While the Netherlands, Belgium and Luxemburg are cosmopolitan in their eating habits and have many fine dining venues, they have some distinct culinary traditions. They had exchanges with both French cuisine and German cuisine.
|Cuisines of Europe|
Balkan • Benelux • British & Irish • Central European • French • German (Bavarian • Franconian)
Georgian • Greek • Italian • Nordic • Portuguese • Russian • Spanish
Food in the Netherlands is traditionally based on meat, fish or cheese, with potatoes or bread as a staple. The Dutch national dish is stamppot, potatoes mashed with one or several vegetables.
Belgium is at the crossroads between Germanic and French culture. Moules et frites/Mosselen met friet, mussels with French fried potatoes, is one of the best-known dishes.
Luxemburg is famous for judd mat gaardebounen, smoked pork neck with beans.
Both the Netherlands and Belgium are known for high-quality beer.