Holidayparks in Belgium

Holiday parks Belgium

Beers and beautiful nature...

Enjoy the holiday parks on the Belgium Coast. Besides beers and chocolate in Belgium you can also enjoy impressive caves, deep gorges, dense forests and wild rivers.

Fries, fruit and bikes

The Belgian cuisine with Flemish fries, waffles, chocolates and cheeses is just as varied as the Belgian countryside. In the Walloon region, the forests are dense and rippling rivers happily trickle away. In the mountains of the Ardennes, a paradise for walkers and cyclists, the caves of Han provide an underground adventure. In Flanders, Bruges is wonderfully green with its medieval centre. See the fruit growing region Haspengouw and discover the Maasland on a bicycle.

Underground adventures

In the Neptune Caves, the oldest caves in Belgium as a whole, you may like to try shouting to hear the echos. You will be amazed by the light and music productions that are tailored to each cave complex. The exciting climax of the visit is a boat ride on the underground river.

Do not miss:

Holiday parks Belgium

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

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.