Lonely Planet Pocket Bruges & Brussels
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The Bs have it: romantic, canal-woven Bruges and buzzing multinational Brussels are Belgiums unmissable duo. While Brussels dwarfs Bruges in size, both feature boats plying waterways, serene parks, a web of cycling trails, lively marketplaces, forward-looking fashion and galleries packed with home-grown art, from Brueghel masterpieces to Hergs Tintin. All this plus the finest beer and chocolate in the world.
Magnificent, magical, medieval square at the heart of Bruges.
Bruges & Brussels Top Sights
Bruges eclectic architecture hub.
Bruges & Brussels Top Sights
A prayerful place of peace in Bruges.
Bruges & Brussels Top Sights
Europes most theatrical medieval square, in Brussels.
Bruges & Brussels Top Sights
Bruges best fine art collection.
Bruges & Brussels Top Sights
Memling and medicine, Bruges.
Bruges & Brussels Top Sights
Green space and Brussels culture.
Bruges & Brussels Top Sights
World cultures on display in Brussels.
Bruges & Brussels Top Sights
Lively comics in Brussels.
Bruges & Brussels Top Sights
Old and new art in Brussels.
Bruges & Brussels Top Sights
Magical sounds and marvellous architecture in Brussels.
Bruges & Brussels Top Sights
Brussels greatest art nouveau creation.
Bring a healthy appetite with you restaurants in Bruges and Brussels dish up a seemingly endless procession of delicious fare. Whats more, Belgium boasts more Michelin stars per capita than anywhere else in Europe. Many cafs (bars and pubs) also serve hearty meals.
Breakfast in Flanders is a hearty affair of cured meats, cheeses, cereals and so on. At lunchtime many restaurants offer a dish of the day (dagschotel in Dutch; plat du jour in French). Also watch for a menu of the day (dagmenu; menu du jour). These set menus comprise three or more courses and work out cheaper than ordering individual courses la carte. Some kitchens open as early as 6pm for dinner, but most dont get busy until at least a couple of hours later.
If Belgium has a national dish, it is mussels (mosselen in Dutch; moules in French). Forget about using a fork to scoop out these much-loved molluscs; use an empty shell as a pincer to prise them out. Fries (frieten or frites) are even more ubiquitous. Not only do they accompany mussels (and virtually any other dish), but they are easily Belgiums favourite snack.
Those of a delicate disposition, beware: Belgians idea of saignant (rare) meat drips with blood; point (medium) is what other nationalities consider rare, and
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