Eat, drink and be Zeeland
You’ll find so many different specialised restaurants, each with their unique location – on the beach, down in the harbour, up on the dike. Each chef creates their own recipes, so you’ll have a palette of choice. Some of their dishes reach culinary heights in one of the numerous Michelin-starred restaurants. But a simple helping of freshly-fried ‘kibbeling’(typically off-cuts of pollock), straight off the counter at the fish stall, can also be a delight. Just eat it with your hands (we say: “mee je ‘ande ete”). Whether you eat meat, fish or just vegan, the Zeeuwse specialities embrace them all – something for everyone. Check all the restaurants in Zeeland.
Zeeland has a good many delicious local products, spanning meat and fish to fruit, drinks and sweet delicacies. Many of them bear the regional certificate of a Zeker Zeeuws Streekproduct (‘zeker’ = sure, ‘streek’ = locality/ ‘terroir’). It was raised, grown, fished or produced with Zeeuwse inputs, and this was done sustainably with respect for the environment, people and animals.
Zeeuws meat and asparagus
Many of our restaurants serve very decent beef raised on our own soil. Our lamb and mutton comes from grazing the salty meadows of Noord-Beveland – well deserving the cachet of ‘pré-salé’. You’ll taste it.
A Dutch or Zeeuwse dish with asparagus traditionally comprises ham and egg. But every cook will have their own version – and a real foodie would be well advised to try them all! But do hurry, for time is short. The asparagus season in Zeeland starts at the end of April and, true to tradition, closes on 24 June (Saint John the Baptist).
Zeeuws fruit rightly earns much admiration. You’ll see why when you cast your eyes over the orchards of Zuid-Beveland. Apples and pears flourish here. Do stop and get a bag of freshly-plucked delights from a road-side stall. You may even be able to pick your own. Lovely in a fresh apple pie or pear compote. You’ll no doubt make the pastry with Zeeuwse flour.