Publication date: 10/10/2025
A stopover on the island of Hoeksche Waard
Just a few miles from Rotterdam, the Hoeksche Waard unfolds its patchwork of polders, criss-crossed by dykes, fields and waterways. This agricultural island, designated a UNESCO Biosphere Reserve, is a peaceful haven where nature and rural life set the pace of the seasons.
💡 What is a polder?
A polder is land reclaimed from the sea through the construction of dykes and artificial drainage. Typical of the Netherlands, polders have been cultivated for centuries and reflect Dutch expertise in water management. The Hoeksche Waard is a perfect example, where fertile farmland and biodiversity coexist in harmony.
A timeless stop: Jachthaven Strijensas
At the southern tip of the island, the charming marina Jachthaven Strijensas welcomes sailors in search of tranquillity. This peaceful haven invites you to unwind: sail through the Biesbosch Nature Reserve, explore the area by bike, or enjoy a meal at the friendly waterfront restaurant. It’s the ideal stop to experience authentic Dutch life.
With 370 berths afloat and 250 spaces ashore, the marina also features a boatyard, perfect for maintenance before setting sail on the Hollands Diep.
A land that feeds: agriculture in South Holland
The Hoeksche Waard is, above all, an agricultural region. Its fertile soils and abundant waterways make it ideal for crops. Potatoes, onions, beetroot and cereals shape the landscape, while orchards overflow with apples and pears transformed into fresh juices or artisanal ciders.
This abundance has inspired a rustic, comforting Dutch cuisine deeply rooted in farming traditions.
Potatoes and culinary traditions
A true symbol of the Hoeksche Waard, the potato is everywhere — in crispy chips, creamy mash, rustic gratins or as a side to slow-cooked meats. It’s also at the heart of traditional dishes such as stamppot, a hearty mash of potatoes and vegetables.
The region has even reinvented this humble staple with Hoeksche Chips, artisanal crisps celebrating local produce — now a source of pride for local farmers.
Erwtensoep: the soup that warms sailors and farmers alike
When winter sets in and the wind sweeps across the plains, the Dutch warm up with Erwtensoep (also known as snert). Thick and hearty, this split pea soup is slowly simmered with celery, carrots, potatoes and smoked pork.
Served with roggebrood (dense rye bread) and topped with rookworst (smoked sausage), it’s a winter essential — whether you’re returning from a day at sea or spending a cosy evening by the fire. More than just a recipe, it’s a culinary emblem of South Holland — a symbol of warmth, community and life in the polders.
Recipe: Erwtensoep
Ingredients (serves 6)
- 500 g split peas
- 1 leek
- 2 litres of water
- 2 beef stock cubes
- 250 g celeriac
- 1 carrot
- 250 g potatoes
- 275 g smoked sausage
- 300 g pork shoulder
- 1 bay leaf
- 1 onion
Equipment
- 1 knife
- 1 large pot with lid
- 1 wooden spoon
Preparation
- Bring 2 litres of water to the boil with the stock cubes, split peas, bay leaf and pork shoulder. Simmer for 1 hour, stirring occasionally.
- Peel and dice the carrot, potato and celeriac. Slice the leek and chop the onion, then add everything to the pot.
- After about an hour, the split peas will start to form a creamy texture. Stir well to combine.
- Slice the smoked sausage and add it to the soup for the final few minutes of cooking. Adjust the seasoning to taste.
- Serve hot, with rye bread or bacon bread on the side.
If you try these recipes, whether ashore or aboard, share your photos with the hashtag #GalleyRecipes!
