What to Eat in Antwerp

Antwerp sits on the Scheldt River near the North Sea, and its maritime climate keeps summers mild and winters damp. That setting shaped a kitchen that blends river fish, coastal seafood, market-garden vegetables, and grain-based staples like bread and potatoes.

Daily eating leans toward a hot meal at midday or early evening, with café culture and beer pairings threading through social life. Street-side frietkoten, seasonal produce, and stews for colder months contrast with lighter seafood plates when the weather turns warm.

Sear cubed beef chuck with onions until browned, deglaze with a malty dark ale, stir in a slice of mustard-smeared bread or spiced ontbijtkoek to thicken, then add bay, thyme, and a dash of vinegar before a slow braise that can run two to three hours. The gravy becomes glossy and bittersweet, with hops providing gentle bitterness, caramel from the onions and gingerbread lending warmth, and the meat collapsing into tender fibers that cling to the sauce. Long rooted in Flemish home cooking, this stew reflects Antwerp’s beer culture and the city’s preference for robust fare that suits damp, cool evenings near the Scheldt, while also fitting weeknight routines when made ahead. It is eaten year-round at midday or dinner with crisp frieten and a dollop of mayonnaise or tangy pickles, appearing at family Sundays, student canteens, and casual eetcafés as a reliable, satisfying standard.

Fresh mussels are scrubbed and quickly steamed in a wide, lidded mosselpot with sliced leeks, celery, onion, parsley, pepper, and either white wine, beer, or a knob of butter for a pure “nature” broth that stays clear and aromatic. The shells open in minutes, releasing a saline sweetness that perfumes a vegetal liquor, and the flesh tastes plump and slightly briny, best contrasted with crisp, twice-fried potatoes and a sharp tarragon mayonnaise or mustardy vinaigrette. Mussels are a staple of Belgian coastal trade; in Antwerp they underscore the port’s ties to seafood markets and are commonly shared in large pots during late summer into winter, when supply is at its peak and cool weather favors hearty, steaming dishes. Locals eat them as a convivial main course at lunch or dinner, using one shell as pincers to pluck the meats, dipping fries in the pot liquor, and finishing by sipping the broth for a clean, savory finish.

Chunks of eel are seasoned and gently simmered, then finished with a vivid purée of garden herbs—chervil, watercress, parsley, sorrel, spinach, and often a hint of mint—pounded or blended with butter and a splash of lemon; some cooks steady the sauce with fine crumbs or an egg yolk for sheen. The sauce turns a luminous green that clings to the rich, fine-textured eel, tasting herbaceous and slightly tart, with soft anise notes from chervil and a refreshing, almost meadow-like aroma that balances the fish’s natural fattiness. Born along the tidal Scheldt and its tributaries, the dish is closely associated with Antwerp and nearby river villages, historically prepared in summer when herbs were plentiful and fishermen brought in eel from local waters. Today it appears for warm-weather lunches or dinners with frieten or farmhouse bread, and many cooks choose responsibly farmed eel to respect conservation rules that protect Europe’s declining wild stocks.

Filet d’Anvers starts with an exceptionally lean cut, typically eye of round, which is salted, lightly spiced with black pepper and juniper, cured for several days, air-dried for weeks, and cold-smoked over beechwood until ruby, firm, and delicately aromatic. Sliced paper-thin, it feels silky but springy on the palate, with a clean, meaty flavor and restrained smokiness that invites simple accompaniments rather than heavy condiments or sauces that would mask its nuance. Named for the city, this charcuterie reflects Antwerp’s role in curing and trading meats, a tradition shaped by guild practices and the need to preserve protein before refrigeration in a humid, temperate climate. Locals enjoy it on a boterham for breakfast or lunch with pickles and mustard, folded into small canapés for social drinks, or arranged on platters alongside cheeses and rye bread for informal gatherings.

Antwerpse Handjes are crisp, hand-shaped butter biscuits made from a rich shortcrust of flour, butter, sugar, and eggs, sometimes enhanced with almond meal or orange zest, and often cast in metal molds for a clean outline that honors the city emblem. Variations include chocolate versions filled with soft praline or marzipan, yielding a delicate snap and melting center, while the classic cookie offers a toasty, nutty aroma and a fine, sandy crumb that pairs well with coffee. The shape references the Brabo legend of a severed giant’s hand; local bakers formalized the confection in the 1930s as a civic symbol and a standardized gift that represents hospitality and pride. People enjoy them at home with afternoon coffee, bring them to celebrations and business meetings, and pack them in tins as souvenirs, keeping a portable taste of Antwerp’s identity year-round.

Antwerp’s cuisine balances river and sea, beer and bread, trade-born spices and guild-era technique, all shaped by a maritime climate. From herb-bright eel to beer-braised beef and symbolic hand-shaped biscuits, dishes remain practical and rooted in local habits. Explore more regional food guides and plan weather-smart travel with Sunheron.com.