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

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Etnografisch Museum

Delightful collection with a bit of everything: Brazilian headdresses, Japanese paintings, a Maori war canoe and items from the Belgian Congo.
Filet Américain

Belgians have enough confidence in their beef to eat it raw – as Filet Américain . A toast cannibale is a snack form of this.
Fish

The North Sea ports are the base for active fishing fleets, which bring in daily catches of sole, skate, sea bass, cod and hake. To see the sheer variety of the catch, visit the Vismarkt (fish market) in central Bruges. Place Sainte-Catherine in Brussels is a centre for fish restaurants.
Flamiche aux Poireaux

A quiche-like tart, made with leeks.
Foyer

Upbeat, centrally located modern bar on two levels. Light meals – but emphatically no French fries!
Frites

Belgian frites (fries) are, quite simply, the best in the world. They are deep-fried in good-quality oil not once but twice, so they end up golden brown and bien croustillantes (crisp). Frites can be a side-dish or – served with a dollop of mayonnaise – a meal in themselves.
Galeries Royales de Saint-Hubert

When it opened in 1847, this elegant shopping arcade was the grandest in Europe (see Galeries Royales de Saint-Hubert).
Galler

A mass-market but high-standard manufacturer. Its famous Langues de Chat (cat’s tongues) are shaped in a jokey cat’s face.
Game

Belgian food pays heed to the seasons. Winter is the time for warming game recipes, such as the classic dish faisan à la brabançonne , pheasant cooked with caramelized endives. Rabbit, hare, venison, wild boar, pigeon, duck and guinea fowl are also much cherished. Much of the “game” is now farm-raised.
Garnaalkroketten

Deep-fried potato croquettes filled with fresh shrimps; an excellent starter or snack.