Dish finder in Brussels

Twice-fried, traditionally in beef fat, at a friterie (fritkot) and served in a cone with mayonnaise, andalouse or samouraï sauce. Order a small portion: it is not small.

A pot of mussels steamed with celery and onion (nature) or in white wine, with fries alongside. Best from September to April.

Beef stewed slowly in brown beer with onions and a slice of gingerbread spread with mustard. Served with fries in every brasserie.

Chicken, or fish in the original Ghent version, poached in a creamy broth with leeks, carrots and potatoes.

Potatoes mashed with carrots, leeks or spinach, a Brussels word and dish. Usually served with sausage, but meat-free on its own.

Braised Belgian endives rolled in ham and baked under béchamel and cheese. A home-cooking classic of the cold months.

Large meatballs in a sweet-sour sauce of syrup, onions and vinegar, with fries. A Walloon dish found in brasseries across the city.

Raw minced beef mixed with mayonnaise, capers and spices, served with fries or in a sandwich. The name says American, the dish is Belgian.

Crisp croquettes filled with a creamy ragout of tiny North Sea grey shrimp, served with fried parsley and lemon as a starter.

The meat-free twin of the shrimp croquette, filled with molten Belgian cheese. A reliable starter or bar snack.

A crusty round roll, the Sunday-morning bakery treat, and the base for the sandwiches sold at lunch counters across the city.

Dense, chewy and studded with pearl sugar that caramelises in the iron. Eaten plain and warm from a street stall; the lighter, rectangular Brussels waffle comes with toppings.

Crisp caramelised cinnamon biscuits, served with every coffee, and baked in figure moulds for Saint Nicholas on 6 December.

A cone-shaped sweet with a crisp shell and a soft raspberry centre, sold from market carts and sweet shops. They keep only a few weeks.