& Frites
Moules Frites
It is Belgium's comfort food, their meatballs and potatoes, their everyday dish and celebration dish in one. The dish is served at practically every brasserie and café in the country – always with frites, never with rice, never with pasta. That is how it has always been.
In Belgium, mussel season follows a clear rhythm. Traditionally, mussels are eaten from July to April, during the months whose names contain the letter R. That is when the mussels are at their best – plump, juicy, and full of flavour.
At Belgobaren we have carried that tradition to Stockholm since the start. Moules frites is always on the menu, all year round. It is the dish our regulars keep coming back for and the one new guests most often ask about first.
Moules & Frites
Our speciality – organically farmed mussels. They are naturally farmed on the scenic west coast of Sweden and prepared according to Belgian traditions. All our mussels are cooked with white wine, celery, onion, garlic, leek, carrots & thyme. Served with fresh frites and mayonnaise.
With over 300 Belgian beers in our fridges, there is always a perfect companion for your mussels. A light wheat beer with Marinière, a robust trappist with Belgobaren's favourite – our staff are happy to help you find the right match.
How We Make Our Mussels
All our mussels are cooked with white wine, celery, onion, garlic, leek, carrots, and thyme. It is a classic Belgian base – no shortcuts, no tricks, just real ingredients given time to do their job. The broth that forms in the pot is at least half the experience, which is why we never compromise on it.
According to the Belgians themselves, pommes frites were invented in Belgium, and it is a historical hill they are happy to die on. As early as the 1600s, potatoes were being fried in the Meuse valley, and since then frites have been a cornerstone of Belgian food culture.
Book a Table
Romance, friendship, or after-work? Book a table and we will take care of the rest.
Book a Table