Publication date: 09/23/2025
A unique stopover at Marina Cape Helius
Located on the Haringvliet river, Marina Cape Helius is the ideal starting point for sailing towards the North Sea and its seascapes. Between the historic port of Hellevoetsluis and the modern city of Rotterdam, this marina immerses you in a maritime world rich in history and traditions.
What you can discover there:
- The fortified town of Hellevoetsluis, its naval heritage, and its welcoming atmosphere.
- The traditional Vestingdagen (Fortification Days), which each year transform the town into a festive place, filled with activities (concerts, markets, historic ships, food trucks, and much more!)
- The surrounding beaches and dunes, perfect for a nature break after a day of sailing.
Marina Cape Helius, the sunniest marina in the Netherlands
Just a 15-minute walk from the centre of the fortified town of Hellevoetsluis, Marina Cape Helius is the perfect home port on the Haringvliet river. Thanks to its prime location, this premium marina offers direct access to the North Sea and the South-West Delta of the Netherlands. The 275 berths at Marina Cape Helius are surrounded by the charming Roompot holiday village.
Dutch cuisine: simplicity and generosity
Dutch cuisine is characterised by its simplicity, hearty and filling nature, and attachment to local products. Rooted in a maritime and agricultural culture, it relies on fresh, seasonal ingredients: fish, seafood, potatoes, root vegetables, cheeses, and of course, bread.
Among the typical specialities, you will find:
- Stamppot, mashed potatoes and vegetables, served with smoked sausage.
- Dutch herring (Hollandse Nieuwe), eaten raw with onions and gherkins.
- Bitterballen, breaded croquettes filled with meat stew, stars of the breweries.
- Poffertjes, small thick pancakes served with butter and icing sugar.
This simple yet tasty cuisine is also open to international influences, especially Indonesian, Turkish, and Moroccan, giving rise to iconic dishes such as Rijsttafel or the famous Kapsalon.
Brewing: a Dutch art
Beer holds a central place in Dutch lifestyle. The Netherlands boasts several hundred breweries, ranging from major historic brands to the many craft microbreweries that have flourished since the 2000s.
The most iconic styles are:
- Blonde Pilsner, light and refreshing.
- Bokbier, an amber autumn beer with a caramelised flavour.
- IPAs and Pale Ales, now essential thanks to the craft beer movement.
- Dubbel and Tripel, inspired by Belgian traditions.
In Hellevoetsluis and the Rotterdam region, you will find several breweries where you can enjoy beer brewed on site, accompanied by local specialities. The atmosphere in Dutch breweries is convivial, often family-friendly, inviting you to share a simple moment over a platter of cheeses, cold cuts, or perfectly crispy bitterballen.
The Kapsalon: A Dutch-Mediterranean recipe
Among the must-try dishes is the Kapsalon, a true icon of Dutch street food.
This dish was created in 2003 by Nataniël Gomes, a Cape Verdean hairdresser from the Delfshaven district of Rotterdam. One day, at a neighbouring shawarma restaurant, he asked to combine all his favourite ingredients into a single dish. He began regularly ordering what the restaurant called “the usual order for the kapsalon” (“hair salon”). Other customers noticed and started ordering the kapsalon, which quickly became a success, soon requested in snack bars throughout the district.
The success was immediate: crispy chips, spiced shawarma meat, melted cheese, and fresh raw vegetables, all served in a takeaway tray. Today, the Dutch Kapsalon has become a classic, available in lamb, chicken, or veal versions, sometimes with a spicy twist thanks to sambal or harissa.
Recipe: Kapsalon
Ingredients (serves 4)
- 800 g shawarma meat (lamb, chicken, or veal)
- 800 g chips
- 150 g grated cheese (such as Gouda or Emmental)
- 1 lettuce (finely chopped)
- 1 tomato (sliced)
- 1 red onion (finely chopped)
- 1 tablespoon olive oil
- 2 tablespoons mayonnaise
- 2 tablespoons sambal or harissa sauce (optional)
Necessary equipment
- 1 oven
- 1 baking tray
- 1 large frying pan
- 1 ovenproof dish
Preparation
- Prepare the chips: Cook the chips in a deep fryer or in the oven until golden and crispy. Set aside.
- Cook the meat: Heat the olive oil in a large frying pan and cook the shawarma meat for 5–10 minutes, until nicely browned.
- Assemble the Kapsalon: In an ovenproof dish, first place the cooked chips. Cover them with the cooked shawarma meat and grated cheese.
- Bake: Place the dish in the oven for 5–10 minutes at 180°C, until the cheese has melted and is lightly golden.
- Add the fresh vegetables: Once out of the oven, add the lettuce, tomato slices, and red onion on top.
- Serve with sauces: Serve with mayonnaise, sambal, or harissa sauce, according to taste.
Vegetarian variation
For a vegetarian version, replace the shawarma meat with grilled vegetables (peppers, courgettes, aubergines) and plant-based cheese. You can also add falafel for an even more Mediterranean twist.
Recipe: Marina Cape Helius-style fruits
To end your meal on a sweet note, there is nothing like a simple yet typical Dutch dessert: Marina Cape Helius-style fruits, inspired by local flavours. It consists of fresh seasonal fruit served with whipped cream and a touch of cinnamon sugar. This dessert is a nod to the delights of the Hellevoetsluis region, where authenticity reigns supreme.
Ingredients (serves 4)
- 100 g caster sugar
- 2 tablespoons ground cinnamon
Preparation
- Mix: In a small bowl, combine the caster sugar and cinnamon. Mix well so the cinnamon spreads evenly through the sugar.
- Store: Keep this cinnamon sugar in a small airtight jar at room temperature. You can also prepare more and keep some for other desserts or drinks.
If you recreate these recipes, on land or on board, share your photos with the hashtag #GalleyRecipes!
