knows that after the party get something greasy to eat,right?
Well you already know about the best fries in town. Its time you know about another good “vette hap” (that’s greasy bite for you)
the dutchies love: de kroket. Now a croquette is part of any type of culture and everyone makes it different.
Spanish,french,english and so on every one has his on style. This is the typical dutch version: Whereas previously the dish was regarded as a French cuisine delicacy of varying meat or vegetable content, in the 1800s it became a way to use up leftover stewed meat.
After World War II, several suppliers started mass-producing croquettes filled with beef. The croquette subsequently became even more popular as a fast food;
a deep fried meat ragout covered in breadcrumbs. Its success as a fast food garnered its reputation as a cheap dish of dubious quality, to such an extent that
Dutch urban myths relate its allegedly mysterious content to offal and butchering waste. Besides the common ragout type filling, other popular fillings served
in fast food restaurants are whole boiled eggs, noodles, shrimps and rice. A smaller round version of the kroket, the bitterbal,is often served with mustard as a snack in bars and at receptions.
Now a good amsterdammer knows there is nothing that goes above a Van Dobben kroket and you can get them freshly
prepared for you served by typical Amsterdam people it doesn’t get more Amsterdam than this. Van Dobben
There is some history to how it all started:
1945 – The Start of Eetsalon Van Dobben In the world of croquet June 28, 1945 is a historic date.
On that day Aat van Dobben with his future wife Eugenie Laaper
opened a sandwich shop in downtown Amsterdam.
The name of the company was “Eetsalon Van Dobben”.
Eugene worked at the time of the liberation in a sandwich shop elsewhere in Amsterdam.
There she met a nice young man who supplied the meat, Aat van Dobben.
Aat could rent a little building at the Korte Reguliersdwarsstraat where he wanted to start a diner.
Eugenie loved the idea and they decided to go for it. Not much later they married.
The croquet was already from the start part of the menu.
Preparation of the croquettes took place in Church Street.
The bicycle repair, which was located opposite the Eetsalon had a telephone.
From there, the orders to the kitchen (in Church Street) where passed.
Kept warm by means of charcoal, the croquettes came over to the deli.
Since opening in 1945, Van Dobben Eetsalon quickly became a household name.
The luxury lunchroom, which thanks its fame originally to the Van Dobben croquettes,
quickly became the place to hang out for artists, footballers and many other citizens.
No need to worry if you dont want to try a kroket there are lovely sandwiches as well. Information: Website: http://www.eetsalonvandobben.nl/ Opening hours:
- Monday to thursday
- 09:30 – 01:00
- Friday to saturday:
- 09:30 – 02:00
- 11:30 – 20:00