Antwerp’s food scene tells the story of Flanders on every plate. Rich, hearty, and steeped in centuries of tradition, Flemish cuisine doesn’t pretend. It comforts, fills, and satisfies. If you’re wandering the cobbled streets or taking in the grandeur of the Cathedral of Our Lady, these local dishes are the ones to order.
1. Stoofvlees (Flemish Beef Stew)
This dark, beer-braised beef stew is a staple across Belgian tables. In Antwerp, it’s slow-cooked with local brown ale, onions, mustard, and a slice of bread to thicken the sauce. Expect deep flavor and tender meat. Most often served with golden fries and mayo.
Where to try it: Many cafés serve solid versions, but head to Elfde Gebod or De Arme Duivel for something with character and a local following.
2. Konijn met Pruimen (Rabbit with Prunes)
This dish offers a sweet-savory profile thanks to the addition of dried prunes simmered with rabbit, thyme, and beer. A reflection of medieval recipes, it’s often served with boiled potatoes or bread dumplings.
Note: It’s seasonal in some places, especially around fall and winter.
3. Waterzooi
Originating in Ghent but frequently served in Antwerp, this creamy stew uses either fish or chicken, leeks, carrots, and celery in a velvety broth. It’s both delicate and filling without being heavy.
Tip: Ask whether it’s the fish or chicken version—they’re both excellent but offer different textures and flavors.
4. Filet d’Anvers
This cured beef specialty is smoked and thinly sliced. Often served cold with bread, mustard, and pickles. Locals eat it for lunch or as a bar snack. Think of it as Antwerp’s answer to charcuterie but with more punch.
Where to find it: Try it at Butcher’s Store in Het Eilandje or traditional taverns with local platters.
5. Paling in ’t Groen (Eel in Green Sauce)
Freshwater eel cooked in a bright green herb sauce made with sorrel, parsley, watercress, and chervil. It’s bold and earthy, often served with fries or bread to soak up every drop. Loved by locals, misunderstood by tourists—until they taste it.
6. Mosselen met Friet (Mussels with Fries)
A summer classic, this dish uses North Sea mussels steamed in white wine, garlic, and celery. Served with fries and typically eaten by hand. While it’s common throughout Belgium, Antwerp’s harborside restaurants offer an unbeatable freshness.
When to eat: Peak season runs from July through February.
7. Vlaamse Asperges (Flemish Asparagus)
Only available in spring, white asparagus is steamed and topped with chopped egg, parsley, butter, and nutmeg. Simple but precise. The kind of dish that’s all about timing and quality ingredients.
Try it at: Seasonal menus in April and May—book ahead.
8. Antwerpse Handjes (Antwerp Hands Biscuits)
Not savory, but no list is complete without this local biscuit. Shaped like a hand, these buttery shortbread cookies are either plain or dipped in chocolate. They reference an old legend about the giant Antigoon and the city’s founding.
Where to buy: Philip’s Biscuits or DelRey for artisanal versions.
9. Geraapte Appels in Siroop (Stewed Apples in Syrup)
Often served as a side or dessert, these apples are simmered in dark sugar syrup until glossy and soft. You’ll find them paired with blood sausage, roast pork, or on the side of a lunch plate.
Antwerp’s food culture doesn’t shout. It simmers. It simmers in beer, herbs, and history—waiting to be tasted one plate at a time. Grab a fork, ask for mayonnaise, and eat like a local.
