Delicious and fragrant waffles are the most famous Belgian culinary trademark. Made with thick dough or thin batter, the cakes are baked in a specially designed waffle iron which creates an unusual checkered pattern on the top and bottom of each cake.
In Belgium, there are two distinct varieties of this national dessert: the light Brussels waffle, and the denser Liege waffle. The key distinction is in the batter: while the Brussels waffle batter is thin and runny, the Liege variety is made with a thick, brioche-like dough which produces a cake with uneven edges and dense texture.
MOST ICONIC Gaufre
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Liège waffles are one of the two most popular waffle varieties in Belgium. These unevenly shaped, chewy treats are made with a thick, brioche-like dough which is sweetened with pearl sugar and baked in a specially-designed waffle pan. During the baking process, the pearl sugar melts and gives the waffles a unique caramel flavor.
Although the origin of Liège waffles is somewhat vague, it is believed they were influenced by French culinary traditions and made famous by the skillful Liège bakers. In Liège, these waffles are usually enjoyed plain, but they can also be topped with powdered sugar, whipped cream, chocolate, or various fruits.
MOST ICONIC Liège Waffle
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A typical dessert of the East Flanders, mattentaart is a small puff pastry pie with a tender, almond-flavored cheese curd filling called mattenbrij. These delicious Flemish pies are traditionally made in the city of Geraardsbergen and the neighboring village of Lierde, and their production depends heavily on the Geraardsbergen area's dairy produce, since genuine mattentaarts are prepared using only fresh milk, butter, and buttermilk from the local farms.
Although the origins of mattentaart can be traced back to the Middle Ages, the oldest known recipe was found in Een Notabel Boecxken van Cokeryen, the first cookbook in Dutch, written and published in 1514 by Thomas van Der Noot. Later on, the famed mattentaarts were even depicted by the Flemish Renaissance painter and printmaker Pieter Bruegel the Elder in his 1567 painting The Peasant Wedding.
MOST ICONIC Geraardsbergse mattentaart
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Speculaas are spiced cookies mainly made in Belgium and the Netherlands, although they are also popular in Germany (Rhineland and Westphalia), Luxembourg and northern France. With an intense fragrance of cinnamon, cloves, nutmeg, and ginger, the cookies are traditionally baked on the eve of St Nicholas Day, celebrated on December 5 and December 6.
Before going to bed, the children put their shoes by the chimney, and if they behaved well, they are rewarded with speculaas in their shoes. There are a few theories on the origin of its name - one says it derives from the Latin word speculum, meaning a mirror, referring to the mirrored images that the cookies are decorated with.
MOST ICONIC Speculaas
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Brussels waffle is one of the two Belgian waffle varieties, a delicious cake enjoying the status of Belgium's national dessert. The waffle is made from a thin, yeasted batter that is baked in a specially-designed appliance, giving the waffle an unusual, checkered pattern.
The thin, runny batter helps in creating defined edges and a perfectly rectangular shape of the cake. However, the most important addition is the leavening agent, in this case, yeast, providing airiness and lightness. Although the waffle is light on the inside, it is crunchy and crispy on the outside, with an appealing golden-brown color.
MOST ICONIC Brussels Waffles
Lacquemant is a Belgian waffle originating from Liege. This thin waffle is made with wheat flour, cut horizontally in half, then filled and topped with sugar syrup flavored with orange blossom. The inventor of Lacquemant is Désiré Smidts, who first made it in 1903 and named it as a tribute to his former employer, Berthe Lacquemant.
Nowadays, it is a popular treat at fairs in the Liege region.
MOST ICONIC Lacquemant wafel
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Flemish waffle is a traditional product consisting of flour, yeast, butter, milk, eggs, salt, and vanilla sugar. Unlike Brussels and Liège waffle, the Flemish variety is usually consumed without any toppings after it has cooled down. It is recommended to prepare the waffles in large batches as they can be preserved for a few weeks if stored properly.
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La dame blanche is a sweet dessert from Belgium, consisting of vanilla ice cream, whipped cream, and a warm chocolate fudge made with chocolate, milk and vanilla extract. The dessert, which shares its name with a famous French opera based on Scottish writer Sir Walter Scott's works, is commonly found in most Belgian restaurants. Cherish Raspberry, a Belgian Lambic beer, acts as a perfect accompaniment to this classic dessert.
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Also known as Kempense galetten, these flavorful waffles are mostly popular in Belgium. They are characterized by a hard and crunchy texture. Upon consumption, the waffles become crumbly and buttery in the mouth. Despite their name, galettes campinoises should not be confused with the French galettes, which are essentially savory buckwheat pancakes.
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Antwerpse handjes are traditional Belgian hand-shaped cookies originating from Antwerp. The cookies date back to 1934 and they're made with a combination of flour, eggs, butter, sugar, and almonds. The dough is shaped into small hands and the cookies are then baked until golden.
Antwerpse handjes are a symbol of Antwerp and they're sold in bakeries across the city. The shape of a hand refers to the legend of Brabo, a Roman soldier who cut off the hand of the giant Antigoon who imposed a tax for each ship that wanted to enter the port.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 17 Belgian Desserts” list until March 15, 2025, 1,697 ratings were recorded, of which 1,496 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.