Belgian cuisine is a true treasure trove of flavors that delights with its diversity and richness of traditions. Let's explore five of the most distinctive delicacies that form the foundation of the country's culinary heritage.

The first and most recognizable dish is moules-frites, or mussels with fries. This simple but delicious combination was born in the 19th century, when Belgian fishermen began combining fresh mussels with potato fritters. Today, mussels are usually cooked in white wine with onions and celery, creating an aromatic broth that pairs perfectly with crispy fries. It is interesting to note that Belgians consume about 30,000 tons of mussels each year, making them among the biggest lovers of this delicacy in Europe.

The other iconic dish is stoofvlees (carbonade flamande), a beef stew cooked in dark Belgian beer. The history of this dish dates back to the Middle Ages, when beer was a safer drink than water, and its use in cooking was widespread. The secret to perfect stoofvlees lies in long, slow cooking, which allows the meat to soak up the deep flavor of the beer and spices, among which bay leaf and cloves are not to be missed. Traditionally, a slice of bread smeared with mustard is also added to the stew, which gives the dish a distinctive, slightly spicy note.

The third delicacy is waterzooi, a creamy soup that originated in Ghent. Originally prepared with river fish, it has gained popularity over time in a version with chicken. The name 'waterzooi' comes from the Flemish 'zooien', meaning 'to boil', and refers to the technique of slowly cooking ingredients in water. Legend has it that Emperor Charles V, who was born in Ghent, was so fond of the dish that he had his cooks prepare it even while traveling in Europe.

The fourth treasure of Belgian cuisine is waffles, which are divided into two main types: those from Brussels and those from Liège. Brussels waffles are light, rectangular and usually served with whipped cream, fruit or syrup. On the other hand, Liège waffles, invented in the 18th century by the cook of the Prince-Bishop of Liège, are denser, sweeter and contain distinctive lumps of pearly sugar, which caramelize during baking to form a crunchy crust. Few people know that the first waffles in Belgium were baked as early as the Middle Ages, and their design was often associated with the coat of arms of the family that prepared them.

A fifth, but equally important element of Belgian cuisine is French fries. Belgians consider themselves the inventors of this delicacy, and claim that the first French fries were created in Namur in the 17th century, when the locals, unable to fish in the frozen River Meuse, began frying potato strips in a manner reminiscent of fish preparation. Belgian fries are distinguished by double frying - first at a lower temperature and then at a higher temperature, which gives them their characteristic crispness on the outside and softness on the inside. In 1842, the oldest fryer in Belgium opened in Antwerp, which is still in operation today, and in 2008, the world's first French Fries Museum was established in Bruges, documenting the history of the delicacy.

Belgium is a true paradise for lovers of refined flavors. The next five delicacies we present are true gems of Belgian gastronomy, appreciated by gourmets from all over the world.

The first of these is Belgian beer, which in 2016 was added to UNESCO's list of Intangible Heritage Sites. Belgium's brewing history dates back to the Middle Ages, when monks began brewing beer in monasteries. Today, the country boasts more than 1,500 varieties of beer, from the famous Trappist, brewed exclusively in six Belgian abbeys, to lambics - wild beers fermented spontaneously thanks to yeast floating in the air of the Senne River valley. A fascinating curiosity is that each type of Belgian beer should be served in a specially designed glass, which emphasizes its aroma and flavor. The oldest operating brewery in Belgium, Het Anker, was founded in 1471 and still produces the world-renowned Gouden Carolus beer.

The second treasure of Belgian cuisine is chocolate, whose tradition of production dates back to 1635, when the Belgians first encountered the cocoa tree in their colonies in Africa. A turning point in the history of Belgian chocolate came in 1912, when Jean Neuhaus II invented the praline - a filled chocolate. Today there are more than 2,000 chocolate manufacturers in Belgium, and the entire production process is strictly regulated by an 1884 law that requires chocolate to contain a minimum of 35% pure cocoa. It's worth knowing that the average Belgian eats about 8 kilograms of chocolate a year, making Belgians some of the biggest lovers of the treat in the world.

The third specialty is oysters from Zeeland, which, although not typically Belgian (they come from the region bordering the Netherlands), are an important part of Belgium's coastal cuisine. These unique oysters, farmed in the clear waters of the North Sea, are famous for their delicate, slightly salty flavor and fleshy texture. The history of their breeding dates back to the 17th century, when the first farmers began to create special oyster pools along the coast. An interesting fact is that Belgian oysters were a favorite snack of King Leopold II, who regularly ordered them for the royal court.

The fourth delicacy is chicken and asparagus salad, popular especially in spring, when Belgian asparagus is in full season. Belgians are extremely proud of their asparagus, especially the white varieties from the Mechelen region, which they call 'white gold.' The tradition of growing asparagus in Belgium dates back to the 17th century, when the vegetable was a luxury available only to the aristocracy. The salad combines tender asparagus with pieces of chicken and a mayonnaise-based dressing to create a light yet filling dish.

The fifth specialty is stoemp - a traditional Belgian potato purée with the addition of other vegetables, usually carrots, leeks, onions or spinach. This simple but nutritious dish originated in peasant cuisine and was a way to use up seasonal vegetables. Stoemp is often served with boudin sausage (black or white) or minced pork chops. The name comes from the Flemish word 'stampen', meaning 'to pound' or 'to whisk', which refers to the preparation technique of this dish.

It is worth noting that all of these delicacies can be found in the best restaurants in Brussels, which specialize in traditional Belgian cuisine. Each offers its own unique interpretation of classic dishes, often based on family recipes handed down from generation to generation.

Brussels, as the heart of Belgian culinary culture, offers countless opportunities to sample traditional delicacies. Here are five exceptional restaurants where you can experience the authentic flavors of Belgium at its best.

Au Cor de Chasse is a true gem hidden in the Etterbeek district. This family-run restaurant, which has been operating since 1953, is famous for its perfectly prepared stoofvlees, which are cooked for more than 6 hours in dark Trappist beer. The interior of the establishment impresses with its authentic, rustic decor with wooden beams and hunting accents, which allude to the name (translated as 'At the Hunting Horn'). The restaurant is particularly praised by connoisseurs of Belgian cuisine for its fidelity to traditional recipes and its seasonal menu, which changes according to the availability of local products. Prices are at a medium level, which, combined with generous portions, makes this place attractive to those seeking an authentic culinary experience without overburdening their wallets.

Fin de Siècle is an icon of Brussels gastronomy, located in the heart of the city. The name, meaning 'end of the century,' perfectly captures the atmosphere of this place, which transports guests to the Belle Époque. The restaurant is famous for its monumental portions of waterzooi and moules-frites, served in distinctive copper pots. The history of the place is fascinating - the establishment was founded in 1898 as a café for artists and intellectuals, and was transformed into a restaurant in the 1980s, but retaining its unique artistic character. The interior with original Art Nouveau details, long wooden tables and old photographs creates a unique atmosphere. Prices are on the average level, but it is worth remembering that the restaurant does not take reservations and often has a long queue, which proves its popularity among locals and tourists.

Le Chou de Bruxelles, or 'Brussels Cabbage', is an elegant restaurant specializing in a refined interpretation of classic Belgian dishes. The place is famous for its excellent stoemp, which the chef enriches with seasonal vegetables and herbs from his own garden. The restaurant is housed in a beautiful 19th century building, and its interior combines classic elegance with modern touches. Particularly noteworthy is the extensive Belgian beer list of more than 50 items, each of which is carefully selected to match the dishes served. Le Chou de Bruxelles also offers a tasting menu, allowing diners to experience the diversity of Belgian cuisine in one meal. Prices are on the higher end, but the quality of the products and culinary artistry fully justify the price.

Les Brigittines is a restaurant with a history dating back to 1921, when it was a popular meeting place for Brussels merchants. Today, after a major renovation in 2004, it offers a modern take on traditional Belgian cuisine. The restaurant is famous for its innovative versions of classic dishes, such as carbonade flamande with dark chocolate and waffles with black pepper ice cream. The restaurant's interior impresses with a combination of historic elements and modern touches - original bricks and beams contrast with minimalist furniture and contemporary art. Les Brigittines also has an impressive beer cellar with over 200 types of Belgian beer, including rare and limited editions. Prices are on the higher end, but the quality and creativity of the dishes served make this a place worth visiting for true foodies.

Nüetnigenough, whose name in the Brussels dialect means 'never enough,' is a cozy restaurant specializing in combining traditional Belgian dishes with well-chosen beers. The restaurant was founded in 2007 on the initiative of passionate Belgian beer lovers and quickly gained recognition among locals and tourists alike. The menu changes daily and is written on a chalkboard, highlighting the commitment to fresh, seasonal produce. Particularly recommendable here are the mussels prepared in various ways, including a version with gueuze, a traditional sour beer from the Brussels region. The interior of the restaurant is small and cozy, with vintage beer posters and the original wooden floor. Prices are mid-range, and the atmosphere is conducive to long, relaxed meals in true Belgian style.

When comparing these restaurants, it's worth noting their diversity. Au Cor de Chasse and Fin de Siècle offer the most traditional approach to Belgian cuisine, with authentic recipes and a rustic feel. Le Chou de Bruxelles and Les Brigittines represent more refined, modern interpretations of classic dishes, with a greater emphasis on presentation and innovative flavor combinations. Nüetnigenough, on the other hand, stands out for its special emphasis on beer culture and its harmonious combination with gastronomy. In terms of price, Au Cor de Chasse, Fin de Siècle and Nüetnigenough offer dishes in the middle price range, while Le Chou de Bruxelles and Les Brigittines are slightly more expensive, but offer a more refined culinary experience.