Represented in Brussels by the Regional Government Office of Cantabria and SODERCAN, the region’s development agency, Cantabria does more than just advocate for its economic and political interests: it also showcases its culture and gastronomy through a variety of events. The next one? Taste Cantabria, a gourmet celebration that promises to awaken all the senses.

Cantabria, a land of fine gastronomy

Cantabria’s culinary vitality shines through its Michelin-starred establishments, true ambassadors of the region’s rich local specialties. From the prestigious Cenador de Amós in Villaverde de Pontones (three stars) to distinctive venues such as La Casona del Judío and El Serbal in Santander, La Solana in Ampuero, and La Bicicleta in Hoznayo, these restaurants highlight the finest fish and seafood from the coast as well as the meats and vegetables from the valleys. Blending tradition with innovation, Cantabria is firmly establishing itself as an unmissable destination for lovers of haute cuisine.

Picture: Chef Jesús Sánchez and his wife Marián Martínez, owners of the Cenador de Amós restaurant

Taste Cantabria: a culinary experience in Brussels

On Monday 29 September 2025, the Excellis building (105A rue Colonel Bourg, 1140 Evere) will host an exclusive gastronomic event organised by Excellis/Horeca Magazine, in partnership with Sodercan and the Chamber of Commerce of Cantabria, to present for the first time in Brussels the agri-food products of the region. From 11 a.m. to 4 p.m., Spanish chef Adrián Mancheño will orchestrate a live cooking show, transforming the region’s flagship products into tapas and refined dishes. At the same time, visitors will be able to chat with a dozen producers who have come especially to showcase their expertise.

A culinary journey through Cantabria in Brussels

The journey begins at the seaside, in Santoña and Castro Urdiales, where the tradition of conserve-industry remains alive and well. Hand-prepared anchovies, tuna belly and mussels are testament to centuries-old expertise, passed down from generation to generation. These seafood products, veritable salty treasures, have made the region internationally renowned.

Then head for the green valleys, where livestock farming and dairy production give rise to unique cheeses. The creamy and delicate Queso de Nata de Cantabria sits alongside the firmer and more fragrant Quesucos de Liébana, and the Picón Bejes-Tresviso, a powerful blue cheese matured in natural caves. These specialities embody the perfect marriage of unspoilt nature and artisanal expertise.

The journey continues with sweets and baked goods: artisan breads, cakes and fine pastries, not to mention delicacies that combine tradition and innovation. These creations offer a moment of comfort that perfectly complements a Cantabrian table.

Finally, it is impossible to leave the region without raising a glass. From the craft beers of Dougall’s, pioneers in Spain, to the premium spirits of the Siderit distillery – gin, vodka, vermouth and whisky – Cantabrian drinks reveal a bold creativity and international outlook. They are the perfect elegant accompaniment to the anchovies, cheeses and preserves tasted earlier.

Organisations working hard to promote Cantabria

If Cantabrian cuisine is now renowned far beyond its borders, it is thanks to regional institutions that ensure the quality and promotion of its products. The ODECA (Cantabrian Agri-Food Quality Office), attached to the regional government, plays a key role in supervising quality labels (PDO, PGI), supporting organic farming and promoting exceptional products under the ‘Sabe a Norte’ brand. The organisation also supports producers at major international events, raising the profile of Cantabrian specialities on the world stage.

For its part, SODERCAN plays a key role in supporting the international expansion of Cantabrian companies. A central part of its work is the organization of trade missions and promotional actions abroad, designed to help businesses explore new markets, establish partnerships, and increase their exports. In collaboration with the Cantabria Chamber of Commerce, ICEX Spain Trade and Investment, and the Spanish Chamber of Commerce, it is promoting the Cantabria Internationalization Plan 2025–2028, which aims to consolidate the presence of Cantabrian companies in foreign markets. By combining economic support and cultural promotion, these structures make Cantabria a region that knows how to promote both its flavours and its expertise.

An invitation to savour Cantabria

With its coastal and mountainous landscapes, rich culinary heritage and desire to share its identity, Cantabria confirms its place among Spain’s most gourmet regions. Taste Cantabria will be a unique opportunity to discover all its flavours in the heart of Brussels.

See you on 29 September at Excellis for a Cantabrian culinary spectacle!

List of exhibitors: an overview of Cantabrian expertise

• Aceites Alía: premium extra virgin olive oil.
• Anchoas de Santoña: anchovies and seafood products made using traditional methods.
• Cantabria Quesera: an association of iconic PDO cheese makers.
• Dougall’s – Cervezas Artesanales: pioneers of Spanish craft beer.
• Conservas El Capricho: high-end seafood preserves with an authentic taste.
• Conservera Castreña: preserves and salted fish from sustainable fishing.
• Delicatessen La Ermita: prestigious gourmet products.
• Destilería Siderit: gin, vodka, vermouth and whisky with a local touch.
• Horno San José: artisan breads and pastries.
• Olio Viridi: organic and premium olive oils.
• Quesería Javier Campo: PDO blue cheeses matured in natural caves.
• Santander Fine Food: consortium of premium food producers.

SODERCAN:

• 📧 Email : internacional@sodercan.es
• 🌐 Website : www.sodercan.es
• 📱 Social media: 

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Today, beBeer is taking a new step forward by entering into a strategic partnership with our media Brussels Express.

A driving force for beer tourism

At a time when beer tourism is experiencing sustained growth throughout Europe, beBeer in the pocket aims to establish itself as its spearhead. The app does more than just map breweries: it helps travellers discover festivals, brewing communes, craft bars and local initiatives that enrich the region. It is also the same lever for brewers and other players in the sector, who gain visibility among a curious and beer lover audience.

Brussels Express opens its pages to the Europe of beer. For its part, Brussels Express is creating a section dedicated to beBeer. This new editorial space will offer its readers profiles of brewers, reports on local scenes and insights into brewing dynamics across the continent, such as the brand new European network of Brewing Cities and Communes and the associated label. 

Each brewing commune and its local promotors will be given special attention, showcasing the diversity and vitality of European brewing territories.

By partnering with beBeer, the Brussels media outlet is confirming its desire to promote Europe, its traditions and its expertise, particularly in terms of what constitutes a living cultural heritage: beer.

A partnership in the name of common heritage

With this partnership, beBeer gains an essential media showcase to develop its network and establish its European status. Brussels Express, for its part, enriches its content and opens up more to the cultural and economic dimension of beer in Europe.

A partnership that celebrates not only a drink, but above all a shared history, expertise and way of life.

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The principle is simple and participative: Local inhabitants, shopkeepers and other key local players are invited to work together to craft their own beer. The journey starts with a survey in which everyone shares what and how it feels like to live in their particular neighborhood. Then, during a friendly meet-and-greet evening, the participants decide together on the recipe (flavor, taste) and on the design for the label. The sky is truly not the limit when it comes to imagination: these ‘creators’ can imagine a beer inspired by an old local brewery, redolent of flowers, with just that fruity aftertaste or even brimming with local spices… Clearly, anything is possible. They can come up with a watermark of the streets logo, and perhaps clip some unexpected anecdotes from the neighbourhood to enhance the overall experience.

Meet the founders: Bruno and Greg

The Bières de Quartiers adventure was born out of the friendship between Bruno and Greg, two beer aficionados. Bruno, a beer lover since he was a boy, and Greg, a fervent advocate of local synergies, combined their passions to create this unique project together. Their most obvious aim won’t come as a surprise; chiefly, both friends wanted to please our taste buds! But their project fulfills another wish, one that strengthens human ties within and across these neighbourhoods of Brussels. Although they don’t have their own brewing facilities (apart from a 30-litre tank for running their tests), they are proud of their collaborations with partner craft brewhouses.

As stated earlier, the Bières de Quartiers project is indeed based on this collaborative principle of getting locals, shopkeepers and other key players involved in the local community to both imagine and craft their very own beer. Following, are the three main stages of the process: first, local stakeholders are brought together, and a questionnaire is handed out to gather residents’ ideas and preferences for their neighbourhood in particular. Next, during a nice and cozy evening, the participants (not to call them ‘neighbors’) decide together on the ingredients of the recipe for the beer as well as on the design for the label. 
These newly imagined, unique beers are then brewed in partner brewhouses in Brussels such as CoHop in Etterbeek and ILLegaal in Forest. These two places also host creative workshops, with a tasting experience at the end. Finally, the last phase, fermentation and maturation, is carried out in specifically designed 10 or 20hl brewing tanks.

At the core of every project: a strong sense of flexibility and a desire to listen

The project aims at a flexible approach to adapt to and meet the expectations and spending limits of all these ‘neighbors from the blocks’. To reach their target and achieve this goal, several packages have been thought of, offering varied and dynamic services. According to Greg, one of the two founders of the project: ‘We offer three packages to suit everyone’s needs. With the ‘Basic’ package, we offer the project’s essentials: a questionnaire to get local people involved, personalised posters and the production process of the beer. The ‘Support’ package goes the extra mile, offering a bonus workshop led by a zythologist (a beer connoisseur) who will guide you as you discover the world of brewing, and support their journey on social networks to give the project greater visibility. Finally, our ‘Tailor-made ’ package includes a photographer to capture the highlights and a summary video. The participatory aspect of the project is paramount to us. Each district or block decides how it wants to support the project and help define its goals. Some will develop the beer with us, others will use it to strengthen ties or bonds between neighbors or just showcase their little corner of Brussels, their safe haven’. 

A Practical Example: The ‘Quartier de la Levure’ – The Yeast Block

The ‘Quartier de la Levure’ decided to craft its own signature beer for its annual braderie (a lively, community-focused event usually held along the street or in public spaces in Belgium). They decided to buy 500 litres, store them, distribute them deliver and leave the invoicing to Bières de Quartiers. They planned to resell the beer with a margin of €1 to fund a neighbourhood project and even shoot videos/commercials with a few key local players. They finished it to the last signature drop within eight months!

In short, Bières de Quartiers is much more than just an adult beverage. It’s a collective experience that reinforces this sense of belonging to a particular quarter (block), while at the same time promoting Brussels’ traditional know-how.

And why not create the beer of the European Quarter?

Dear Brussels-Express readers, would you be interested in crafting a beer in and around the European Quarter? Imagine a beer that would reflect the heart and soul of our dynamic and cosmopolitan district! Calling out to all beer lovers out there that might be interested, please feel free to reach out through email to contact@brussels-express.eu with the subject line: Quarter Beer. 

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The Brussels Tram Experience is a unique gastronomic adventure that combines the charm of a tram ride with the delights of fine dining. Since its inception, this innovative project has captivated the hearts of locals and tourists alike, offering an unforgettable way to explore the city while enjoying exquisite cuisine.

A Journey Through History

Launched 11 years ago, the Tram Experience has become a beloved tradition in Brussels. Each season, the tram transforms into a moving restaurant, where top chefs from the region showcase their culinary talents. Over the years, the Tram Experience has hosted numerous renowned chefs, each bringing their own flair and creativity to the menu, making every ride a new and exciting experience.

The 2024 Edition: A Festive Feast

This year, the Tram Experience continues to enchant its guests with a special festive menu, available until February 2, 2025. Two of Brussels’ most celebrated chefs, Alexandru Sapco (La Bonne Chère) and Ugo Federico (Racines), have joined forces to create a culinary masterpiece. Guests can indulge in a six or seven-course meal while the tram glides through the picturesque streets of Brussels. The menu features a blend of seasonal ingredients and creative dishes that reflect the chefs’ unique styles. This festive edition is perfect for those looking to celebrate the holiday season in a truly memorable way.

A Perfect Gift for Christmas

Looking for the ultimate Christmas present? There are a variety of voucher options, such as a 6-course menu for 2 people at €250 or a 7-course menu for 4 people at €560. The vouchers are valid for one year. This makes them an ideal gift for friends, family, or even as a special treat for yourself.

Don’t miss out on this extraordinary opportunity to experience the magic of Brussels in a whole new light. The Tram Experience has been operating for 11 seasons and has become increasingly popular. Last year, 8,500 people participated in this unique culinary experience.

For more information: www.tramexperience.brussels

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Once upon a time in the early 19th century, a farmer from Schaerbeek named Jan Lammers left  some chicory roots to dry in his cellar and then went off to fight in the Belgian War of Independence. He thought it would be great to have a ready supply of dried leaves to roast into coffee when he got back from the war.

When he finally came home months later, Lammers was astonished to find that white leaves had sprouted and multiplied all over his cellar. Curious about this unfamiliar variety, Lammers picked up one of the leaves and took a bite. Mmmm, it was crunchy and quite savoury. Et voilà, a new vegetable was born. It came to be called chicorée Witloof, which we now know as the Belgian endive, also known as the Brussels chicory, or quite simply, the chicon.

According to another version, the chicon was first discovered and cultivated by Frank Bresiers, chief gardener at the Brussels Botanical Garden. Either way, the point is – it was made and discovered in Belgium, and soon spread to other parts of Europe.

Today, after almost two centuries since its discovery, the cultivation of chicon takes its place in the prestigious Brussels inventory of intangible cultural heritage. The special honor was bestowed on the Belgian endive through the initiative of Brussels Urbanism and Heritage or Urban.brussels. 

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Brussels sprouts occupy a special place on the dining tables of British homes every Christmas. Others may detest  those tiny round cabbages, but the Brits love them. Even UK Prime Minister Boris Johnson couldn’t help himself.

So how did Brussels sprouts become a British holiday tradition? The reasons are both historical and practical.

Historically speaking….

Word has it that in prehistoric Britain, the leafy ancestors of what is now known as Brussels sprouts were considered sacred in Celtic culture.

The druids, composed of the priests and leaders of Celtic tribes, were said to plant and cultivate sprouts as an act of worship.

Soon the Romans came and drove away the druids and the tribes dwelling in the British isles. But the significance of the sprout was apparently already planted deep in the cultural subconscious of the inhabitants and their descendants.

Practically speaking…

Brussels sprouts, which belong to the Gemmifera group of cabbages, normally grow and abound during winter. No other type of vegetable could be so bold.

So who would have the heart to turn down a cute little cabbage that is practically begging to be served during the holidays? Not the British.

Thus, Brussels sprouts came to be an indelible part of Christmas tradition in the UK. In fact, they are a year-round favourite in the country.

And in case you were wondering…

The Brussels sprout is named after the Belgian capital because it was first cultivated in large amounts in Belgium some time in the 16th century.

The post What’s with Brussels sprouts and the British every holiday season? appeared first on Brussels Express.

The restaurant had closed down for an indefinite period of time due to the pandemic. However, it seems that the one they had located in the European Quarter won’t be opening back up.

« It is with great pain in our hearts that we are announcing today that the North Sea Place Luxembourg is closing its doors for good.The consequences of the coronavirus crisis and also the delayed return of all employees of the European institutions have been heavy for us. Too heavy.” 

The famous restaurant was located on Rue du Luxembourg, a few meters away from one of the most frequented places in Brussels – Place Luxembourg.

However, they look forward to welcoming clients in their establishment located in St.Katherine.

The post Time to say goodbye: The European Quarter will miss Mer du Nord appeared first on Brussels Express.

Good Food restaurants prioritize local and seasonal ingredients, offer delicious vegetarian alternatives and take care to reduce food waste.

The list of labeled restaurants now has 17 additional members: Bread & Bento , Café abc , Café De Markten , Chabrol , Le Dillens , Elan , Love Ciabatta , La Luck , Le Millefeuille , Nic-nac , Picpoul , Pois Chiche , Poppins , Le Roy from Spain , The Sister Brussels Café , Taverne ter Linden and Walvis have all just obtained the Good Food Resto label. Among these, there are cozy bistros, wine or cocktail bars, social economy restaurants, but also a literary café or even a fun brasserie …

In total there are now 70 restaurants that have the Good Food Resto label in the Brussels Region.

The Brussels Good Food Strategy has a double ambition:

• « Better produce » , that is to say, locally growing and processing healthy and environmentally friendly foods;
• « Eat well » or make a tasty and balanced diet accessible to all, made up of a maximum of local products.

The restaurants listed on the directory are labeled Good Food and meet defined criteria , supported by evidence and verified by an external auditor.

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InnovaTech is a real joy for every entrepreneur, investor, journalist and politician keen on economics and innovation. It is a place to discover breakthroughs and remarkable inventions in just about every domain, whether it’s IT, healthcare or even the food industry. In the latter, it was hard to miss the company called WOC, owned by Jean-Philippe Draye from Namur. WOC in this case does not refers to the famous style of cooking, but is the English abbreviation for World of Cricket. And cricket is not only an English sport but also a kind of grasshopper.

One that Jean-Philippe has now transformed into caviar. Sounds promising to the food lovers among us.

It is no simple matter to prepare a batch of cricket caviar. The insects first need to be boiled, peeled, their moisture removed and dripped into a bath of oil, and then cleaned. It takes a total of six hours to prepare 1 kg of these delightful creatures bursting with protein and minerals.

Jean-Philippe is convinced that this local, almost entirely handmade, eco-friendly and organic product has a bright future ahead. It is just a matter of encouraging people out of their comfort zones, he believes. There is every chance of success, as the final product no longer resembles a cricket in any shape or form.

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Since 2001, Winewise has been offering professional and certified wine courses in Antwerp and Ghent and with this new location it targets the hospitality business, wine trade and wine lovers in the Brussels area. WineWise is the recognized provider in Belgium and the Netherlands for all courses of the Wine and Spirit Education Trust (WSET), the international world leader for wine education.

« Wine education is globally on the rise, » says Sybille Troubleyn, founder of WineWise, « Last year, more than 100,000 people took a WSET qualification, a growth of 15%. With our new location, we are responding to the increasing demand on the Belgian market. ».

By attending a professional wine course, wine merchants and (future) wine professionals can select and advise wine with more knowledge. In addition, Winewise also focuses on the
Brussels hospitality industry. « Composing an attractive wine list and giving suitable wine advice is still a pain point in many restaurants, » says Sybille Troubleyn. « We want to enable them to provide better customer service by giving their staff more professional wine knowledge”.

For more information on the courses, you may visit their website.

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