Over the past centuries, Dutch food culture has quietly evolved, shaped not by extravagance, but by the enduring connection between local soil, coastal waters, and the distant trade routes that brought new flavors to Dutch shores. Focusing on robust, local ingredients that have defined the Dutch table for generations, root vegetables, cold-hardy greens, fresh fish from the North Sea, these dishes speak to a tradition born from simplicity.
The roots of this cookbook lie in the Beemster, a polder region just north of Amsterdam, known for its rich soil and the orderly landscape carved from what was once an inland sea. It’s where Hanneke, Róhe’s in-house chef, grew up, on a large piece of land surrounded by nature, animals, and the rhythm of the seasons.
“We lived with the seasons. There was little waste and much attention. That way of eating, with respect for origin and space for true flavor, shaped me, not only as a person but also in how I cook, create, and connect through food.”
- Hanneke, Chef
