Holidays, trips, that includes food. Eating on the terrace with large salads, or with croquettes – an ideal time to do a comparative research into what is served under the name shrimp croquette. From pink sweetness in a deep-fried pastry to a light ragout with drink notes in a refined crust. Such research also immediately gives many exit goals, so the knife cuts on all sides.

Eating in the catering industry is really different from home consumption. Aside from the prices (last paid 11.50 euros for one shrimp croquette with a salad sandwich! In a small village!) the catering industry also gives an impression of the country where you are. Now often the Netherlands, but Germany is also an easy destination for small outings for those who don’t fly for a while.

Was there for a while. Didn’t eat sausage, but the German vegetarian clearly doesn’t like the cafe terraces in small villages – it’s all rump steak and schnitzel and fresh veal liver. Mmm.

But apart from that, it’s real German food that you get in Germany in the catering industry: lots of fried potatoes, potato salad, sausages, red cabbage and beans. And also drink by the way: they have Apfelschorle and now also a lot of Rhabarberschorle – delicious! Juice, from apple or rhubarb, diluted with carbonated mineral water. Not so sweet, but refreshing and alcohol-free. In the non-alcoholic area, the German naturally has beer in large glasses and the advantage of their own wines (and what for, delicious Grauburgunder) and own high proof drinks, delicious fruit distillates, where our gins sometimes pale in comparison – although, not the really delicious gins, but what is usually on the menu? Non-descript Bols or Hooghoudt, rarely anything nicer.

Prawns from Piet

What, do you think during such an outing, Dutch terraces should have to be as Dutch as the German hospitality industry is German? Without immediately becoming very affected, because that usually happens: Brood van Jaap, Prawns from Piet, Sausage from Donald Duck, all with a starting price of 6 euros per slice or slice, and you don’t know who those lazy are, but you can feel it. you should know because they are not just anybody.

So what does our ordinary Dutch terrace have that would make foreigners (and ourselves) think: typical Dutch catering industry? Toast of course. And croquettes. Shrimp, Dutch (they are not called that for nothing). Meatball with bread. spring roll. Soup, not just pumpkin but also regular vegetable soup. Not everywhere pale tomatoes with rubber mozzarella, but always falafel with salads. Old cheese on real wholemeal bread without additives. And gin. And a word for Rhabarberschorle – that must be rhubarb drink, knowing us.