Breakfast is the first meal of the day is usually taken shortly after waking up. It usually includes coffee, tea, orange juice or milk with bread or cereal. At the weekend, pastries such as croissants, chocolate bread etc are often served.
Lunch is served usually between noon and 2 pm. Lunch is usually eaten outside the home and often includes a sandwich and a small snack. However, children often have the opportunity to enjoy a hot meal at school for lunch;
The evening meal, dinner, is usually taken between 7 pm and 8 pm. Dinner varies from one family to another. It is generally more consistent if the lunch was light and vice versa.
Some typical dishes:
- The Flemish carbonades (Stoverij/Stoofvlees) are a great classic of Belgian cuisine. They are prepared from pieces of beef, beer, carrots, onions, even brown sugar
- Mussels and fries: This very popular dish is a simple dish consisting of mussels cooked with chopped onions and celery stalks. They come with French fries
- Waterzooi: is a dish originating in Ghent based on chicken or fish. This name means "water that boils" in Dutch. It is a unique dish of chicken or fish, accompanied by vegetables, served in a soup tureen and soup plates, whose broth (with an egg yolk), or the smoke, is bound to the cream or butter .
- Hutsepot/stoemp/hochepot: winter dish, stew of winter vegetables and meat
- Rabbit with prunes (Lapin à la gueuze aux pruneaux/konijn met pruimen): winter dish, rabbit prepared in beer
- Vol-aux-vent: Chicken stew
- Americain : raw beef prepared with eggs, onion, capers…
- Chicons au gratin: Ham rolls with chicory in cheese sauce
- Asparagus flemish style (with egg and butter sauce)
- Sugar tart: it is a pie that can take different forms, garnished with sugar of beetroot or Cassonade.
For more traditional dishes and their recipes:
https://www.lekkervanbijons.be/recepten/thema/vlaamse-klassiekers
http://www.vivreenbelgique.be/12-a-la-decouverte-de-la-belgique/specialites-culinaires