Holiday Belgium

Holiday in Belgium

Beaches, cities and of course: the Ardennes...

Beautiful cities, picturesque beaches, forests and hills but Belgium is much more. Join us on a journey and discovery Belgium.

Beautiful cities

Looking for a great city and a lovely day out strolling during your holiday? Look no further, in Belgium you can choose from either the raw and untouched Ghent with its very own unique atmosphere or stroll along beautifully restored buildings in tourist Bruges. In Brussels you'll hear a variety of languages around you. The Walloon cities of Liege and Names have elegantly been refurbished over the years, and you can now see new shops and restaurants.

The paths of Belguim 

Nature lovers will be spoilt in Belgium. The Ardennes is popular, but you will also discover another region: the Flemish Ardennes around the Muziekberg, or Haspengouw with its luscious fruit trees. When they’re in full bloom the smell is just fantastic, but make sure to be around at the time of the harvest as you can sample all of the tasty foods on the stalls! The castles in the beautiful Haspengouw will add to a sense that you are travelling into the past. You can follow the cycling route along the most beautiful spots to get the best experience possible.

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Do not miss:

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

Culinary Delights

Gentse Waterzo

Ingredients: 3 cube 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 then boil the water with 1 bouillon cube. Fry in a pan with 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 cubes. Let the chicken cook for approximately 10 minutes and then pour through a strainer. Cut the leek into rings, 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 approximately 10 minutes. Separate the eggs, beat the egg yolks with the cream and stir this mixture  (do not boil). Finish with salt and pepper and some tufts of parsley. Serve with baguette / flute.