Traditional Cuisine
The traditional Dutch cuisine is hearty, down-to-earth, and perfect for the cool, damp climate:
The Classics
- Bitterballen — Fried meat croquettes, the ultimate beer accompaniment. Crispy on the outside, creamy-hot on the inside. Available in every Bruin Café. Caution: boiling hot inside! 6 pieces from 6 €.
- Stamppot — Mashed potatoes with vegetables (Boerenkool = kale, Hutspot = carrots and onions, Zuurkool = sauerkraut), served with Rookworst (smoked sausage). The Dutch national dish in winter.
- Erwtensoep (Snert) — Thick pea soup with smoked sausage, bacon, and rye bread pieces. So thick that the spoon stands upright. Winter food number 1.
- Haring (Hollandse Nieuwe) — Raw herring, traditionally held by the tail and let into the mouth from above (or in a bun, the civilized version). With chopped onions and pickles. The new harvest from June is celebrated like a holiday.
- Kibbeling — Fried fish pieces (usually cod) with garlic sauce. Available at every harbor and market. From 5 €.
- Kroket — The larger sister of the Bitterbal: elongated croquette with meat ragout filling. From the vending machine (FEBO) or in a bun from the snack bar.
