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Finding a decent keto lunch in central Brussels, the area around the Royal Palace, the Coudenberg, the Mont des Arts, is harder than it should be. The default is sandwiches, and the sandwich shops in that neighbourhood cater to the office lunch crowd with baguettes and wraps and very little else. SuperBowl on Coudenberg is the exception worth knowing about. The format is a composed salad bar: you pick a base, choose your proteins and toppings, pick a dressing.

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Le Passage is on Avenue Jean et Pierre Carsoel in Uccle, in one of the quieter and more residential corners of Brussels. Chef Rocky Renaud has been cooking there for years, joined more recently by his son Kevin: a family restaurant in the proper sense, with the consistency that implies. It holds a Michelin recognition and features in the Gault&Millau guides, which in practice means the cooking is at the level where technique and sourcing are taken seriously.

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You don’t need a specialty health food shop to do keto in Belgium. Everything essential is available at a standard Belgian supermarket: Delhaize, Colruyt, Carrefour, Lidl, Aldi. This is genuinely useful information because there’s a tendency in keto circles to make the shopping sound complicated, and it isn’t. What every Belgian supermarket does well Eggs are the foundation and they’re everywhere. The standard eggs at Colruyt or Aldi are fine. Delhaize carries a better range including free-range and organic options at reasonable prices.

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Terborght is in Huizingen, a village in the green belt south of Brussels near the provincial domain of the same name. It’s not a casual restaurant: a 7-course tasting menu at €159 per person, advance reservation required, the kind of place you go for a proper occasion. It’s also genuinely excellent, and the tasting menu format turns out to be more keto-compatible than most restaurant formats, at least through the first half of the meal.

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Paling in ’t groen, eel in green sauce, is one of the oldest dishes in Belgian cuisine and one of the least known outside of it. It originated along the rivers and waterways of the Scheldt basin, particularly around Mechelen and the towns between Ghent and Antwerp, where freshwater eel was abundant. The green sauce is made from a mixture of fresh herbs (sorrel, parsley, chervil, watercress, sometimes spinach or nettle) cooked briefly in butter with the eel and finished with a little lemon juice or white wine vinegar.

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Steak tartare is raw minced beef mixed with egg yolk, mustard, capers, shallots, Worcestershire sauce, Tabasco, and parsley, served with toast or frites on the side. Remove the toast and the frites and what you have is a dish that is almost entirely fat and protein with negligible carbs. It’s one of the best things on a Brussels brasserie menu and it requires no modification whatsoever, just the standard request to swap the side for a salad.

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Finding authentic Mexican food in Europe is genuinely difficult. Most of what presents itself as Mexican in European cities is TexMex, all hard-shell tacos, fajita platters and nachos with orange cheese sauce, which is its own thing and not the same as Mexican cooking. El Mexicanito on Rue Saint-Boniface in Ixelles is an exception, and a notable one. The food is the real thing: proper mole, slow-cooked meats, the salsas and flavour profiles that actually come from Mexico rather than from a casual-dining franchise manual.

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The friterie, the Belgian chip shop, is a cultural institution. They’re on street corners, in converted trailers, in small rooms with a counter and a deep fryer and a laminated menu of sauces. Brussels has hundreds of them. The frites they produce are genuinely good, cooked twice in beef fat or oil, and the smell is designed to make you forget what you were trying to do. You are not there for the frites.

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Waterzooi is one of those dishes that requires almost no adaptation for keto because there’s almost nothing in it that isn’t already keto-friendly. Chicken or fish, root vegetables, cream, egg yolks, stock. That’s most of it. You don’t need to swap anything out or make any substitutions. You just make it and eat it. It originated in Ghent, and the name roughly translates as “watery mess” in old Dutch, which undersells it considerably.

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Carbonnade flamande, beef slow-braised in Belgian beer with onions, thyme, and bay, looks like a problem on keto because of the beer. It isn’t, really. The dish braises for two to three hours, and over that time the alcohol cooks off entirely and a significant portion of the sugars in the beer reduce and concentrate into the sauce. What’s left is a small amount of residual carbohydrate distributed across several portions.

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