Belgium is a beautiful country with some beautiful food. From chocolate to beer and waffles to fries, Belgian food is some of the most delicious in the world and like a lot of foods, tastes better on home turf. Our cuisine is generally a mixture of hearty dishes with an abundance of both sweet and savoury flavours combined to create some truly memorable dishes. Book a stay in Leopold Hotel Oudenaarde where you can try local restaurants with some of the finest Belgian food and drink. Our best available rates are exclusively available on our website.
Frietjes – Fries
Supposedly the inspiration for French fries, Frites are the unofficial national dish of Belgium. A trip here would not be complete without at least a couple of servings. Belgium fries are created with the finest potatoes, twice fried for the ultimate crispy chip. The sauce is almost as important as the fries themselves with most opting for simple mayonnaise. Frietjes are so popular you’ll often see restaurants and food trucks dedicated solely to them called ‘frituur’.
Mosselen-Friet – Cooked Mussels & Fries
Especially popular in summer, mosselen-friet or steamed mussels & fries in English, are a Belgium staple. North Sea mussels are harvested from June through April but are especially good at the height of summer when they have a fresh and silky taste. They’re served in individual pots with sauces and frites on the side. The most popular way to cook Mussels is with a classic white wine sauce, beer sauce, mustard sauce or in a vegetable broth which is a delicious soup to be scooped up with the empty shells. Dipping the fries in the leftover broth/sauce is the perfect way to finish off this dish.
Literally translated to American fillet of beef, steak tartare consists of finely chopped, crushed, or minced raw lean beef, mixed with onions and spices, and topped with a raw egg yolk. It may not sound appetising on paper but it’s a popular dish around Belgium for good reason. It’s usually served with a glass of beer and of course, a helping of frites on the side. Another popular way to serve is Cannibale when the meat is served on slices of sweet white toast and cut into triangles. Capers, pickled cornichons, and mini onions are usually added on top or on the side.
Crevettes grises, tiny grey shrimp, are everywhere in Belgium. Harvested from the North Sea by people on horseback there are dozens of ways to eat these tasty creatures. One of the most popular ways to eat them is in a croquette. They’re rolled in a bechamel sauce, packed together, dipped in breadcrumbs, and fried as a delicious snack. Tomaat met Grijze Garnalen is another Belgian staple. These tasty shrimp are mixed with mayo and salad and stuffed inside an uncooked tomato. To be extra Belgian, pair it with a pistolet, a crusty round bread roll.
Chocolate has been produced in Belgium since the 19th century and has been a huge part of our economy ever since. We are known around the world for producing the finest chocolate and its is a major ingredient used in desserts in Belgium. Some of the most special chocolates produced here are truffles, a ganache and cream-filled sphere, or pralines with their soft, liquid filling of hazelnut or almond and chocolate. Try some of the renowned chocolate brands like Neuhaus, Godiva, and Leonidas or choose from one of the thousands of local chocolatiers for a true taste of Belgium.
Contrary to popular belief, there is no such thing as Belgian Waffles – locals know there are either Liège Waffles or Brussels Waffles. Liège Waffles are chewier, sweeter and thicker than their Brussels counterparts which are lighter and crispier. Both waffles have deeper grooves and are bigger than typical US waffles. Both waffles are usually topped with sweet cream, sugar, fruit or chocolate but you can get creative. The Belgian royal family is known to be especially partial to Liège waffles but it’s a matter of personal taste.
Oudenaarde is a foodies paradise where you’ll find Belgian classics and international cuisine side by side. Book your stay in Leopold Hotel Oudenaarde and find out for yourself.