mixing in precise amounts of mustard, Worcestershire sauce, finely chopped onions, capers, and fresh herbs. Mayonnaise or egg yolk gives the spread its signature creamy texture, while Tabasco or cayenne pepper adds a subtle heat [47].
Safety and Quality Guide
Quality and safety depend on several vital factors:
- Fresh, high-quality beef from reputable butchers
- Immediate refrigeration after purchase
- Hand-chopping just before serving
- Clean work surfaces and utensils [48]
The beef needs refrigeration until preparation time, and you should consume it within four hours of assembly [49]. Professional establishments follow strict temperature controls and handling protocols to guarantee food safety [48].
Best Traditional Spots
You’ll find several exceptional places in Brussels to experience authentic Filet Américain:
- Au Vieux Saint Martin: This Brussels institution has preserved the original recipe since 1968 [50]
- Le Concordia: Famous for its “on-site” preparation and perfect seasoning [51]
- Aux Armes de Bruxelles: This establishment in Rue des Bouchers expertly prepares this traditional Belgian dish [51]
- Restaurant Vincent: Known for serving the dish perfectly chilled, following authentic preparation methods [51]
Restaurants typically serve this delicacy with crusty bread or as part of an open-faced sandwich, garnished with capers, onions, or pickles [47]. Most venues let you choose between their prepared versions or variations where you can adjust the seasonings yourself [9]. The prices reflect the premium ingredients and careful preparation techniques this beloved Belgian specialty requires.
Anguilles au Vert
Image Source: Leeks and High Heels
The Scheldt River between Dendermonde and Antwerp serves up one of Belgium’s most treasured dishes – Anguilles au Vert (or Paling in ‘t groen in Dutch). This riverside specialty combines freshwater eel with a vibrant green herb sauce that showcases Belgian cooking at its finest [10].
Traditional Preparation
Chefs start by cleaning and cutting the eel into 4-5 centimeter pieces. The tender chunks simmer in a blend of fresh herbs that give the sauce its signature emerald color. A true recipe needs sage, ginger mint, oregano, sorrel, lemon balm, chervil, thyme, citrus thyme, savory, parsley, stinging nettle, spearmint, burnet, watercress, tarragon, chives, and basil [10]. Tissens, a prominent restaurant near Brussels, still uses the exact same recipe from the 1960s [52].
Seasonal Availability
The best time to enjoy eel runs from late summer through early spring (August to March or April) [53]. The fish reaches peak fat content and flavor during these months as it prepares for migration. Wild eel has become rare and expensive due to environmental issues and fishing rules [10]. Most restaurants now get their eel from Dutch suppliers to maintain quality standards [7].
Restaurant Recommendations
These spots serve exceptional Anguilles au Vert:
- Minerva in Antwerp: Chef Philip creates perfect versions of this classic [53]
- Tissens in Hoeilaart: Stays true to traditional cooking methods [53]
- Siphon in Damme: A cozy café where the Callewaert family has served this dish for four generations, using seasonal herbs from their garden [7]
- Belga Queen: Puts a modern spin on the dish while keeping traditional techniques [54]
The dish comes piping hot with crusty bread or Belgian frites – perfect for soaking up every bit of the fragrant green sauce [10]. A plate costs between €40-50 [55], reflecting both its complex preparation and the lack of quality eel.
Comparison Table
| Dish | Origin/Region | Main Ingredients | Traditional Preparation | Best Places to Try | Price Range |
|---|---|---|---|---|---|
| Belgian Waffles | Brussels & Liège | Flour, butter, eggs, milk, yeast (Brussels); Pearl sugar, brioche dough (Liège) | Brussels style features light batter with 20 holes; Liège version uses dense dough with caramelized sugar | Maison Dandoy, Le Funambule, Vitalgaufre | €2-3 (plain), +€0.50-2 (toppings) |
| Moules-Frites | Belgian Coast | Mussels, white wine, butter, shallots, vegetables | Chefs cook this dish in an enamel pot and shake it over high heat for 5 minutes | Le Zinneke, Aux Armes de Bruxelles, In’t Spinnekopke | Not mentioned |
| Carbonade Flamande | Flanders | Beef, dark Belgian beer, bread, herbs | This beef stew simmers slowly with beer while bread thickens the sauce | Brasserie Ommegang, Les Petits Oignons, La Taverne du Passage | €22.90 (at Ommegang) |
| Belgian Frites | Belgium | Potatoes, beef tallow/ox fat | The potatoes undergo double-frying (150°C then 180°C) | Maison Antoine, Frit’Flagey, Friterie du Café Georgette | Not mentioned |
| Waterzooi | Ghent | Chicken or fish, vegetables, cream, egg yolks | The dish combines rich vegetable broth with cream and egg yolks | ‘t Klokhuys, Aux Armes de Bruxelles, De Vlaamsche Pot | From €16.22 |
| Gray Shrimp Croquettes | Belgian Coast | North Sea gray shrimp, béchamel sauce | These croquettes contain 30% shrimp and feature double breading before deep-frying | Bouillon Bruxelles, Les Brasseries Georges, Brasserie des Alexiens | €22-27 (two croquettes) |
| Stoemp | Brussels | Potatoes, seasonal vegetables, cream/milk | Chefs blend mashed potatoes with seasonal vegetables | ‘t Potverdoemmeke, Brussels Stoemp | Not mentioned |
| Boulets à la Liégeoise | Liège | Pork and beef meatballs, Liège syrup, vinegar | Large meatballs served in sweet-sour sauce | Café Lequet, Au Point de vue, La brasserie liégeoise | Not mentioned |
| Filet Américain | Brussels | Raw beef tenderloin, mustard, Worcestershire sauce, capers | The dish blends finely minced raw beef with seasonings | Au Vieux Saint Martin, Le Concordia, Aux Armes de Bruxelles | Not mentioned |
| Anguilles au Vert | Scheldt River region | Eel, multiple fresh herbs | The eel simmers gently in green herb sauce | Minerva, Tissens, Siphon | €40-50 per person |
Conclusion
Belgian cuisine is proof of centuries-old culinary excellence that blends regional traditions with time-tested cooking methods. My exploration of these 10 iconic dishes helped me find that there was a unique story behind each recipe. Belgian waffles offer sweet indulgence while carbonade flamande provides hearty comfort.
Traditional dishes highlight Belgium’s steadfast dedication to quality ingredients and genuine cooking techniques. Waterzooi shows Ghent’s shift from fish to chicken recipes. Boulets à la liégeoise celebrates the Walloon region’s distinctive sweet-sour flavors. Belgian frites’ double-fried perfection and gray shrimp croquettes’ delicate balance show how basic ingredients transform into extraordinary meals.
Restaurant prices differ, but most dishes are worth every penny given their quality and generous portions. My suggested restaurants uphold high standards and stay true to traditional recipes. These places are perfect spots to experience genuine Belgian flavors. The coast’s moules-frites and Brussels’ cozy bistro stoemp give diners an unforgettable taste of Belgium’s food heritage.
FAQs
Q1. What are some must-try dishes in Belgium? Some iconic Belgian dishes include Belgian waffles, moules-frites (mussels with fries), carbonade flamande (beef stew), waterzooi (creamy chicken or fish stew), and Belgian chocolate. Don’t miss trying authentic Belgian frites with a variety of sauces.
Q2. What is considered Belgium’s national dish? Moules-frites, a combination of steamed mussels and crispy fries, is widely regarded as Belgium’s national dish. The mussels are typically cooked in a flavorful broth of white wine, butter, and herbs, while the fries are double-fried for perfect crispiness.
Q3. Where can I find the best Belgian waffles in Brussels? For authentic Belgian waffles in Brussels, visit renowned establishments like Maison Dandoy, Le Funambule, or Vitalgaufre. These places offer both Brussels-style (rectangular with deep pockets) and Liège-style (denser with caramelized sugar) waffles.
Q4. What makes Belgian frites different from regular french fries? Belgian frites are distinguished by their double-frying technique. They’re first fried at a lower temperature, then fried again at a higher temperature just before serving. This process results in a crispy exterior and fluffy interior. They’re traditionally served with mayonnaise or other specialty sauces.
Q5. Are there any unique Belgian dishes that might surprise visitors? Filet Américain, a dish of finely minced raw beef seasoned with various condiments, might surprise visitors. Another unique dish is Anguilles au Vert, which consists of eel cooked in a green herb sauce. These dishes showcase Belgium’s diverse culinary traditions beyond the more famous waffles and chocolates.
References
[1] – https://foreignfork.com/stoemp/
[2] – https://rove.me/to/belgium/stoemp
[3] – https://www.bbcgoodfood.com/user/4862541/recipe/belgian-fries
[4] – https://www.bruzbeers.com/blog-posts/2021/9/22/waterzooi-the-classic-dish-of-ghent
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[8] – https://en.wikipedia.org/wiki/Boulets_à_la_Liégeoise
[9] – https://www.tasteatlas.com/filet-americain
[10] – https://en.wikipedia.org/wiki/Paling_in_’t_groen
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[15] – https://en.wikipedia.org/wiki/Flemish_stew
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[27] – https://www.tasteatlas.com/tklokhuys/waterzooi
[28] – https://food52.com/recipes/19840-belgian-chicken-waterzooi?srsltid=AfmBOoqn1g-oYcAZOYlfNHNnrFVVUkZFC4nLdlXfpui4dlJ4ayx1w8Nv
[29] – https://www.visit.brussels/en/visitors/where-to-eat/top-10-shrimp-croquettes
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[46] – https://www.thestreetlodge.be/en/liege/liege-gourmande
[47] – https://delishglobe.com/recipe/filet-americain-belgian-steak-tartare/
[48] – https://www.seriouseats.com/steak-tartare-beef-recipe-8709496
[49] – https://thehungrybelgian.com/2013/07/09/belgo-american-beef-tartare/
[50] – https://www.tasteatlas.com/auvieuxsaintmartin/filet-americain
[51] – https://www.tasteatlas.com/filet-americain/wheretoeat
[52] – https://www.tissens.be/
[53] – https://www.junedarville.com/eels-in-green-sauce.html
[54] – https://www.gavelintl.com/food-and-drink-experience-in-brussels-belgium/
[55] – https://fr.restaurantguru.com/paling-in-t-groen-Belgium-m10402
