Dutch

A full-bodied red wine like a Cabernet Sauvignon or Syrah would pair well with the rich and meaty flavors of Snert. A Belgian-style ale or German lager would also complement the hearty soup, while a smoky whiskey or bourbon could provide a nice contrast to the earthy vegetables and peas.

For stamppot, a full-bodied red wine like a Cabernet Sauvignon or a Belgian-style beer like a Dubbel would pair well with the savory sausage and hearty potatoes. Alternatively, a crisp white wine like a Sauvignon Blanc or a light beer like a Pilsner would complement the kale and nutmeg flavors. For a spirit pairing, a smooth whiskey or bourbon would be a good choice to balance the richness of the dish.

A crisp, refreshing pilsner or lager would pair well with the salty fries and spicy doner meat, while a dry red wine like Pinot Noir or Syrah would complement the rich garlic sauce and Gouda cheese. For a spirit pairing, a light and citrusy gin and tonic would cut through the heaviness of the dish and enhance the fresh flavors of the lettuce, tomato, and cucumber.

A Belgian Dubbel or a German Dunkel would complement the rich beef and nutmeg flavors of Bitterballen. A dry white wine such as Sauvignon Blanc or a light-bodied red like Pinot Noir would also pair well. For spirits, a classic gin and tonic or a Dutch genever would be great options.