Tongerse Moppen (Tongeren jokes)
Do you know a tasty joke? We certainly do! Even in the 18th century, many a kitchen in the oldest city smelt of aniseed, honey and candied sugar, the ingredients needed to make Tongerse moppen. This characteristic biscuit was unmissable on holidays like New Year's Eve and Shrove Tuesday. In 1981, a Tongeren baker gave this delicious tradition a new lease of life.
Caëderkoek
This shortbread pastry with a hint of coconut is popularly known as 't caëderkükske. The unusual shape is a nod to a dodecahedron. This is a mysterious Roman object with 12 pentagonal surfaces. In the Gallo-Roman Museum, you can admire a specimen and find out that we still have no idea what the Romans used this gem for. However, we can reveal that caëderkoekjes will leave you wanting for more. A mystery to sink your teeth into...
Speculaas Ambiorix
Fastré Bakery bakes traditional speculaas featuring the image of Ambiorix, the brave Eburonean king who fiercely resisted Julius Caesar and was honoured with a statue on Grote Markt. You can buy the speculaas in packs of 11 at the Streekproductenshop.
Melocakes Foodies
Light and fluffy marshmallow on a crunchy biscuit, covered with a layer of Belgian chocolate. Simply heavenly! The melocakes are a piece of craftsmanship from Patisserie Blanckaert, a family business that has been making sweet treats since 1902. Owners Bart and An Menten always use local ingredients, often straight from the farm.
