e a fair specimen:--

Bisque d'Ecrevisses.
Brunoise a la Royale.
Truites Meuniere.
Filet de Boeuf garni Beaulieu.
Ris de veau Princesse.
Petits pois a la Francaise.
Perdreaux rotis sur Canapes.
Glace Vanille.
Gaufrettes.
Corbeille de Fruits.

The wines here are good, the Moselle and Rhine wines being especially
cheap. Other hotels with restaurants attached that may be mentioned are
the Britannique (with a fine garden in which meals are served), the
Bellevue, the Flandre, and the Rosette. The last mentioned is a small
hotel attached to the Palace of the late Queen of the Belgians, and is
run by Her Majesty's _chef_. The meals for the Palace were always cooked
at the hotel, and the restaurant, though simply appointed, has latterly
been excellent in its way. Strangers feeding there should try and secure
a table on the little glass-covered terrace in front of the hotel.
Mention might also be made of a couple of small restaurants that have in
the past been supported by the professional players at the tables. One
in a side street near the Casino, kept by a Frenchman, has a reputation
for its cheap French wines; and the Macon, at a franc the bottle, is
indeed drinkable. At the other, the Limbourg, the cooking is German in
character and flavour. Both places may be recommended as wholesome and
honest to people who want to "get through" on about 10 francs a day.
There is no more to be said.

Bruges

It always seems to me that Bruges is the quietest city in the world. At
least when one sits out in the garden of the Hotel de Flandre, after
sampling some of the excellent old Burgundy which reposes in its
cellars, and listens to the chimes from the brown belfry, a feeling of
perfect peace steals over one. There are few hotels in Belgium, if any,
which have such a fine selection of Burgundy as the Flandre has, and the
food, if not noticeably good, is at all events not noticeably bad. Otto,
who used to be the head waiter at the Hotel de Flandre, is now the
proprietor of the Hotel de Londres in the station square; and though the
appearance of the hotel is not inviting, he can cook a _sole au gratin_
as well as any cook in Belgium. The _table-d'hote_ lunch at the Panier
d'Or, in the chief square, is very excellent for the money.

Ostend

I do not think that there is much to be said in favour of the
restaurants of the big hotels at Ostend. O