Top 9 Traditional Foods
in East Flanders Province

Little Cheese Farm is a Belgian family-run artisanal cheese producer based in Lotenhulle, in the East Flanders region between Ghent and Brussels, known for its fully integrated “from pasture to cheese” approach. On their own fields, cows - especially the Jersey breed - are fed grass and hay produced on the farm, resulting in milk naturally rich in fat and protein, which forms the foundation of their high-quality cheeses. Close control over animal welfare and feeding allows for a short production chain and exceptional freshness, with more than 99% of the milk used coming directly from their own herd. The entire cheesemaking process takes place on site, from milk coagulation and curd handling to pressing, salting, and maturation, under carefully managed temperature, humidity, and airflow conditions in the aging rooms. Little Cheese Farm produces a diverse range of cheeses, from traditional Belgian Gouda-style varieties such as Gentenaer to more distinctive and experimental creations like Orange Emperor, made with added carrot juice, as well as cheeses flavored with spices or beer and naturally ripened rind cheeses with varied flavor profiles. Their work has gained recognition for craftsmanship and consistency, reflecting a strong balance between tradition and innovation. The farm also welcomes visitors for tastings and guided visits, and all of their artisanal cheeses are available directly through the on-site farm shop.Expand

Brouwerij Bosteels, located in the picturesque town of Buggenhout in East Flanders, was founded in 1791 by Jean-Baptist Bosteels and has remained in the hands of the same family for seven generations. The brewery stands as a true Belgian institution of traditional brewing and is one of the rare family-run breweries that has preserved its authenticity and high quality for over two centuries. Its iconic white brewhouse tower has become a symbol of enduring dedication to craftsmanship and carefully guarded recipes. Among its most renowned creations is Tripel Karmeliet, a sophisticated Belgian tripel brewed according to an original 1679 recipe. Bosteels Brewery continues to successfully blend tradition with modern standards, remaining a benchmark for premium beer and a treasured part of Belgium’s cultural heritage.Expand

Brouwerij Huyghe is one of the most renowned family-owned breweries in Belgium, located in the town of Melle in the East Flanders province. The tradition of brewing on the Appelhoek site dates back to 1654, while the modern brewery was officially founded in 1906 by Léon Huyghe. Over more than a century of operation, the brewery has remained in family hands and is now managed by the fourth generation, through the De Laet family line. Huyghe is known for preserving traditional Belgian beer styles while embracing innovation that has earned it international acclaim. Its most iconic product is the legendary Delirium Tremens, a golden strong ale with 8.5% ABV, launched in 1988, recognized worldwide for its rich flavor and distinctive pink elephant branding. In addition to the Delirium line, the brewery produces a wide range of beers under brands such as Averbode, La Guillotine, Floris, and Mongozo. Huyghe is also distinguished by its strong commitment to sustainability, utilizing solar energy and socially responsible practices. Thanks to continuous investment and a successful blend of heritage and modernity, Brouwerij Huyghe stands today as one of the most recognizable and respected representatives of Belgian brewing on the global stage.Expand

Brouwerij Liefmans is one of the oldest and most authentic Belgian breweries, founded back in 1679 in the town of Oudenaarde, in the East Flanders region. Over more than three centuries of existence, the brewery has developed a distinctive style that combines traditional fermentation methods with the addition of fruit - most notably cherries - which has become its hallmark. A significant contribution to the brewery’s development in the 20th century came from Rosa Merckx, the first woman to hold the position of brewmaster in Belgium, whose dedication to quality and innovation left a lasting legacy. Thanks to her vision, Liefmans beers gained elegance, refinement, and international acclaim, and her signature still appears on the labels of iconic products such as Goudenband. Production takes place in historic buildings along the River Scheldt, where visitors can enjoy a brewery museum and an authentic atmosphere. The beers are characterized by rich aromatic profiles, refined flavors, and carefully blended fermentations that result in layered and elegant brews. Today, Liefmans exports to numerous markets around the world, successfully combining local heritage with global reach. Maintaining handcrafted production and meticulous attention to detail, the brewery preserves its artisanal spirit through a contemporary lens. Its products appeal to both traditional beer enthusiasts and a new generation of consumers. Liefmans today stands as a symbol of history, innovation, and quality, and rightfully holds a special place in the Belgian and global brewing scene.Expand

Chocolatier Deduytschaever is a contemporary Belgian chocolate atelier based in Ghent, whose name has become one of the most recognized in the world of artisanal chocolate. Founder Jannes Deduytschaever blends classic Belgian tradition with a modern approach and creative experimentation with flavors. His chocolaterie is renowned for its “open atelier” concept, where visitors can observe the entire chocolate-making process - from melting and molding to the delicate finishing of pralines. Each creation is crafted using carefully selected single-origin cocoa beans from countries such as Vietnam, Madagascar, Mexico, and Venezuela, giving every batch an authentic aromatic signature. The pralines are especially admired for their innovative fillings and unexpected flavor pairings. All products are made in limited series, emphasizing purity of ingredients and precision of texture. Every visit to Chocolatier Deduytschaever is an experience that unites art, craftsmanship, and genuine Belgian passion for chocolate.Expand

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. And even though mattentaart is today famous throughout Belgium and abroad, in 2006, this pie has been declared a regional product protected by the European Union which means it can only be called mattentaart if it is produced in Geraardsbergen or Lierde.Expand

Traditionally produced using an age-old Flemish method, ganda ham is a dry-salted meat specialty hailing from Belgium. The meat product consists only of high-quality Belgian pork and dry sea salt (La Baleine) from Montpellier. Entirely natural and free of any additives, the ham is typically dry-salted twice over a period of several weeks, then allowed to age for 8 weeks, and it is finally left to dry in special drying lockers for 10 or 16 months, a period during which it acquires its outstanding flavor, color, and aroma. To retain their tenderness and avoid crust on their surface, the hams are typically thinly covered with lard, which is rinsed off after the natural drying process. Ganda ham is sold in a variety of forms, including whole hams, half hams, de-boned hams, or bone-in hams. Numerous dishes can be prepared with this ham, including sandwiches and tapas or sophisticated delicacies in which the ham is paired with vegetables, melons, asparagus, or goat's cheese.Expand

Waterzooi is a traditional seafood stew with a creamy consistency. It incorporates julienne-sliced vegetables, an egg, and a cream-based soup. The dish originated in the city of Ghent, and according to the most popular belief, the rivers around the city were abundant in fish, so the dish was invented as a new way to incorporate fish into traditional Belgian cuisine. However, the decrease in fish population and pollution have caused this dish to be reinvented once again, and today it is commonly prepared with chicken. Although it can be found in other Belgian regions and cities, Ghent has specialized in the preparation of the dish, and there are numerous restaurants across the city which offer waterzooi as their signature dish. It is usually paired with crusty French bread on the side and garnished with chopped parsley or chervil.Expand

Available only from September to March, sneeuwballen (lit. snowballs) are traditional Belgian sweet treats consisting of a vanilla cloud that is coated with dark Belgian chocolate and sprinkled with icing sugar. Although the recipe is still a closely guarded secret of the Larmuseau brand, it is known that a perfect sneeuwbal will crack when you bite into it, and it should melt on your tongue. These delicious treats were invented in the early 20th century by August Larmuseau from Ghent.Expand

Mastel is a traditional bread originating from Ghent. The bread resembles a bagel and it is typically cut in half, spread with butter and sprinkled with brown sugar. It is then placed between pieces of aluminum foil and ironed. The ironing process caramelizes the sugar and gives mastel its flat shape. In the past, mastel was ironed with real clothes irons, but today, it is usually heated and flattened with a machine that looks similar to a panini press. You can taste this exceptional sweet treat during the Patershol festivities in August.Expand

Named after the eponymous village located in East Flanders, Nazareth is a Belgian hard cheese made from cow’s milk. It is recognizable by its dark brown rind. The cheese has a subtle, mild flavor with nutty hints. It can be either grated or melted, and it is recommended to use it with pasta dishes, stews, or in grilled cheese sandwiches.Expand

Kroakemandels is a typical Ghent snack consisting of salted peas which have previously been deep-fried in hot oil. Preparing this snack requires 48 hours, and it is available exclusively at Café Folklore on Saturdays – the owner Jacques makes kroakemandels based on a secret recipe that he obtained from an elderly woman across the road. The snack can be consumed with your fingers or from a cone, preferably while the peas are still warm. It is recommended to accompany kroakemandels with a cold beer or two on the side.Expand

Gentse vlaai is a richly spiced sweet pie from the region of East Flanders, Belgium, which carries the flavour of gingerbread-style biscuits and speculaas mixed into a gently cooked, syrup-rich base. Over the years, it became firmly associated with fairs and communal gatherings in the Ghent area, recognised on regional platforms as an authentic speciality of the locale. The bake is made by gently warming milk and then adding broken slices of gingerbread like speculaas and ontbijtkoek, stirring continuously to avoid sticking, then incorporating a measure of kandijsiroop (a dark candied syrup) until the mixture becomes smooth and homogeneous. Typically, the pie is additionally spiced with cinnamon, nutmeg, and ginger, and can also have rusks, butter, and eggs as ingredients. Once blended, the mixture is transferred into a glass dish and baked for about 40 minutes at 150 °C until it sets into a firm but tender sliceable form, with the dark syrup and spiced biscuits making the colour and aroma its signature features. It is most commonly eaten at room temperature or slightly warm, often served in simple slices at coffee time or dessert after a meal in Ghent-area homes and cafés, and it pairs particularly well with a strong dark-roast coffee or black tea, the bitterness of the drink balancing the spiced sweetness of the slice.Expand

Pas de Rouge is a Belgian cheese hailing from Ghent. This trappist-style cheese is made from organic raw cow's milk and it's typically left to age from 6 to 8 weeks. Underneath its washed, slightly moldy rind, the texture is buttery, supple, and open, with numerous small eyes dispersed throughout the body. The aromas are barnyardy, while the flavors are meaty and reminiscent of hazelnuts as it matures. It's recommended to serve Pas de Rouge with brown bread and butter. Pair it with a cup of coffee or a glass of local Trappist beer.Expand