Gastronomy

Of all the provinces in the Netherlands, Zeeland has the most to offer in the culinary field. It produces beef and lamb of outstanding flavor, which are paired with saltwater vegetables such as sea lavender and samphire to create some eye-catching dishes. The province’s potatoes and onions are popular export products thanks to their rich taste. Zeeland restaurants even use seawater for cooking. The seawater is purified and lends an intense flavor to potatoes and other vegetables.

Zealand is famous for its mussels. Rope-grown Zeeland mussels that live near the surface of the water are certainly unique, though the mussels found at lower depths are also a treat. Flat Zeeland oysters, with their firm flesh and nutty, slightly salty flavor are quite a delicacy. There are also cupped oysters, known as “creuses”, with a more pronounced flavor. Because the water is so rich in nutrients, all Zeeland seafood tastes truly outstanding. Artists take the prettiest oyster shells, polish them, and paint different patterns on them. Anyone who likes Delft Blue will definitely be charmed by Zeeland Blue. These works of art lay on the floor of the sea not long ago.

Zeeland lobster can be harvested from the Eastern Scheldt and Lake Veere from late March to mid-June. This is a distinct variety of lobster with different DNA and it is a true delicacy.

And there is much more than that! Give the smoked eel a try, or Zeeland bread, or one of the province’s sweet specialties such as its traditional Bundt cake and bolus.

Zeeland Cruise Port

Mrs. Wendie Lindgreen
Office and Quality Manager
This email address is being protected from spambots. You need JavaScript enabled to view it.

Mr. Chris de Klerk
Manager Captainsroom
This email address is being protected from spambots. You need JavaScript enabled to view it.

Mr. Marijn van Nispen
Director
This email address is being protected from spambots. You need JavaScript enabled to view it.

Landline: +31 118 467 778