Holy cow! Flemish Polders, raised in the traditional fashion, have been the subject of an obsessive quest for nearly 50 years by father and son duo Raymond and Hendrick Dierendonck,. The bosses of this meaty empire showcase prime cuts (pélé royal, fillet, joint, oxtail, rump steak, ground beef…) in this well-established city-center store with hundreds of butcher hooks dangling from the ceiling. Here you’ll also find the house’s other signature specialty, the Menapii pork – a cross inspired by Gallic pork that existed B.C. The house charcuterie is no less impressive: Holstein or Flanders Red pastrami, potjevleesch (potted meat), blood pudding and white sausage… and with their bolognaise sauce at €20 a kilo, it’s the perfect excuse for skipping dinner duty. // Rosa Poulsard

THE HIDDEN GEM: Menapii pork jowl (€30.50 kg), slow-cooked in Cantillon beer and served with… elbow macaroni!