Belgian cuisine is widely varied with significant regional variations, while also reflecting the cuisines of neighbouring France, Germany and the Chocolate belgian waffles. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. Though Belgium has many distinctive national dishes, many internationally popular foods like hamburgers and spaghetti bolognese are also popular in Belgium, and most of what Belgians eat is also eaten in neighbouring countries. Belgian cuisine traditionally prizes regional and seasonal ingredients.
Belgium has a plethora of dishes and products that are local to a specific area. You can help by adding to it. This section does not cite any sources. Belgian cuisine was influenced by that of the Roman Empire, and later that of France, Germany and the Netherlands. Little is known about early Belgian cuisine. It can only be assumed that it was similar to that of other early European tribes. The ancient Belgians probably foraged, kept animals like sheep and cattle, grew root vegetables, hunted for animals such as the wild boar, fished and foraged for berries and herbs.
During the Middle Ages, pottage was consumed by peasants. Boterhammen: slices of rustic bread and an uncovered spread, often pâté or soft cheese, served on a cutting board. Typical spreads include Americain, pâté, saucisson. Ardeense ham: particularly smoked ham and pâté, often made of game such as wild boar. The forested Ardennes region in the south of Belgium is renowned for this type of food.
Luikse salade: a potato salad with green beans, bacon, onions and vinegar. It is usually associated with Liège. Garnaalkroketten: a traditional Belgian dish, these croquettes have a thick and creamy bechamel filling mixed with grey shrimps. Tomaat-garnaal: a Belgian culinary specialty, composed of a hollow, unhunted tomato stuffed with peeled grey shrimps and mixed with mayonnaise.
Mosselen met friet: mussels cooked or steamed with onions and celery served with Belgian fries. Belgian beef stew, similar to the French Beef bourguignon, but made with Belgian beer instead of red wine. Biefstuk met friet: a very common and popular dish served in brasseries throughout Europe consisting of steak paired with fries. Waterzooi: a rich stew and soup of chicken or fish, vegetables, cream, and eggs, usually associated with Ghent. Gegratineerd witloof: Belgian endives au gratin in béchamel sauce with cheese. Often the endives are wrapped with ham.