Nine tiles of the map

The Provinces

Dutch food is a map of water, soil, and trade — nine regions, including the one that sailed home from the Indies.

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The map of the table

Nine regions, drawn true

Eight of the nine sit on real Dutch soil — their borders here are the actual provincial boundaries, painted in blue. Hover a province to see what it cooks.

The ninth region · off the map

The Indies at Home →

The rijsttafel has no province — it sailed home from the Dutch East Indies. Its 17 recipes live on every Dutch table, not on this map.

All nine, in full

Every region

Noord- & Zuid-Holland

Holland

The trading heart — herring and cheese markets, Haagse bluf, and the sweet baking of the merchant cities.

77 recipes →

Fryslân

Friesland

The dairy north with its own tongue: suikerbrood, dark rye kruidkoek, and drie-in-de-pan pancakes.

6 recipes →

Zeeland

A province of islands and tides — mussels and oysters, bolus buns, and the salt-marsh lamb of the flats.

9 recipes →

Noord-Brabant

The Burgundian south — worstenbrood, sausage in pastry, hearty ragouts, and a fondness for the frying pan.

5 recipes →

Limburg

The far south, hills and Catholic feast days: zuurvlees, rijstevlaai, and the great open fruit tarts (vlaai).

5 recipes →

Gelderland

The Veluwe woods and the great rivers — game, moppen biscuits, and Arnhem girls in flaky sugar.

5 recipes →

Overijssel & Drenthe

The East

Sandy soils and slow farm cooking — krentjebrij fruit porridge, balkenbrij, and buckwheat pancakes.

7 recipes →

Groningen

The clay north: mustard soup, the deep-fried eierbal, and kruidkoek dense with rye and clove.

4 recipes →

Indisch · de Oost

The Indies at Home

What the ships brought back — the rijsttafel, nasi and bami, saté and sambal, spekkoek and the whole Indo kitchen woven into Dutch life.

17 recipes →

Province boundaries from geoBoundaries (gbOpen NLD ADM1), licensed CC BY 4.0.