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The Belga story begins on New Year's Eve 2016, when two friends who had recently arrived in Switzerland and were a little tipsy from the evening suddenly had a craving for fries. Longing for the typical Belgian chip shops, they imagined opening one to make up for the shortage in the region. The next day, they tell themselves that it was not such a bad idea after all...


Three years later, the Belga opened its doors in the Plainpalais district. The friterie-bar concept offers fries made from Swiss potatoes and cooked according to traditional Belgian know-how, accompanied by a variety of sauces, meats and other Belgian specialties, prepared with fresh and local products. The bar area offers around fifteen Belgian beers, frequently renewed to satisfy the most demanding connoisseurs.

In an industrial style inspired by Belgian brasseries, the atmosphere is friendly and relaxed.


THE Friterie

A real institution in Belgium (there are more than 5000 in the country), the chip shop (also called friture, frituur or frietkot in Flanders) is a fixed or mobile establishment in which fries are served of course, but also a whole range of snacks, typical meats and sauces. 


Until the beginning of 1980s, the fries were served in a conical bag, the base of the bag being made of parchment paper then surrounded by a sheet of food paper. The sauce was served directly over the fries. People would also go to the friture with a dish and a dish towel. The fryer would put the dish to be heated on top of his fryer, draw from his supply of fries and pour in a sufficient quantity to fill the dish.

Today, fries are still served in a paper cone as tradition dictates. The dish towels have disappeared but the fries remain authentic!


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