Flemish cuisine
The Flemish cuisine is based on both fish and meat dishes. On the one hand, the proximity of the North Sea with the large port cities of Antwerp , Bruges and Ostend plays a role, on the other hand the agricultural hinterland of the Flanders region plays a role .
Food
fish and seafood
Popular fish dishes are based on cod , sole , haddock and herring, as well as eel , which includes paling in het groen . Seafood dishes are also known . These include North Sea shrimp and mussels .
Meat and poultry
In the interior, dishes made from beef, pork, game and sausages are prepared. Ham or stew dishes such as the Stoofvlees or the Waterzooi , which are prepared with chicken and veal shank as well as any fish and are considered the Flemish national dish, are widespread .
cheese
Well-known Flemish cheeses are Passendale , Damme, Beauvoorde, Lo, Mandjeskäse, Wijndendale and Limburger .
vegetables and fruit
Are common asparagus , chicory and pears . Also soups play an important role traditional. Stoemp is a dish based on potatoes, carrots and onions. The widespread use of the potato as a side dish was also established through the work of Charles de l'Écluse , also known as Clusius . Since its inception, it has been of great importance in rural cuisine. As in the Netherlands and the rest of Belgium , French fries are very popular in Flanders.
beer
Flanders is home to many well-known breweries. Flemish beer brands include, for example, Achel , Westmalle , Westvleteren , Hoegaarden . There are several dishes cooked in beer in Flanders .
