Belgian Waffle Festival!
Continuing the tradition of gastronomic festivals in Lambic, we decided to pay special attention to one of main specialties of Belgium — waffles.
The main menu of Lambic has been featuring classic dough waffles with adding potatoes with various toppings and sweet wheaten which our guests love for many years.
On the festival menu, Lambic chefs present their own interpretations of this traditional dish. Five types of wafers made from buckwheat, corn, rice, wheat and rye flour with various fillings for any taste! More than half of the menu items are gluten-free and marked with a special sign in the menu.
Each position has a recommendation for combining the dish with unusual beer from a huge Lambic beer atlas.
FESTIVAL MENU:
- Rice Waffle with tuna and marinated zucchini with gluten-free UK pale lager Skinny Lager;
- Buckwheat Waffle with Chicken, Mushrooms & Truffle Sauce Northern England Brown Ale Samuel Smiths Nut Brown Ale;
- Rye waffle with beef steak hot cheese Belgian strong dark ale smoked malt Gulden Draak Smoked;
- Rice waffle with guacamole, tomato marmalade and cottage cheese with Belgian wheat beer with citrus notes Corsendonk Blanche;
- Rye waffle with salmon rieta, tobiko and Borodino crumble with strongly hopped ale Poppels New England IPA;
- Corn Waffle with Seafood, Guacamole & Jalapeño Strawberry Poppels Strawberry Daiquiri;
- Wheat waffle with 4 cheeses, honey and pickled pears with blended young and beer similar to lambic taste Adriaen Brouwer;
- Wheat waffle with strawberries, ice cream and hot chocolate Belgian tripple with saffron & pink pepper Domus Pangea Triple;
- Corn Waffle with Maple Syrup and Coconut Cream Belgian Style Dutch Craft Quadrupel Jopen Doubting Thomas.
The festival will last at least until April 15
Try and enjoy!
For the new seasonal menu Dmitry Lazko, brand-chef of Miratorg, and Evgeny Goncharov, concept-chef of Brasserie Lambic, combined their knowledge and experience in working with meat and created 8 dishes from beef cooked in a smoker. A smoker is a specialty wood-fired smokehouse oven for low temperature cooking. The soft smoke allows for juiciness and flavor retention during long smoking. We used three cuts of beef cooked for many hours in the smoker — brisket, ribs and roast beef from picanha — as the basis of our dishes: — Smoked picanha roast beef with chanterelles, capers, rucola and parmesan — Layered roti flatbread with smoked roast beef, feta cheese cream, onion fries and hoisin sauce — Okroshka with brisket on kvass/kefir — Fettuccini with brisket, chanterelles and parmesan in sweet pepper sauce — Sandwich on ciabatta with smoked roast beef, pickled cabbage, caramelized onions and pickles — Beef rib with roasted peppers, spinach and pickles — Brisket burger in a brioche bun with egg, caramelized onions and parmesan cheese — Beef brisket with pickles in a soy-sesame marinade, jalapenos and tripple black sauce. To meat dishes of the new menu we recommend our author’s Tripple Black sauce with coffee, dates and dark beer! Buy a souvenir bottle of sauce for your home or as a gift for your loved ones! Taste new dishes on Lambic verandahs in the company of bright seasonal cocktail spritzes!
22 July 2025
Belgian light lager brewed by the famous St-Feuillien brewery especially for Brasserie Lambic! A perfectly balanced beer, the taste and aroma are soft, moderately malty with a profile of toasty, biscuit, nutty, caramel and honey notes with moderate fruitiness and a slight hop bitterness. Try it in all Lambic's already!
16 June 2025