Gastronomy

Liège cuisine, indulgent and generous

Along the Liège audio-guided tour, you do not live on history and old stones alone: you also savour an indulgent cuisine that reflects the city's generous character. The Liège specialities say a great deal about the warm spirit of the ardent city.

The Liège waffle and the sweet treats

It is impossible to begin without mentioning the famous Liège waffle. Smaller and denser than its Brussels cousin, it is made with a leavened dough and large grains of pearl sugar that caramelise as it cooks. It is happily eaten warm, in the street. Another emblematic treat, Liège syrup, made from apples and pears slowly cooked down, goes equally well with bread and with certain savoury dishes.

What there is to taste

On the savoury side, the boulets à la liégeoise, meatballs coated in a sweet-and-sour sauce made with Liège syrup, are among the most emblematic dishes. There is also the café liégeois, an iced coffee-and-cream dessert, as well as regional cheeses such as Herve. Markets, stalls and traditional eateries let you discover these flavours during the visit.

Practical information

Liège specialities can be sampled almost everywhere in central Liège: waffles sold in the street, boulets served in traditional brasseries, sweet treats at the markets. Opening times depend on the establishments and market days; it is best to enquire locally according to the season.

What is the Liège waffle?

It is a waffle smaller and denser than the Brussels waffle, made from a leavened dough and large grains of pearl sugar that caramelise as it cooks. It is often eaten warm, in the street.

What is Liège syrup?

Liège syrup is a thick preparation made from apples and pears slowly cooked down. It is eaten on bread and also goes into savoury dishes, such as the sauce for boulets à la liégeoise.