Food journalists in Belgium:
700+ contacts at 1.500+ outlets

Belgium counts 700+ active food journalists at 1.500+ media outlets, from De Standaard Magazine and Knack Weekend to Libelle Lekker and Horeca Magazine. You reach them most effectively with a personal pitch that matches their beat and recent articles.

Presscloud tracks 700+ journalists who write about food, hospitality and gastronomy in Belgium, spread across 1.500+ media outlets from the culinary sections of De Standaard and De Morgen to Knack Weekend, Libelle Lekker and trade source Horeca Magazine. This page gives you an overview of the Belgian food media landscape, which topics get picked up and when, and how to approach these journalists effectively.

Updated weekly Last: 10 July 2026 Reading time: 7 min

Food-focus score · top 4

0–100

Ranked by relevance, not volume. We only show media with a focus score of 80 or higher.

Entree Magazine

100

foodservices.pmg.be

100

Gondola Magazine - Retail Today

100

Misset Horeca

journalists in this niche: 700+
media outlets active: 1.500+
publications tracked in 2026: 9.590+

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The Belgian food media landscape in 2026

Food journalism in Belgium leans heavily on the newspapers' weekend magazines: De Standaard Magazine, De Morgen Magazine and De Tijd's Sabato bring reviews, chef portraits and food trends to a broad audience. Knack Weekend sets the tone in the lifestyle segment, while Het Laatste Nieuws and Het Nieuwsblad approach food mainly from the consumer's perspective.

Alongside them sits a strong specialist layer: Libelle Lekker and njam! serve the home cook, Horeca Magazine is the leading trade source for the sector, and the Gault&Millau and Michelin guides shape the gastronomic conversation. Belgium is also a bilingual market — to reach Wallonia as well, you pitch in French to titles such as Le Soir and the French-language lifestyle press.

Which topics Belgian food journalists pick up

The most covered themes in 2026 are Belgian gastronomy and its chefs, regional and seasonal produce, the state of the hospitality sector after years of cost and staffing pressure, plant-based and sustainable eating, and the rise of affordable bistro concepts. Routine product launches rarely make the desk unless there is a story, a maker or a trend behind them. For critics: unsolicited invitations rarely work, and tastings are assessed critically and independently.

How to approach food journalists in Belgium effectively

Three rules work consistently.

A story, not a product: Hang the pitch on a trend, a maker or a season - not a bare list of products and prices.
Pick the right language: Pitch Flemish media in Dutch and Walloon media in French. An English blast rarely works in Belgium.
Respect the critic: Restaurant critics work independently and anonymously. Pitch news and context, not favours.

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Frequently asked questions about food PR in Belgium

Answers to the most frequently asked questions. Missing something? Contact us.

Well-known food and culinary journalists work at De Standaard, De Morgen, Knack Weekend, Sabato, Libelle Lekker and trade source Horeca Magazine. Presscloud tracks 700+ active food journalists in total. A complete list of names and contact details is available for accounts.

The most effective approach combines three elements: a personal opener that references the journalist's recent work, a story around a trend or maker, and strong imagery. Pitch Flemish titles in Dutch and Walloon titles in French, by email and not via LinkedIn or phone, unless you already have an existing relationship.

Restaurant critics work independently and often visit anonymously and at their own expense. An invitation or free dinner backfires. Instead, pitch newsworthy context - a new chef, an opening, a concept - and leave the verdict to the critic.

Belgium is a bilingual market. Flemish food media such as De Standaard, Knack Weekend and Libelle Lekker publish in Dutch and reach Flanders and Brussels. Walloon and Brussels titles such as Le Soir publish in French. For national coverage you pitch in both languages, tailored to each newsroom.

For online media, 24 to 48 hours in advance under embargo is the standard. For magazines and weekend supplements you work weeks to months ahead, especially for seasonal stories. Keep an eye on the holidays, the terrace season and major hospitality events, when newsrooms are saturated.

The announcement of the Michelin stars and the Gault&Millau guide is covered consistently, as is Horeca Expo in Ghent. Newsrooms also regularly pick up food festivals, the openings of high-profile restaurants and initiatives around regional produce and sustainable food.