1990s–now · De Nieuwe Nederlandse Keuken

The New Dutch Kitchen

Reclaimed heritage grains, sea vegetables, and market cooking — a country re-learning its own larder.

Holland

Gerookte Zalm op Toast (Smoked Salmon Toast)

Gerookte Zalm op Toast

Cold-smoked salmon on toasted sourdough with lemon-dill cream, capers and cress — a light, modern Dutch plate for lunch or the borrel table.

20 minBeginner

Soups

Holland

Pompoensoep (Roast Pumpkin Soup)

Pompoensoep

A modern Dutch autumn soup — pumpkin roasted until caramelised, then blended smooth with ginger and stock and finished with toasted seeds and cream.

65 minBeginner

Kwark met Muesli & Honing (Quark Breakfast Bowl)

Cheese

Holland

Kwark met Muesli & Honing (Quark Breakfast Bowl)

Kwark met Muesli & Honing

Creamy Dutch quark layered with toasted muesli, honey and fruit — the fresh, high-protein breakfast bowl of the modern Netherlands.

22 minBeginner

Gerookte Makreeldip (Smoked Mackerel Dip)

Borrel

Holland

Gerookte Makreeldip (Smoked Mackerel Dip)

Gerookte Makreeldip

A smoky North Sea borrel dip — flaked smoked mackerel folded with crème fraîche, lemon, horseradish and dill, spread on rye toast or scooped with crudités.

15 minBeginner

Borrel

Holland

Kaasplankje (Dutch Cheese Board)

Kaasplankje

A Dutch cheese board built around aged Gouda and cumin Leidse — how to choose, age and plate the nation's cheeses with mustard, syrup and rye for the borrel.

20 minBeginner