DK Travel : Brussels, Bruges, Antwerp and Ghent : Editor's choice

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Shellfish and Crustaceans

Seafood plays a major role in Belgian cuisine. Mussels-and-chips (moules-frites ) is virtually the national dish. Oysters (raw) and scallops (cooked) are also popular. A favourite lunchtime entertainment is to pick one’s way through a plateau de fruits de mer (seafood platter).
Sint-Carolus Borromeuskerk

Celebrated for its Baroque façade and its tragic loss of 39 Rubens paintings.
Sint-Gilliskerk

The pretty parish church of St Giles is unusual for the barrel vault over its nave. Burial place of Hans Memling.
Sint-Jakobskerk

The church of St James is Bruges’ richest parish church, containing notable paintings and tombs.
Sint-Pauluskerk

Gothic and Baroque fight it out in this endearing church.
Sint-Salvatorskathedraal

It was at St Saviour’s that the Order of the Golden Fleece met in 1478. Their coats of arms can be seen in the choir.
Sint-Walburgakerk

This handsome Jesuit church, built in 1619–43, is a Baroque symphony in black and white marble, with a supreme wooden pulpit.
Spiegelrei

This pretty stretch of canal once led into the heart of the city. At Jan van Eyckplein 2 is the Old Toll House; opposite, wealthy merchants met in the Poortersloge.
Steak

It may be a standard dish of any restaurant or bistro, but steak-frites (steak and chips/fries) can be excellent – just what you need on a cold night. You will understand why the meat is good when you visit a butcher’s shop: standards are high, because Belgian customers are knowledgeable and demanding.
Stoemp

Mashed potato mixed with a vegetable, such as carrots or celeriac, or a meat purée.