Bruges is not only a city of beauty and history but also a haven for food lovers. Its local cuisine is a rich blend of traditional Belgian flavors, fresh ingredients, and innovative touches. Here are some dishes and drinks that every visitor should try:
1. Flemish Stew (Carbonnade Flamande)
A comforting, hearty dish, Carbonnade Flamande is a traditional Belgian beef stew cooked with Belgian beer, onions, and a touch of brown sugar, giving it a sweet, rich flavor. Typically served with fries or bread, it’s the perfect dish for cold days.
2. Mussels (Moules-Frites)
A classic Belgian dish, moules-frites (mussels with fries) is a must-try in Bruges. The mussels are typically cooked in white wine, garlic, and herbs, and served with crispy fries. This dish is a beloved combination of sea and land, and you'll find it in many of the city's seafood restaurants.
3. Belgian Waffles
No trip to Bruges is complete without indulging in a Belgian waffle. These golden, crispy waffles are often topped with a variety of toppings such as whipped cream, fresh fruit, chocolate, or sugar. They are sold in many charming cafés and street stands.
4. Belgian Chocolate
Bruges is famous for its world-class chocolate, and you can’t leave the city without sampling some. Artisanal chocolates are available at the city’s many chocolate shops. Don’t forget to try truffles or a chocolate praline, both of which are made with the finest local ingredients.
5. Beer
Belgium is renowned for its beer culture, and Bruges is no exception. The city is home to some of the country’s most famous breweries. Try local brews like Brugse Zot, a refreshing and slightly bitter Belgian ale, or Straffe Hendrik, a stronger, more robust beer. Many restaurants and bars offer beer pairings with meals.
6. Local Cheese
Belgium is also known for its cheeses, and Bruges has a number of varieties worth tasting. Passendale and Chimay are two notable Belgian cheeses that pair wonderfully with a glass of local beer. Be sure to visit the local markets or specialty shops to try them.
