- 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.
- The speculoos: This is a cinnamon-flavored biscuit which is eaten mostly during the feast of Saint Nicholas (December 6)
- Belgian chocolate: very famous with more than 2000 chocolate shops in Belgium, pralines
- Waffles: from Liège or Brussels
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