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Camping in Belgium
  2. Camping in Belgium

Camping in Belgium

For forests, castles and beaches you do not have to look much further

You are able to: mountain biking on rugged trails, stroll through green forests, lazy around in a chair or stroll along the boulevard. Belgium has something for everyone and there is always a campsite nearby.

Adventurous Ardennes

Don’t look any further for your perfect holiday! The landscape of the Ardennes is hilly, wooded and very green with tall trees and rivers. A perfect environment for canoeing, hiking or mountain biking. In the Ardennes, you will find castles and medieval towns, also the Caves of Han natural it is a great adventure for the kids!

Belgium seaside

Grab your trunks, a good book and the sunscreen. The beaches here are thousands of meters wide and beautiful. But you can swap your beach days with trips to towns nearby. Ostend and Bruges are not far. Try delicious Belgian beers on the terrace or maybe a cone of Flemish fries whilst exploring Maastricht. 

Do not miss:

  • Visit the revamped museum In Flanders Fields. 
  • Take a selfie at the Tombeau du Géant, the most gorgeous view in the Ardennes.
  • Go back to where it all began: Plopsa Coo.
  • Go canoeing or kayaking on the Lesse, Ourthe or Amblève.
  • Trappist beer tasting - Westvleteren is the world's best!
Camping in Belgium

Straight to the offers
Belgium
  • Capital: Brussels
  • Population: 11 million
  • Area: 30,528 km2
  • Highest point: Signal de Botrange at  694 meters 
  • Language: Dutch and French

Our recommendations for Belgium:

Culinary Delights

Gentse Waterzooi

Ingredients: 3 cubes chicken bouillon, 400g potatoes, 400g chicken breast, 1 carrot, 1 celery, 1 leek, 2 eggs, 100 ml cream, 2 sprigs parsley and 1 baguette. 

Fill a pot with enough water to cover the potatoes and chicken and boil the water with 1 bouillon cube. Fry in a pan in 1 litre of water with 2 bouillon cubes. Peel the potatoes and cut them into cubes. Cut chicken into cubes. Boil the potatoes for 5 minutes until soft, then reduce the heat and add the chicken into cubes. Let the chicken cook for about 10 minutes in and then pour through a strainer. Cut the leek into rings, gold peel the roots and cut in half and thin strips. Cut the bottom of the celery, peel them and cut them into diagonal pieces about 1 inch thick. Add the leek, carrot and celery to the soup and cook for about 10 minutes before you boil the potatoes and add the chicken. Separate the eggs, beat the egg yolks with the cream and stir this mixture of soup (do not boil). Finish with salt and pepper and some tufts of parsley. Serve with baguette / flute.

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