Dear Friend of Flanders,

In view of the COVID-19-situation, you will find all the information on the official website
For the latest travel advice to our country, please consult your local authorities. Take good care of yourself and each other and keep it safe and healthy.
We hope to welcome you again soon, with twice the heart, love and hospitality. 

Warm regards,


Many of our Flemish regional dishes and specialties can be traced back to the Middle Ages.

“Hennepot” or "Potjesvlees" (a small terrine containing chicken, rabbit and veal meat) has been made the same way for the last 600 years in the Westhoek (West-Flanders). The combination of bitter, sweet and sour flavors, which can be found in many Flemish dishes, also originates from that period.
This historic combination can be found in specific beer-inspired dishes, such as braised chops, or traditional fare served at local village fairs, such as rabbit stew with prunes or meatballs with cherries.  Our "Green Eel" requires no less than 10 different herbs.

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