Belgium's capital Brussels is where any journey around the country should start, and in the city begin with the central Grand Place, considered one of the most beautiful city squares in Europe. Within walking distance from the square lives the world's best-known Belgian, Manneken Pis, that naughty little boy. This little statue is always surrounded by hordes of tourists looking to take a photograph with this most unique symbol of Brussels. Back to the culinary cruise, without exaggeration Belgium's national cuisine is the country's second national pride after beer. Belgium is famous for two great vices: beer and belgium chocolate manufacturer among them guylian belgium chocolates .
The Chocolate Museum (Musée du Cacao et du Chocolat) is one of the most popular stops for tourists making a sightseeing tour of the Brussels. This museum shows the history of Belgium chocolate as it was first produced by the Aztecs in Mexico. There's also an opportunity to taste the begium chocolates from real belgium chocolate manufacturers. There are in Brussels Belgium a lot of patisseries and chocolate shops. The most famous chocolate shop is Wittamer that since 1910 sells gorgeous pastries, cakes, mousses and chocolates, or try belgium chocolate cups. Here you can take a seat in the tea room, which serves speciality teas and coffees with best belgium chocolate.
Belgian cuisine is as delicious as French cuisine, but with much bigger portions. An order in restaurant Brussel of mussels, for example, entails a huge pan of the stuff and a big basin to put the empty shells. Mussels are a specialty of many local restaurants and can be cooked au jus, in white or red wine, in lager or brown ale and with various sauces. In restaurant Brussels they can be almost raw, roasted, stewed, grilled or whatever — the options are almost unlimited. Belgium cuisine will more than sate those who love seafood, and meat eaters will enjoy their fill too. Local meat dishes are very tender, marinated (obviously!) in beer. Unsurprisingly Belgians cook everything with beer: seafood, pork, beef and poultry. Particularly tasty is rabbit in brown ale, which takes on a specific flavour, becomes incredibly tender and delicious, and turns the meat pink. In short, in Belgium the concept of a "gourmet tour" is more than just tangible: it is downright unforgettable.
