I have so many photos which don’t warrant a post of their own but they do make up a sort of vignette after all the important stuff like beer, chocolate, and gaufres have been crossed off the list of Belgium musts. The country deserves high marks as a tourist destination, but it’s good to know/be aware of/discover that…
..the only view of the abbeys were seen from the outside
There was never the option to get an inside peek into the abbeys as most, if not all, do not offer tours. Monks are hard-working souls that devote their time to work, prayer, and making beer.
..Belgium is dog-friendly
Of course it depends on each situation. On the belgian seacoast, some areas are forbidden to dogs. At Maredsous abbey, there’s a place to park your horse and a designated area for “doggie business”. Achel brewery has signs that simply state “Voor de hond” (for the dog) where an iron ring is handily placed to attach your pooch’s leash. Going out to dinner: of the 3 restaurants we dined at – no problem for the Dynamic Duo (we just walked right up and asked if it was okay).
The one attraction to turn dogs away: Lion’s Mound in Waterloo.
..their seafood is an adventure just reading the menu
Vispannetje (fish casserole/stew) and paling in a curry sauce. Moules (mussels) are what many visitors think of when it comes to seafood but our b&b host suggested that we try a dish called paling – eel – at a nearby restaurant. I’ll give most anything a go at least once. Both dishes were a bit heavy with all that cream but they were still delicious. With beer, naturally.
..it’s worth seeking out really good bread, pastries and desserts
Marvelous quiche, beautiful tarts, gorgeous pastries and breads baked in a wood-burning oven aren’t the only things that make me want to shout out La Ferme du Hameau in Uccle, on the road to Waterloo.
..rijsttaart is Belgium’s best dessert
Forget the plain and unassuming rice tart translation and be amazed at how very delicious rice-pudding-in-a-pie can be. I’ve never cared for rice pudding but this is something all its own. After finding a recipe on the blog Everybody Eats Well in Flanders, I want to make one for all the sweet memories that Belgium has given us. How much more apropos can that be?