Belgian cuisine is widely varied with significant regional variations, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.

Though Belgium has many distinctive national dishes, many internationally popular foods like hamburgers and spaghetti bolognese are also popular in Belgium, and most of what Belgians eat is also eaten in neighbouring countries. “Belgian cuisine” therefore usually refers to dishes of Belgian origin, or those considered typically Belgian.

Belgian cuisine traditionally prizes regional and seasonal ingredients. Ingredients typical in Belgian dishes include potatoes, leeks, grey shrimp, white asparagus, Belgian endives and local beer, in addition to common European staples including meat, cheese and butter. Belgians typically eat four meals a day, with a light breakfast, medium lunch, a snack, and a large dinner.

Belgium has a plethora of dishes and products that are local to a specific area. Examples include waterzooi from Ghent, couque biscuit from the town of Dinant, and tarte au riz from Verviers. While their local origins are acknowledged, most such dishes are enjoyed throughout Belgium.

Belgian cuisine was influenced by that of the Roman Empire, and later that of France, Germany and the Netherlands.

Little is known about early Belgian cuisine. It can only be assumed that it was similar to that of other early European tribes. The ancient Belgians probably foraged, kept animals like sheep and cattle, grew root vegetables, hunted for animals such as the wild boar, fished and foraged for berries and herbs. Beer was brewed as well, although not with hops (that was a later discovery). It was probably brewed with barley instead.

Later, under the Roman Empire, many more foods were presumably introduced to Belgium, such as cabbage and other brassicas, as well as many fruits such as apples, pears and grapes. Belgium was known to be a large supplier of ham and pork for many cities in the Roman Empire.

During the Middle Ages, pottage was consumed by peasants.