I'm Belgian. Avoid Leffe, this is a quite bland "Belgian beer". The classic Trappist beers are always a good choice (Orval, Chimay, Rochefort, etc.), but don't sleep on the new microbreweries, their beers can be quite innovative and refreshing
A few
this post was submitted on 24 Jan 2025
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YUROP
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As a Czech I would also suggest to go for smaller brewery, because of our tax system the beer is just negligibly more expensive than from big brewerys.
I will be in Belgium hopefully in about 3 months and because I will bike there I will have a lot of time for tasting. Also I will like to visit some beer festival, if the timing will be right.
I wonder how deep in my bubble I am as I'm reminded that 3 Fonteinen and Cantillon actually aren't the best known Belgian breweries
Borscht can be both, depending on the skill of the cook
Kässpätzle are definitely a hidden gem.
On the other hand Sauerkraut is probably overrated. I like it but it's not as commonly eaten as you may think.
Beck's is definitely overrated. I don't know how it's become so popular.
On the other hand, Labskaus is damn delicious, I need to make a vegan variant one day. Labskaus and kale with potatoes and meat variety is what I really miss since turning vegan.
swedish meatballs are overrated.
don't sleep on a really good Janssons Frestelse though. that and small-batch pickled herring with weird herbs in it.
isterband is also good but that's probably a more pan-european thing.
also, i will always use moments like this to bring up the culinary sleep paralysis demon that is the calskrove.
Overrated? I don't know. But have you tried the mighty kapsalon?
Kapsalon is overrated. Döner Kebab is the much better option.
You can get a kapsalon with döner
But that includes soggy fries and lukewarm salad.
Oh damn, that's not right. Do you not get them freshly made? The fries and salad should both be crisp, the fries and meat hot and the salad cold
oh and spices depend on the meat
Beef Wellington
Shepherds pie!
Sauerkraut
The problem with that is there are two types of it - the sweet one and the sour one. In a restaurant you'll usually get the sweet one which I think is tastes awful.
But the sour one is the really good one especially if you refine it by adding fine cubes of Kassler (smoked pork chop) to enhance the taste. Sour Sauerkraut should even change the taste of potatoes that sit in its... sauce? broth? (don't know the word). I could eat kilos of it.
You'll need to look out for the right kind of Sauerkraut in the supermarket. Not everyone of them is suited for this.
Tagliatelle are definitely overrated. Borlenghi is where the shit's at, and they're vastly ignored by the main foodies