North-East Brabant is honouring its reputation as a food-loving region with trendy food concepts and creative solutions for current food challenges. Be inspired by the imaginative works of Hieronymus Bosch or the durable ceramics of Cor Unum. Enjoy the chocolate delicacy that ‘s-Hertogenbosch is famous for, spot the European bison in the largest nature reserve of Brabant. Eat, drink or dance between striking silos and industrial buildings.
The Maashorst Cycle Route
Cycle route ’s-Hertogenbosch-Den Dungen
Cycle route Veghel – Sint-Oedenrode
’s-Hertogenbosch walking route
Discover special stories about the North-East Brabant food culture with taste walking and bike routes.
Land of sand and clay
North-East Brabant is made up of poor sandy soils and rich river clay. Its grounds provide fertile pastures and fields for crop and cattle farmers. The strategic location on the Meuse river has led to vibrant trading centres such as ‘s-Hertogenbosch, and has made Brabant one of the most prosperous provinces in the Netherlands.
Leading business region
Meierijstad is perhaps the most enterprising 'food and feed' municipality in Europe. There is a strong agricultural sector with more than 700 companies. In addition, big companies such as Jumbo, Sligro, AgriFirm, Friesland Campina, Udea, Mars, Hutten Catering and De Koninklijke Van den Boer Groep are located in Meierijstad. Many of these are family businesses that started locally and have since grown to international prominence. Meierijstad is an important centre for the modern food industry as it is home to De Verspillingsfabriek (surplus food factory) and other facilities.
In the middle of Sint-Oedenrode centre lies the old and rustic villa of Restaurant Wollerich. Under the guidance of chef Gerard and hostess Meriam Wollerich, the team has been creating amazing dishes since 1996. Chef Wollerich has kept his Michelin star for several years now and has received 17 out of 20 points from Gault & Millau. This makes his restaurant one of the most renowned eateries in North Brabant, and rightly so.
Beans for the future
The Netherlands used to be a real bean country. Large, long fields of bean stakes filled our horizons. As early as 1818, North-East Brabant was at the forefront of the conversion from animal to vegetable proteins. De Gruyter started a horse grit mill in 1818 for processing legumes, seeds and grains (buckwheat, oats and barley grits); in other words, vegetable proteins! BOON in 's-Hertogenbosch wants to get the Dutch back to eating beans. The company makes 100% meat-free balls, burgers, veggie-meat buns and complete meals; all from local beans.
CHV Noordkade Veghel
After the construction of the Zuid-Willemsvaart in 1826, Veghel became an important regional logistical centre. That’s why in 1915 the Coöperatieve Handels Vereniging (CHV; cooperative trade association) decided to build its first large grain silo on the Noordkade quay in Veghel. Other companies soon followed, and some years later the canal quay had become home to a unique ensemble of buildings with a wide variety of architectural styles. Today, this beautiful example of industrial heritage is a trendy meeting place where food and culture alternate at high speed. More than worth a visit.
Historically, the city of ‘s-Hertogenbosch grew into a distribution and trading centre because of its excellent location on the Meuse. Merchants from faraway regions have been gathering here for centuries. ‘s-Hertogenbosch merchants have had a trade privilege at one of the largest German fairs in Nuremberg from as far back as the 13th century. The ‘s-Hertogenbosch marketplace is still a household name in the area and attracts many people from Brabant and further afield with its varied weekly markets.
Discover the rich cultural diversity of 's-Hertogenbosch where craftsmanship and innovation go hand in hand and where the museum quarter will amaze even the most seasoned culture lover. Where master painter Hieronymus Bosch depicted the seven sins and design labs create innovative concepts with glass and ceramics.
Cor Unum Ceramics
Cor Unum is a ceramics workshop in 's-Hertogenbosch where beautiful ceramics by nationally and internationally known designers are produced with great passion and craftsmanship. Cor Unum (literally: one at heart) is supported by many: by ambassadors and students, by designers and volunteers, by people hoping to get back onto the job market and professionals. The studio works with chefs such as Sergio Herman, Edwin Katz and Jonnie Boer because it sees ceramics as part of the (mouth) sensation and experience of a meal.
Have you always wanted to know how the ceramics process works and how a design ultimately results in a unique ceramic object? The Cor Unum tour guides will be happy to show you.
The Bossche Bol
The Bossche Bol is perhaps the most famous product from 's-Hertogenbosch. This chocolate ball with a diameter of 12 cm is a sweet specialty made of puff pastry filled with whipped cream and glazed with melted chocolate fondant.Taste the original Bossche Bol at bakery Jan de Groot opposite the city’s central station. Try to avoid the rush because they are very popular: on some days the queue stretches all the way around the corner. If you would like to learn how to make this sweet temptation yourself, you can do so at Bakkerij Royal in the Visstraat.
Poule den Dungen, the queen of poultry
Many top chefs and gourmets remember the period when a very tasty chicken, the La Bresse chicken, was on the menu of several renowned restaurants at the end of the 1970s. Now the Poule Den Dungen, a pure descendant of the famous Poulet de Bresse from France, can be seen scratching and clucking in the green fertile meadows of Den Dungen once again. It is one of the few chicken breeds in the world that is recognised for its culinary qualities.
Red with white socks: Brabantrode cows
The riverbeds along the Meuse are perfect grazing grounds for cattle. One of the best-known breeds is the Brandrode (fire-red) cow: strong and friendly with a brown-red body and a white forehead, belly, tail tip and socks. This cattle is quite rare: by the end of the last century there were only a few dozen left in the Netherlands. Marlies Hermans saved the breed from being completely replaced by American Friesian-Holstein cattle, which are better producers. Farmer Spierings from Oss took over the Brandrode cows from Marlies Hermans and lets this cattle graze the floodplains of natural monuments. Milk, cheese and meat from Boer Spierings is for sale in his farm shop together with regional products from other suppliers.