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Limburgisch cuisine is different from the Belgian and Dutch cuisines but also shares many similarities with these cuisines.
Limburg is a little different compared to the rest of the Dutch and Belgian provinces.
The landscape is hilly in the southeast (while the rest of the Dutch landscape is cultivated and flat) and the Limburgish language could be said to be a separate language rather than a dialect of Dutch.
This different landscape provides the Limburgish cuisine with a lot of game meat, especially in the hunting season.
The north of the Limburg is quite flat and is the largest asparagus producing area of the Netherlands. In the southwest you will find the Haspengouw which is famous for being the fruit basket of Belgium.
cheese, most notably the Limburger cheese. Limburgiancuisine has often been called a Burgundian cuisine; this means that along with big portions and...
Limburgse vlaai (Limburgish: vlaai, vlaoj, vla or flaai. Plural: vlaaien) is a pastry consisting of dough and a filling, traditionally associated with...
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In Dutch and Belgian cuisine, rijsttaart(je)/rijstevlaai (Dutch) or tarte au riz (French) (German: Reisfladen, all translate to “rice flan”) is a pie...
Zoervleis or Zoervleesj (Limburgian for sour meat, in Dutch: Zuurvlees) is a regional meat dish from the Province of Limburg, a province that exists in...
Nonnevot (also: strik or poeffel) is a Limburgian pastry dating back to the 17th century. Hailing from the town of Sittard, the pastry has traditionally...
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