One of the smallest Western European countries is a kingdom located on the shores of the North Sea between Germany, France and the Netherlands. The state is bilingual: Dutch is spoken in the north, in Flanders, and French in the south, in Wallonia. The capital is dominated by French.
The small territory of Belgium contains all the best from Europe: medieval architecture, ancient castles, museums, natural parks, ski resorts. The latter, due to the low altitude of the Ardennes, are accessible even to novice skiers. It is believed that Belgian cuisine is not inferior to French, which tourists are well aware of. And the country's restaurants are always leading in European restaurant ratings. What can you taste in Belgium?
Food in Belgium
The culinary traditions of Belgium developed back in the Middle Ages, with the great influence of the cuisine of neighboring countries. And in such a small country, there are differences in the cuisine of the regions. On the coast, seafood dishes are a priority. Game is preferred in the Ardennes mountains.
Belgian brands include chocolate, waffles, beer and French fries. The composition of chocolate was enshrined in law back in 1884; today there are more than two thousand types of chocolate in the country. Therefore, chocolate gourmets make up a significant share of the tourist flow.
The Belgians deserve the gratitude of fast foods around the world for the invention of French fries. The miraculous method has spread everywhere, but it is in Belgium that they do it best.
Top 10 Belgian dishes
Shrimps
Shrimps
Always very fresh from the North Sea. They are small, brown in color and do not look as presentable as farmed shrimp. This is where the founding principle of Belgian cuisine comes into play: taste is more important than appearance. The taste of these shrimp fully compensates for the aesthetic imperfections.
Tomatoes are stuffed with shrimps ("la tomato shrimp"), croquettes are made of them with melted parmesan and fried parsley ("croquet-o-parmesan"), added to salads. Or you can simply order peeled shrimps with the famous Belgian beer.
Shellfish, mussels and other seafood
Mussels in white wine are worth trying with a wonderful garnish of shallots and curry. It is worth trying mussels stewed in beer sauce. Often served with French fries, this strange combination is delicious.
Very popular is "muly" - shellfish soup made with very peppery onion broth. Large sea snails are fried right in twisted shells, the finished dish looks very picturesque.
No prelude to dinner is complete without scallops and crabs. Lobster lobsters are fried in butter with cream - lobster-like crayfish.
Cheeses
Cheeses
Their production took shape back in the Middle Ages, when the cheese monopoly then belonged to monasteries. Each province has invented at least three varieties. The most famous "mara", "le erve" and "floref" are all from Wallonia. Be sure to try the cheese from Limburg, praised by Pushkin - a light creamy color, often with mold. It has a pungent aroma and rich taste that goes well with both Belgian beer and white wine. Cheese is often eaten as a dessert in the spirit of French gastronomy.
In Brussels, sandwiches with slices of different types of cheese "le fromage de brussels" are very popular. They are indispensable when you need to eat quickly, but they are distinguished by their Belgian sophistication.
Flemish carbonade
The embodiment of the traditions of the country's meat cuisine, or rather, the zeal of Belgian chefs. Pre-beaten and fried pieces of beef are stewed, or rather, languish, for at least three hours. Pork pork is layered with greens and onions, also fried, covered with bread generously greased with mustard on top. Stewed in beer with caraway seeds, bay leaves and other spices. When you taste this dish, you understand why the Belgians are considered gourmets. Beef is stewed with beer in another dish - Flemish stew.
Brussels medallions
A very sophisticated dish. Liver slices, fried in breadcrumbs and seasoned with lemon juice, are served on slices of celery fried until golden brown. Another delight from Brussels cuisine is the Brussels-style pork chops. Already beaten and fried meat is baked with Brussels sprouts, zucchini and feta cheese. Cheese goes well with pork schnitzel. The tasting of cutlets stuffed with Parmesan will be remembered for a long time. Or meat baked in wine with apples, raisins and chicory. This masterpiece is called chicory in Flemish.
Whitloof
The traditional dish demonstrates what Belgian chefs can do with potatoes. Pieces of potatoes, each wrapped in a slice of bacon, are baked under a cheese cap. Served in béchamel sauce.
Even regular mashed potatoes in Belgium are unusual. Potatoes are boiled in cream with leeks, sometimes with carrots. It's worth trying this stump side dish for the creamiest mashed potatoes in the world.
And the Belgians' love for casseroles is evident in the fries baked in the oven with mushrooms.
Waterzoy
Waterzoy
This stew is indispensable in cold weather. It is more often found in chicken waterza. But the traditional fish is worth trying. The most delicious is eel with tarragon, nettle and mint sauce.
Any fish performed by Belgian culinary experts becomes a creation: sole fillet with shrimp sauce, thick salmon stew, oysters boiled in celery. Trout stuffed with slices of bacon and smoked ham, this masterpiece is called "la truitt ardennes". And salmon, pre-smoked, is cooked with white asparagus.
Gun
Crispy bun stuffed with cheese and ham, cheese and sausages. The pistol is intended for snacking. There are practically no bistro-type establishments in Belgium. These quick snacks are sold in butcher shops, or on order in small cafes. The description of the gun resembles regular fast food, but the taste of the bun and the freshness of the filling remind us that we are in Belgium.
You can also try the famous fries on the run. Deep-fried tents, as French fries are called in their homeland, are as popular as iconic restaurants.
Chocolate
Chocolate
It appeared here in the middle of the 19th century as a remedy for various diseases. The enterprising Belgian pharmacist first opened a pharmaceutical confectionery. And already at the end of the 19th century - the first chocolate factory. For the first time, filled chocolates appeared in this chocolate enterprise. Today, in a small country, there are over 500 confectioneries, where, in addition to traditional varieties of chocolate, they sell it with fillings such as basil, mint, thyme, lemon balm, etc. In some chocolate restaurants you can enjoy goose pâté with dark chocolate, even fish is served under chocolate sauce. Enterprising confectioners sell wine, liquor and even beer in chocolate bottles.
Waffles
The second, after chocolate, is the famous confectionery. They are different from wafers all over the world. There are Brussels, Liege and even Flemish waffles. They differ in taste, shape and presentation options.
The most famous waffles are Liege. No need to hesitate whether to try or not: they are amazing! They are cooked from butter dough, so they are denser. When cooking, granulated sugar is used, which forms a caramel crust.
Brussels is lighter, softer and more airy. Often they are served in the form of a cake, smeared with cream, or with strawberries. On the coast, you can try them, but in a form that is convenient for eating on the go, while walking along the seashore. The street version is simply sprinkled with powdered sugar, but still very tasty.
