Mouth-watering, delicious and without pretension: what you see is what you get with street food. But, whatever you do, don’t call it fast food, because in fact it’s the opposite. It takes a lot of time, energy and technical skill to prepare a shrimp croquette, or even to cook something as simple as the perfect chip. Street food chefs are often specialised in mastering just one dish, perfecting every detail until the taste is perfect.

We’ve had vans on the village square selling tasty snacks for generations; it’s part of our rich foodie culture. The frietkot, or fries stand, is a permanent fixture in many of our bustling squares, where people from all walks of life and all nationalities come to enjoy a taste of our unique delicacy: golden fries cooked to perfection and, traditionally, served in a cone. Crunchy on the outside, soft on the inside and covered with condiments like creamy mayonnaise – is there anything more satisfying than fries?

Our fries culture isn’t the only thing we’re good at; think of the stalls in Brussels selling snails, bakeries serving up freshly filled sandwiches or coastal delights in the form of grey shrimps, winkles and croquettes.

Sweet tooth? Don’t forget the waffle was invented in Belgium. Follow your nose to find the vendors cooking the batter until golden then you can simply choose the topping of your choice, a simple sprinkle of sugar or a more decadent topping; the choice is yours.

Our street food is just comfort food at accessible prices; and that’s it.  

Street food is totally honest. As a street food chef, food is all you’ve got to make an impression with

Chef Wim Ballieu - Balls & Glory
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