You've no doubt heard of Belgian Waffles. But did you know that there are many different kinds of Belgian Waffles? 'Tis true! And for truly delicious gaufres a la liegeois, proceed to the little old man off the Grand'Place who peddles his hot waffles for a Euro apiece.
The secret to Liege-style waffles is the lumps of sugar baked inside. So you don't need syrup. Just bit into the hot, melt-in-your-mouth waffles and enjoy the lump of melty sugar that awaits you. Just decadent.
As a university town, LLN is all about affordable yet tasty food. More importantly, as a Belgian university town, LLN is all about affordable yet really really tasty food with great beer. The Piano exemplifies that. A little hole in the wall local restaurant, the Piano specializes in hearty foods for college budgets.
Favorite Dish: Their quarter chicken is terrific. They complement it with a peppercorn sauce that will make you sing, and only charge 5 or 6 Euros or so for it. Brilliant.
Nothing says lunch in LLN like the Crousti. With fresh-baked bread and tasty meats, the fine folks at the Crousti put together a wonderful baguette (think submarine sandwich, but better) for the low low price of 3 Euros. I'm a fan of salami with a little salt and pepper. So good, so very good.
There are several restaurants on the Grand'Rue (le Prof being the one that comes to mind first) which serve that most Belgian of dishes: moules-frites: mussels and fries.
Get a big pot of mussles steamed in a Provencal sauce or perhaps a white wine and garlic marinade. Either way, you're going to dance with joy, particularly since the beer you're drinking is a bit stronger than you're used to.
It's all good!
Despite America's mistaken belief that Fries are French in origin, the beautifully sliced and fried potato has its roots in Belgium, and every city worth its salt has a friterie ready to serve the salty, crispy delicacies. LLN is no exception, and I devoured many a cornet (paper shaped into a horn and filled with golden fries).
In Belgium, fries are eaten with sauces. Traditionally, mayonnaise is the topping of choice. I find this deplorable, since mayonnaise is the devil's condiment. Fortunately, every friterie has numerous other sauces available: Sauce Andalouse, featuring lemon and tomato flavors, Sauce Curry, Sauce Americaine, with a cayenne pepper zing, and countless others. You'll never get bored.
I have no proof that this creperie is actually "Breton." What I can tell you is that the crepes are flat yet moist and the infinite fillings most satisfying. If you want a savory crepe, they've got those: curry, cayenne, and other mouth-watering flavors. For sweet tastes, all sorts of fruit and creams are available. Plus, they have a monstrous selection of beer. Friggin' huge. Just be prepared for ornery service and long waits. It's worth it.