Rich, savoury comfort food: Belgian signature dishes perfectly suit the winter season.
Stoemp, waterzooi, carbonnade flamande, chicons au gratin... so many specialties, so little time! Even though these traditional dishes are eaten all year round, they become even more tasty during winter. That particular 'winter effect' can be attributed to the use of seasonal products. You simply cannot leave Brussels without having tasted at least one of these recipes. Whether you want to spend a pleasant moment with family or friends, the city is full of restaurants that will satisfy your taste buds.
Here is a list of Belgian specialities you can discover in Brussels, together with the go-to addresses.
Mussels from Brussels
Mussel season is in full swing during the winter. They are particularly tasty and delicious at this time of year. Accompanied by a fair portion of chips, is is the perfect meal to enjoy 'nature', with a white wine marinade or even 'provençale'... This dish is on the menu of most restaurants in Brussels.
- Belga Queen, rue du Fossé-aux-Loups 32, 1000 Brussels
- Chez Léon, rue des Bouchers 18, 1000 Brussels
- Le Chou de Bruxelles, rue de Florence 26, 1050 Brussels
- Friture René, place de la Résistance 14, 1070 Brussels
- Restaurant François, quai aux Briques 2, 1000 Brussels
- La Taverne du Passage, galerie de la Reine 30, 1000 Brussels
- Au Vieux Bruxelles, rue Saint-Boniface 35, 1050 Brussels
Stoemp is at its best when it is made with winter vegetables and mashed potatoes. Stoemp-carrot, stoemp-Belgian endive, stoemp-leek, they all combine perfectly with a proper homemade sausage, preferably accompanied by good Belgian beer.
Chicons au gratin
The crispy, bubbly crust of chicons au gratin coming straight out of the oven, it makes any Belgian food lover's mouth water. Prefer small ground Belgian endives and enjoy them with a butter mash, which guarantees a rich sauce. Happiness on a plate!
Belgians consider this delicious treat to be as essential to their cuisine as Eddy Merckx is to cycling. Served as an entree or a main course, shrimp croquettes can be considered as a national monument.
Some addresses of the prawn croquette competition :
Veggies are not forgotten, here are some ways to turn Belgian recipes into vegetarian dishes without losing any of its flavour. Replace the shrimp croquette by a cheese fondue, ask for a chicon au gratin without ham slices, enjoy your stoemp with an extra (forgotten)vegetable instead of meat.
*All restaurants mentioned above have earned the Belgian quality label Brusselicious.