Belgian cuisine

Belgium is a nation of "Gourmands" rather than "Gourmets" which translates to being into "big cuisine" rather than "fine cuisine." In reality this means that along with big portions, you get pretty good quality and a kind of unpretentiousness that adds to the enjoyment.

Typical dishes include Lapin a la Geuze (Geuze being a naturally fermented beer from the Brussels region, and lapin being a rabbit), Stoemp (a delicious dish based on a potato, carrot and onion sauce with additions depending on the region, such as sausages), Salad Liegeoise, Chicon Gratin and of course Moules Frites (mussels and chips).

Frites, or chips (UK English) / fries (US English), are very popular. The best place to enjoy Belgian frites is at a friture (frituur in Flemish, fritkot in Bruxellois[?], the Brussels patois) which is a temporary construction usually strategically placed in busy squares. Well known fritkot in Brussels are located on Place Jourdain, Place Flagey and at the Chapelle near the Marolles where Rue Haute / Hogestraat starts.

Another Belgian speciality is beer. Although a comparatively small country, there are a large number of beers available in a range of different styles. Almost every different beer has its own unique drinking vessel, usually a glass of some description.

Restaurants serving Belgian cuisine can be found the the Bourse area and in the Vismet / Marche aux Poissons area, near the church of St Catherine.