Why should Belgium be your next food travel destination?

What makes Belgian food culture unique?

Belgium is often called the “Stomach of Europe.” Its uniqueness comes from:

• The Burgundian Lifestyle: A cultural philosophy that prioritizes enjoying life, good food, and shared meals.
• Terroir Diversity: A small country packing the North Sea’s grey shrimp, the Ardennes’ game meat, and Pajottenland’s wild yeast (Lambic) beers.
• Surreal Quality: Belgium has one of the highest densities of Michelin-starred restaurants per capita in the world.

Which cities are must-visits for foodies?

Every city has a distinct flavor profile:

1. Brussels: The capital of melting-pot cuisine. famous for moules-frites, waffles, and the Marolles district’s traditional bistros.
2. Antwerp: A fashion and food hub known for Antwerp Hands (cookies), Elixir d’Anvers, and cutting-edge fusion restaurants.
3. Ghent: The vegetarian capital of Europe, famous for Waterzooi and Cuberdons (purple cone-shaped candy).
4. Liège: The sugar capital, home to the Liège Waffle, Boulets à la Liégeoise, and Peket (uniper gin).

What are the unmissable culinary experiences?

Don’t leave Belgium without trying these:

• Visit a Trappist Monastery: Drink beer brewed by monks within the abbey walls (e.g., Orval, Westmalle).
• Eat at a Frietkot: Order a “pack of fries with mayonnaise” at a traditional roadside stand.
• Chocolate Workshop: Learn to temper chocolate in a Brussels atelier.
• Shrimp Fishermen on Horseback: Watch the traditional shrimp harvest in Oostduinkerke.

When is the best time for a food trip?

• Spring: for White Asparagus (April-June) and strawberries.
• Summer: for Mussel Season (starts July) and beer festivals.
• Autumn: for Game Season (Wild Boar, Venison) and wild mushrooms.
• Winter: for Christmas Markets, Glühwein, and hearty stews like Carbonnade.