Kässpätzle are definitely a hidden gem.
On the other hand Sauerkraut is probably overrated. I like it but it’s not as commonly eaten as you may think.
Borscht can be both, depending on the skill of the cook
Sauerkraut
The problem with that is there are two types of it - the sweet one and the sour one. In a restaurant you’ll usually get the sweet one which I think is tastes awful.
But the sour one is the really good one especially if you refine it by adding fine cubes of Kassler (smoked pork chop) to enhance the taste. Sour Sauerkraut should even change the taste of potatoes that sit in its… sauce? broth? (don’t know the word). I could eat kilos of it.
You’ll need to look out for the right kind of Sauerkraut in the supermarket. Not everyone of them is suited for this.Tagliatelle are definitely overrated. Borlenghi is where the shit’s at, and they’re vastly ignored by the main foodies
I’m Belgian. Avoid Leffe, this is a quite bland “Belgian beer”. The classic Trappist beers are always a good choice (Orval, Chimay, Rochefort, etc.), but don’t sleep on the new microbreweries, their beers can be quite innovative and refreshing
A few
