Four Dutch Delicacies You Have to Try

Headed to Amsterdam? Ordering a meal at a Dutch restaurant is no easy affair. The names of many Dutch dishes contain more letters than the dishes do calories. Educate yourself on the meanings of these popular Dutch delicacies in order to ensure you get a sweet deal. You’ll look like a local foodie in no time.


Courtesy of www.landleven.nl

This “john in the bag”, also known as “plum duff, consists of a ball of dough stuffed with candied lemon peels and slices of roasted almonds, all cooked in a pot of boiling water. Before you ask, changing the name to “ball in a pot probably wouldnt help with the sexual connotations.


Courtesy of www.rooftoptable.com

Boerenjongens are just brandied raisins, and frequently appear at the bottom of a cup of eggnog. It tastes as if you crammed all of the holidays into a single cup.



Courtesy of www.eediete.nl

This bean is not for cappuccino-lovers. Rather than deriving its name from any coffee drink, the pea-like Kapucijners gets its name from its color, which is reminiscent of the habits of Capuchin monks.

Kip Met Slagroomsaus

Courtesy of www.lekkerensimpel.com

This isn’t some Martian version of When Harry Met Sally. This dish, which translates to “chicken with whipped cream sauce,” involves a light, airy cream usually made with onions or mushrooms.

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Comments 1

  1. I have actually had Jan-in-de-zal two times before and it is really good when it is done right. The second time I had it it was not so good so I would imagine it had to do with the way it was prepared and who prepared it. I had not heard of the other three though. I can’t say I would enjoy Boerenjongens.. Not a bit fan of raisins and the look of it isn’t exactly appealing to the eye lol

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