5 good reasons to go to Charleroi
To see / do
Culture and history
The BPS22 museum
BPS22 is the Art Museum for the province of Hainaut, set in a lovely neo-classical building. The works exhibited pose societal questions, art thus serving as a messenger. In the search for interdisciplinarity, artists create surprising and sometimes disturbing works.
An area filled with resources
Anchored in Charleroi’s industrial heritage, the Bois du Cazier was a mining site that suffered a terrible accident in 1956. A memorial honours the miners who died that day. Two museums highlight Walloon know-how: the Industry and Glass museums. Fun visits and festive events are organised at the Bois du Cazier site.
A cliché-free museum
Photography enthusiasts should quickly board a direct flight from Bordeaux and head straight to the Photography museum! It is the largest of its kind in Europe. Permanent and temporary exhibitions are displayed in this former monastery. The contemporary art centre is a must-see in Charleroi.
Rockerill, a revamped factory
Rockerill is an amazing place which should not be missed when visiting Charleroi. This former factory was renovated in a way which would allow art, artists and the public to mingle. A mix between a bar, concert hall and exhibition hall, Rockerill organises unique events in an astonishing setting.
On a roll at La Quille
Do not judge the façade of this dishevelled yet charming little pub, open its doors and step inside. Set up in an old bowling alley, the bar-restaurant has kept several decorative items such as the balls. Whether you go to enjoy a drink at the bar or sit down to discover the regional delicacies, the staff there will recommend the very best.
Black pudding all around
It is said that one of Charleroi’s culinary specialities is Dupin black pudding.It differs from normal black pudding because it has cream and spices added to it. This tasty sausage is served with apple sauce or mashed potatoes..
Hatchisse, Charleroi’s famous stew
In southern Belgium, and mostly in Charleroi, hatchisse is a favourite. Pork offal is cut up and cooked in lard, to which prunes, herbs and spices are added. This sweet-and-sour stew is a main course to be enjoyed in the winter.
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* All the information on this page is provided for information purposes only. Changes to the programme, flight offers and schedules may be made at any time and without notice. Check with airlines or travel agencies for more information.