Lunchgerechten
Various lunch dishes, possibly featuring sandwiches or salads. Specific details vary, but they offer a diverse lunchtime menu.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Lunch in the Netherlands has historically been a simple affair, often focused on sustenance rather than elaborate meals. Influences come from agricultural traditions, emphasizing hearty bread, cheese, and meats. Colonial influences also introduced elements like spices and coffee. Modern Dutch lunches reflect a blend of these traditions and global culinary trends.
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Lunch is a significant part of Dutch daily life, often viewed as a break to recharge and socialize, although can be quite a quick affair compared to other countries. While quick and efficient lunch breaks are common in the Netherlands due to the Dutch dedication to efficiency, it is still a moment of social interaction.
Desk Lunches
It is common for Dutch workers to eat lunch at their desks, especially with a simple sandwich or salad. This is often driven by a desire to be efficient and minimize time away from work.
Bread-centric Culture
Bread is a staple of Dutch cuisine, and it features prominently in lunch meals. Sandwiches are very popular, and a wide variety of bread types are available.
Simple and Practical
Dutch lunches are often characterized by their simplicity and practicality. The focus is on providing sustenance rather than elaborate culinary experiences.
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Dutch lunches are typically characterized by fresh, simple flavors. Common elements include savory cheeses, smoked meats, hearty bread, and fresh vegetables. Mustard, mayonnaise, and herring are popular condiments or toppings.
The specific flavors depend heavily on the chosen lunch dish. A 'broodje kaas' (cheese sandwich) features the sharp, nutty flavor of Gouda or Edam. 'Broodje haring' (herring sandwich) offers a strong, salty, and slightly oily taste. Salads incorporate fresh, crisp vegetables, often with a vinaigrette dressing. Meats like ham or roast beef contribute savory notes. Spices are used sparingly but can add depth to certain preparations.
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Try Local Cheeses
Sample different varieties of Dutch cheese like Gouda, Edam, and Maasdam. Each has a unique flavor profile that complements sandwiches and salads.
Embrace the 'Haring'
If you're adventurous, try a 'broodje haring' (herring sandwich). It's a Dutch specialty, and the best quality comes from street vendors.
Fresh Bread is Key
Look for bakeries that offer freshly baked bread. The quality of the bread significantly impacts the overall taste of your sandwich.
Explore the variety
Dutch lunch menus offer more than just bread. Some cafes offer soups, salads and 'uitsmijters'. Don't be afraid to try something new.
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