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Now that the novelty of mussels and pomme frites has worn off, diners are venturing deeper into Brugge’s highly compartmentalized menu, most rewardingly in the direction of meats cooked in signature Belgian beers. Under mitraillettes: a duck confit “sandwich,” tender-sweet with dried cherry and lambic compote. Under crepes: beer-battered cod nestled with endive slaw. As for beer, order a Tripel de Ripple, a big and brightly colored tripel with a smooth and sweet finish. Sip with caution.