9 Delicious Things from Zeeland

Zeeland is known for a few things: traditional costumes, the Oosterschelde Barrier and seafood in all shapes and sizes. But there is so much more than that. Get to know all the delicious things from Zeeland.

In Zeeland, we simply cannot escape the sea. So it is hardly surprising that three-quarters of its specialities and delicacies come from there. If you are heading out for some fresh air, make sure you try these things, at the very least.

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Oosterschelde lobster

Okay, we are not going to completely overlook the seafood and shellfish everyone already knows. Because Oosterschelde lobster is a special kind of lobster. It is found only in the waters of the Oosterschelde and therefore has a unique, delicate flavour. If you happen to be in Renesse for purposes other than getting drunk at parties, sit down on the beach and enjoy a plate of fresh lobster. You can also do this in Zierikzee and Yerseke, but only during the season.

Whelks

We cannot skip these either. There is a limit on the amount of whelks that may be caught, because there needs to be some left for the birds too. Along the coast, you can of course eat them with pasta for a Zeeland version of pasta vongole, but you can also order them as ragout.

Oysters

The Zeeland flat oyster was farmed in Lake Grevelingen in the 1970s and 1980s. Due to high demand and, unfortunately, extensive mortality among the oyster spat, people had to look for new alternatives. They found them in Japan. This is how the Creuse came into being. It grows so well in Lake Grevelingen that its flavour has completely adapted to Dutch waters. They taste briny, delicate and refined.

The difference between a Zeeland flat oyster and a Creuse lies in the shape: the Creuse has a hollow (creu) that holds seawater. This means the oyster keeps longer. Zeeland flat oysters are round and flat and, like most shells, grow another ‘ring’ each year. Farming flat oysters is very labour-intensive and takes five to six years, which makes them somewhat more expensive than the Creuse. In terms of flavour, the Zeeland flat oyster is delicate but creamy, while the Creuse is full-bodied and buttery, almost nutty, with a sweet aftertaste. So it all depends on what you are in the mood for.

Samphire and sea lavender

Samphire grows along the coast, in the dunes and in salt marshes. Zeeland samphire is available in June, July and August. Together with sea lavender, a type of aster that grows from March through August, samphire makes a delicious base for a salad. Because both products grow in places where they absorb a lot of salt water, they have a distinctly briny flavour. This makes them go

d well with a light fish such as cod or as in this recipe with haddock fillet.

Zeeland lamb

Speaking of lamb, Texel is not the only place known for its famous lambs. Zeeland lamb is also well worth trying. From early spring until late autumn, the sheep graze on the dikes of the Oosterschelde. The lambs spend plenty of time outdoors, and you can taste that. Coat your lamb chops in herb oil as in this recipe and then grill them, for example.

Zeeland bolus

This one obviously cannot be left out. A Zeeland bolus is made from white bread dough rolled in brown sugar, cinnamon and sometimes lemon zest. And lots of syrup. Hence the name ‘stroopedraoier’. Sticky and delicious! Pro tip: spread it with a good layer of butter. Then you are almost a true Zeeland local.

We are not giving you a recipe for a bolus. The best, and only, boluses you should eat can be found in Zeeland, at the local bakeries.

Zeeland sugar waffles

According to some people from Zeeland, perhaps even tastier than the famous bolus: Zeeland sugar waffles. They are traditionally baked around New Year’s, just like oliebollen. They are thin, crispy wafers with an elegant pattern, made using cast-iron waffle irons.

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Zeeland butter toffee

This sweet is often sold as a souvenir, in Zeeland tins decorated with vintage Dutch illustrations. The caramel-like sweets are so popular that a liqueur has also been made from them. Want to make them yourself? Then make the butter toffees according to this recipe.

Groede custard tart

Groese paptaart, originally a delicacy from Groede, is a round tart with a custard filling and brown sugar. It is eaten on festive occasions. You can make it yourself with this recipe.

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