If your budget doesn't allow for such a splurge, a taste of traditional local cuisine is a good alternative. The laid-back restaurants on the town squares make an excellent place to try some of South Limburgs favorite local foods. Local cuisine is clearly influenced by those of nearby German and Belgian regions. You'll find a good deal of sweetness, and many sweet and sour dishes. The story goes that the use of sugar, apple syrup and other sweeteners resulted from the close ties of Maastricht and the surrounding area to Liège. As Liege was one of the main Belgian pâtisserie cities, young boys would grow up in a sweet environment. When they would grow up to be cooks later, their would integrate their love for sweet tastes in savory dishes.
Zuurvlees - this sweet and sour stew is made with horse meat or beef and is usually served with fries or cooked potatoes. In the South Limburg region you will also find zuurvlees as a sauce option in any "friture" (snackbar). As common as that is here, you're unlikely to see it anywhere in the more northern provinces.
Tête de veaux - this dish has French origins and consists of veal with champignon mushroom in a tomato sauce.
Sour Rabbit - despite the name, it's a rather sweet and sour than sour dish.
Head cheese - also called brawn in English comes in a red, sweet variety and a slightly sour, grey variety. Originally made of the left over cuts of pork. It's eaten on bread, with cold buffets or as a starter, usually with mustard or vinegar.
Koude Schotel - a particular kind of salad olivier, with the ingredients usually very finely chopped or even practically mashed.
The Most Frequently Asked Travel Questions about South Limburg
Where To Stay & Best Hotels in South Limburg - updated May 2024
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South Limburg Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.
