| Belgium is well-known through out the world for | | | | - Konijn in Gueuze (French: Lapin á la Gueuze) - |
| Ardennes pateé, Belgian chocolate, beers, and of | | | | Rabbit cooked in Belgian Gueuze beer. |
| course waffles. French fries (Dutch: Frieten; French: | | | | - Luikse sla (French: Salade Liégeoise) - Green |
| Frites) are extremely popular in Belgium, and many | | | | bean salad with onions, bacon and vinegar. |
| people say the best place to have them is from the | | | | - Mosselen-friet (French: Moules frites) - Mussels and |
| ubiquitous stalls found in most Belgian squares, known | | | | French fries. |
| as "frituur" or "frietkot" (Dutch), or "friture" (French). | | | | - Paling In 't Groen (French: Anguilles au vert) - A soup |
| The country also has a lot more too offer too - indeed | | | | made with eel and mixed herbs. |
| many people say that Belgian cuisine offers the quality | | | | - Stoemp - Mashed potatoes, usually with bacon and |
| of French cuisine but with the portion sizes that you | | | | cream, flavored with herbs and spices. Other root |
| get in German cuisine, and there is in fact a certain | | | | vegetables may also sometimes be added. |
| truth to that. | | | | - Viszooitje (French: Waterzooi de poissons) - Fish |
| Some of the most popular Belgian dishes include: | | | | stew (made with bass, carp, eel or pike), with potatoes, |
| - Gegratineerd witloof (French: Chicon Gratin) - Endives | | | | leeks and carrots, with butter, cream and eggs. |
| (a bitter-tasting form of chicory) cooked in melted | | | | - Vlaamse stoofkarbonaden (French: Carbonnades |
| cheese. | | | | Flamandes) - Beef-stew, similar to Beef Bourguignon |
| - Kippenwaterzooi (French: Waterzooi de poulet) - | | | | (French: BÂœuf bourguignon), but cooked in Belgian |
| Chicken stew, with potatoes, leeks and carrots, with | | | | beer instead of in red wine. |
| butter, cream and eggs. | | | | |