Crispy on the outside, melt-in-your-mouth on the inside, and served with a generous helping of sauce, Belgian fries are an institution. In Brussels, there’s no shortage of fry shops, but some stand out for their expertise, their massive portions, or their unique atmosphere. Here’s our selection of the best spots to enjoy this national treasure like a true Brussels native.
Master Frites: the most popular
Voted the best fry shop in Brussels in 2023, this Schaerbeek spot is shaking up all the conventions of traditional frying. Master Frites has established itself as a must-visit spot in the capital, from its fresh fries cut on-site and perfected through a masterful double-frying process to its gourmet, artisanal recipes.
Frit Flagey: the best setting
We love coming to try the fries at Frit Flagey so we can also stroll through Ixelles and along its famous ponds. The fries are crispy, affordable, and the service is top-notch. One of the best fry shops in the city!
Fritland: the simplest and most generous
It’s simple: the portions at Fritland are so generous that you’ll have a hard time finishing your cone of fries! And what about the delicious sauces? Definitely finger-licking good. And you can try the “mitraillette” there! Note: payment on-site is cash only.
Maison Antoine: a local favorite
There’s a real “Jourdan vs. Flagey” competition among chip shops in Brussels. We’ve decided to include both! The little extra at Maison Antoine: the chance to eat your cone while having a drink at a bar on Place Jourdan.
Patatak: sauces take center stage
The quality of a good serving of fries also depends on the sauce that goes with it—wouldn’t you agree? Look no further: the best fries sauces in Brussels are at Patatak: mayo-ketchup, chipotle, truffle, basil-mango, tartar, apple curry…
Tabora Fries Shop: the most tourist-friendly
Located at number 2 on the street that bears its name, Friterie Tabora is often described as “the best chip shop in central Brussels.” It offers an endless selection of sauces, and the fries are homemade.
