Liège has its own strong food identity. The Liège waffle (gaufre de Liège) — dense, chewy, caramelised with pearl sugar — is different from the lighter Brussels waffle and worth seeking out at a street stall or bakery. The boudin de Liège is a spiced blood sausage eaten at markets and cafés. Sirop de Liège, a thick apple-pear syrup, appears on bread and in sauces. For drink, pékèt is the local gin, traditionally flavoured with juniper.
The Place du Marché and Rue du Pot d'Or in the old town have the highest concentration of restaurants and cafés. The Outremeuse quarter, on the far bank of the Dérivation, has a more local atmosphere with cheaper options.