The city’s gastronomy reflects both traditional Belgian fare and its cosmopolitan character, with nearly every national cuisine represented among its approximately 1,800 restaurants, including several Michelin-starred establishments.[2] Notable dishes include moules-frites (mussels with fries), pralines first created by Jean Neuhaus II in 1912,[3] and the spontaneously fermented lambic beers brewed in and around the Senne Valley[nl; fr] and Pajottenland.[4] Brussels is also recognised as the birthplace of the Belgian endive, developed in the mid-19th century at the city’s Botanical Garden.[5]
History
The earliest known collection of recipes published in Brussels appeared around 1508 or 1514, issued by the printer Thomas van der Noot under the title Een notabel boecxken van cokeryen[nl] .[6] Written in Flemish, the unsigned manuscript is generally attributed to van der Noot himself and includes recipes featuring spices, sweet and savoury contrasts, and chicken dishes.[7] A second cookbook, Eenen nyeuwen coock boeck, authored by the physician Geeraert Vorselman, was published in Antwerp around 1560.[8] This was followed in 1612 by Koocboec oft familieren keukenboec, printed in Leuven by Joannes Christophorus Flavius and signed by Anthonius Magirus (from the Greek mageiros, “cook”), a name thought to be the pseudonym of the Antwerp satirical poet Petrus Scholiers.[9][10]
From the early 19th century, Brussels saw the emergence of modern restaurants, influenced by developments in Paris. These establishments offered private tables, a refined dining experience, and a meeting place for the city’s economic, political, and cultural elites. Initially concentrated around the Rue des Bouchers/Beenhouwersstraat and Place Royale/Koningsplein, the restaurant scene expanded in the late 19th century with the development of central boulevards, creating a new culinary district between the Place de la Bourse/Beursplein and Brussels-North railway station.[11]
Over the centuries, Brussels cuisine developed both shared Belgian traditions and regional variations. Historically, meals often began with hors d’œuvres and ended with elaborate pastries, and family or festive dining played a central role in culinary life. Household and technological changes, as well as the internationalisation of the restaurant scene, influenced food practices, alongside the continued appreciation of seasonal and local products. Typical Brussels dishes reflect both Flemish and Walloon influences and include specialties such as ballekesà la marolienne, choesels, and caricoles.[12]
Ballekesau lambic is a dish of meatballs served in a lambic sauce with braisedchicory. The meatballs, made from a mix of ground beef, chicken, and pork, are complemented by the slightly tart and bitter flavour of the lambic sauce. The dish is popular across both Flemish- and French-speaking regions of Belgium.[14]
Bloempanch, is a sausage made by stuffing a cow’s stomach with a mixture of ingredients, forming a large sausage about 15 cm in diameter. Historically considered the “steak of the poor,” it is characterised by large cubes of pure white fat.[16]
Bodding
Bodding is a dessert made from stale bread, eggs, and milk, transforming leftover bread into a sweet pudding. The name combines the Flemish word brood (lit.'bread') with the English pudding, and the dish dates back to the Middle Ages, offering a comforting treat popular during colder seasons.[17]
Brussels cheese, is a cheese, known in. Made from low-fat cow’s milk, it is matured for two to four months, washed with salty water, and brined. The cheese is firm, salty, and tangy, with a distinctive meaty aroma that once earned it a nickname linked to Brussels’ small neighbourhood cinemas.[21]
Caricole, are periwinkles traditionally sold by street vendors. Sometimes the name is also used for whelks, though this is a later usage and not part of the original tradition.[23][24][25]
Carpe à la bruxelloise
Carpe à la bruxelloise is a dish of carp cooked in a sauce made with lambic and red wine, thickened with gingerbread.
Choesels
Choesels is a dish from the late 19th century, consisting of vealsweetbreads simmered in a sauce made with gueuze. The dish is labor-intensive, often taking nearly a full day to prepare, and was once highly popular, though it is less commonly served today despite being mentioned by Escoffier in Le Guide Culinaire.[26]
Kletskop or pain d’amandes is a thin biscuit studded with small pieces of almonds.[15]
Klippel
Klippel is a fairground biscuit, sold by chance through dice games where players received one or two biscuits depending on the roll.[15]
Kuddel
Kuddel, also known as knoddel or kneudel, is a dish of doughdumplings boiled until puffed and served hot with melted butter. They can also be enjoyed with raisins or Corinthian raisins mixed in.[15]
Labbaybrood
Labbaybrood (lit.'gossiper’s bread'), is a coarse bun historically eaten during gatherings where women spun, sewed, or knitted while chatting.[15]
Moules parquées is a dish consisting of raw mussels served on the half-shell. They are typically accompanied by a simple sauce of lemon juice, mustard, and black pepper, sometimes with a touch of vinegar. Often enjoyed with a glass of white wine.[29]
The mitraillette is a fast-food specialty, consisting of a baguette filled with fries, fried meat, and a sauce of choice. It is typically served with mayonnaise but can include other sauces and sometimes vegetables such as tomato slices or grated carrots. The dish is considered a quintessential example of Brussels' casual street food.[30]
Pain à la grecque is a sweet, cinnamon- and brown sugar-coated bread. Its name, meaning "Greek bread," resulted from a mistranslation by French soldiers, who rendered the original local name Brood van de Gracht (lit.'Bread from the Canal') too literally. Traditionally found in Brussels bakeries, it is especially associated with the Maison Dandoy[fr], which has been producing it near the Grand-Place for over 150 years.[18][32]
The pistolet is a small bread roll, often filled with minced pork and pickles. The name may derive from Latin terms referring to bread kneaded in oil (panis pistus in oleo) or milk (pistus in lacte), or from the historical practice of selling small round rolls for the price of a pistole.[15]
Podoemmeke
Podoemmeke is a small bread, dark in colour and studded with Corinthian raisins and sometimes nuts. The name may derive from the Brussels dialect expletive podferdoeme, itself a softened form of godverdomme (lit.'goddammit').[15]
Pottekeis
Pottekeis is a preparation made by mixing the pungent Brussels cheese with mandjeskaas[nl], a soft cottage-style cheese traditionally sold fresh in small wicker baskets. The blend is combined with shallots, spring onions, and a splash of gueuze, creating a spread that is both sharply acidic and notably salty. Today, mandjeskaas has all but disappeared, and cream cheese is often used as a substitute in modern versions.[33]
Poularde de Bruxelles is a dish made with the Malineschicken. The birds are fed for three months on a buckwheat and wheyporridge and are typically served roasted with raw-sautéed Belgian endives, Brussels sprout leaves, and truffled purée, or cooked in Blanche de Namur[nl; fr]. The endives are sliced and sautéed in butter, while the sprouts are briefly boiled and finished with melted butter, making a rich, local specialty.[34][35]
Poulet à la bruxelloise
Poulet à la bruxelloise is a dish featuring chicken cooked with endives. The bird is typically stuffed with its liver and aromatics, then braised with the endives, butter, and seasoning, sometimes finished with a touch of cream.[36]
A praline, also known as Belgian chocolate or chocolate bonbon, is a chocolate shell filled with a soft centre, typically made with high-quality Belgian chocolate. Although filled chocolates existed in the 19th century, they were popularized in 1912 by chocolatier Jean Neuhaus II.[37][38]
Speculoos is typically flat, crisp, and moulded with traditional images, flavoured with a mix of spices such as cinnamon, nutmeg, clove, ginger, cardamom, and pepper, which vary regionally.[39] Historically associated with Saint Nicholas Day, weddings, and fairs, speculoos is now enjoyed year-round, often with coffee, tea, or ice cream, while almond-filled varieties and thicker chunks remain seasonal specialties.[18][40]
↑ "Brussels Waffle Recipe". Waffle Recipes: Professional Formulas for Artisanal Waffles. 2015-12-23. Archived from the original on 2016-02-07. Retrieved 2025-09-14.
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