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Exploring the Culinary Delights of Belgian Brewpubs

When one thinks of Belgium, the mind often wanders to its world-renowned beers and chocolates. Yet, Belgian brewpubs offer an array of delightful culinary specialties that are just as iconic. These dishes, which blend cultural traditions with local ingredients, offer a unique insight into Belgium’s rich gastronomy. From crispy frites to hearty waterzooi, each dish tells a story of its own. This blog post will journey through some of the most beloved dishes served in Belgian brewpubs, highlighting their origins, ingredients, and why they are must-tries for anyone venturing into this European culinary landscape.

Frites/Frietjes

Belgian fries, known locally as frites or frietjes, are a quintessential part of the country’s food culture. Unlike other types of fries, Belgian fries are known for being twice-fried, giving them their characteristic golden color and crunch. The first fry ensures they are cooked through, while the second one crisps them to perfection. Typically served in a paper cone with an array of sauces, including mayonnaise, ketchup, or andalouse, they are a staple in any Belgian brewpub.

Originally sold by street vendors, frites have found their way into the heart of Belgian dining. The debate over their origin, whether Belgian or French, may never be settled, but there’s no doubt about their popularity. Brewpubs often serve them alongside mussels, grilled meats, or simply as a delicious snack to accompany a pint of their finest brew.

Moules-frites/Mosselen-friet

Moules-frites, or mosselen-friet, is possibly one of the most celebrated Belgian dishes, uniting the love for seafood and fries in one harmonious serving. This dish typically features mussels steamed with onions, white wine, and herbs, served alongside a generous portion of crispy Belgian fries. The delicate flavor of the mussels and the crispy fries create a delightful contrast that captures the essence of Belgian culinary genius.

Brewpubs across Belgium offer various iterations of this dish, sometimes incorporating local beers into the mussel broth for an extra depth of flavor. Whether enjoyed by the seaside or in the heart of the city, moules-frites embodies the Belgian penchant for combining fresh, local produce with the heartwarming comfort of fries.

Gaufre/Wafel

No exploration of Belgian cuisine would be complete without mentioning the famed gaufre, or waffle. Brewpubs might not be the first place you’d expect to find these sweet treats, but they often serve them as a dessert or snack, offering a sweet note after a savory meal. Belgian waffles are known for their deep pockets, perfect for holding syrup, cream, or fruit. They’re fluffy on the inside and crispy on the outside, making them an irresistible treat.

The waffle is believed to have ancient roots, with its modern form taking shape in the 18th century. Today, there are two main varieties: the lighter, fluffier Brussels waffle, and the denser, sweeter Liège waffle. Visitors to Belgian brewpubs can enjoy this iconic sweet, pairing it with local fruits or even a dark Belgian ale for an indulgent experience.

Waterzooi

Waterzooi, a rich Flemish stew, is a dish that seamlessly combines the warmth of a hearty meal with the elegance of Belgian cooking. This dish can be made with either chicken or fish, cooked in a broth of cream, egg yolks, and a medley of vegetables such as leeks, carrots, and potatoes. Known for its creamy texture and wholesome flavors, waterzooi is a staple in many Belgian brewpubs.

Originating from the city of Ghent, waterzooi has evolved over the years. Originally a fish stew made with river catch, the scarcity of fish led to the popular chicken variant. Brewpubs showcase this comforting dish alongside crusty bread, perfect for soaking up the luscious broth, and pairing it with a light, fruity beer can elevate the dining experience even further.

Croquettes aux crevettes grises/Garnalen krokketten

These delicate grey shrimp croquettes are a beloved starter in Belgian brewpubs. Croquettes aux crevettes grises, or garnalen krokketten, consist of a creamy shrimp filling encased in a crunchy breadcrumb coating. Known for their creamy interior and crunchy exterior, these croquettes highlight the unique taste of North Sea shrimp, which is smaller and more flavorful than other varieties.

Savored as an appetizer, these croquettes exemplify the Belgians’ love for seafood and craftsmanship in creating perfect textures. Brewpubs serve them alongside a crisp salad or as a delightful snack alongside a cold beer. A touch of freshly squeezed lemon elevates the croquettes, making them a quintessential Belgian treat.

Tomates aux crevettes grises/Tomaat met grijze garnalen

Tomates aux crevettes grises, or tomaat met grijze garnalen, is another delightful seafood offering from Belgian culinary tradition. This appetizer features hollowed-out tomatoes stuffed with a flavorful mixture of grey shrimp, mayonnaise, and fresh herbs. This dish is a celebration of Belgium’s North Sea bounty, providing a fresh and light option that is perfectly balanced.

The simplicity of this dish allows the individual flavors to shine—making it a perfect match for the robust beverages offered at brewpubs. The sweet acidity of the tomato complements the rich, grassy taste of the shrimp, offering patrons a taste of coastal Belgium. It’s this ability to reflect regional produce and flavors that makes this dish a must-try.

Cannibale

Cannibale, not for the faint-hearted, is a Belgian specialty that celebrates raw beef. This dish, resembling steak tartare, consists of minced or finely chopped raw beef seasoned with various spices, sauces, and condiments to create a flavorful paste. It’s often served on crusty bread as an open-faced sandwich, offering a bold contrast of textures and flavors.

While the thought of raw beef might be unsettling for some, Belgian brewpubs take pride in using high-quality meat and fresh ingredients to ensure the dish’s refinement and safety. Cannibale is paired with a sharp beer, offering a hearty, flavorful experience that is both unusual and unforgettable, appealing to adventurous food lovers.

Sirop de Liège/Luikse siroop

Sirop de Liège, a thick, dark syrup made from the reduction of fruit juices—traditionally apple and pear—is a versatile addition to the Belgian kitchen. This condiment can be found in many savory dishes served at brewpubs, as it adds a sweet, rich undertone to everything from cheeses to meats.

Brewpubs often incorporate Sirop de Liège into stews or serve it alongside charcuterie and cheese boards. Its sweet-tart flavor is a delightful pair with salty or spicy dishes, providing a depth that enhances and complements the overall dining experience. It’s a testament to Belgium’s ability to blend sweet and savory into a harmonious culinary symphony.

Anguilles au vert/Paling in’t groen

Anguilles au vert, also known as paling in’t groen, or “eels in the green,” is a traditional Flemish dish that highlights freshwater eel cooked in a vibrant green herb sauce. The sauce is a fragrant combination of mixed herbs including parsley, mint, watercress, and sorrel, giving the dish its signature verdant hue and fresh taste.

This dish is a regional specialty often found in brewpubs that wish to offer a taste of traditional Flemish cooking. The complex flavors of the herbs contrast beautifully with the rich, succulent eel, creating a dish that is as pleasing to the palate as it is intriguing. Paired with a crisp, refreshing beer, it provides a culinary experience that is authentically Belgian.

Carbonnades flamandes/Stoverij

Carbonnades flamandes, or stoverij, is a hearty beef stew that embodies the essence of Belgian comfort food. The beef is slow-cooked in rich Belgian beer with onions and a smattering of spices until it becomes succulent and tender. The flavors meld over time, creating a dish that is both savory and slightly sweet, typically served with thick, crusty bread or the ubiquitous Belgian frites.

This dish speaks to the heart of Belgian cuisine, integrating local beers as a central ingredient, highlighting its significance in the culinary heritage. A beloved staple in brewpubs, carbonnades flamandes is enjoyed by locals and visitors alike for its depth of flavor and warmth, perfectly finishing a day of sampling Belgium’s finest brews.

Lessons Learned

Dish	Description
Frites/Frietjes	Twice-fried potatoes served with various sauces.
Moules-frites/Mosselen-friet	Steamed mussels served with fries.
Gaufre/Wafel	Belgian waffles, served as a dessert or snack.
Waterzooi	A creamy stew, typically with chicken or fish.
Croquettes aux crevettes grises	Grey shrimp croquettes with a creamy filling.
Tomates aux crevettes grises	Tomatoes stuffed with grey shrimp.
Cannibale	Raw beef dish similar to steak tartare.
Sirop de Liège	Fruit syrup used in savory dishes and cheese pairings.
Anguilles au vert	Freshwater eel in a green herb sauce.
Carbonnades flamandes	Beef stew cooked in Belgian beer.

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