From the traditional Belgian and French cuisine in and around the Grote Markt, with various options, such as ethnic enjoyable Italian fare offered by the string of restaurants in “Little Italy” (along rue Franklin), Brussels Choc-a-unit attention buffets .

Of course, we all know that Belgium is associated Moules (mussels) et Frites (chips), but is also considered a number of additional dishes shaped by various influences, including French, Spanish and Dutch who all ruled over the earth at one time in history. In fact Belgians culinary history can be traced back to middle age.

Starters can enjoy these croquettes aux grises Crevette (shrimp) and Fondues au Fromage (a type of cheese croquettes). A characteristic sweet bread Choesels and the Belgian Ardennes pâté pate is one of mainly pork and garlic. Then the main courses like filet of American (and served mixed with chopped raw onions and some spices). I enjoy the Belgians and their red meat may be the basis for many a meal. Ragout d’agneau is a braised dish of lamb marinated in herbs. Pheasants and rabbits can also be used in some dishes Faisan functions as Lapin a la Brabançonne and dishes.

Anguilles au Vert, based Andouillette eggplant soup and a sausage type.

You can expect to see sprouts around – and you want to be right (Choux de Bruxelles). Chicory is one of the most used vegetables in Belgian cuisine, with foods such as chicory, where it is wrapped in cheese and ham.

To round things with Damme Blanche – Vanilla Ice Cream served with thick chocolate sauce. Or choose other sweet treats like profiteroles or Tarte Tartine (fully served in white).

No shortage of good restaurants in Brussels – you can eat fresh fish in the lower part of the city, take the aid in a high class offers by Antoine Dansaert – in fact, you almost dare any part of the city and within five minutes after a good place to eat.

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