08/10/2026
The Legend of the Frikandel: Reimagined! 🇳🇱✨👇
Forget everything you think you know about late-night snack bar food. Our frikandellen are a bit different - and much more refined.
While the historical ones come with a lot of mystery, ours are crafted with prime quality pork and beef, blended with a precise mix of premium spices. You won’t find any fillers, binders, breadcrumbs, and certainly no horsemeat or mystery floor meat here. Just pure, elevated flavour. 💯
But how did this Dutch icon start out? It all began with a clever loophole...
1954: The Meatball Loophole 🧆➡️🌭
The story begins in Dordrecht with a butcher named Gerrit de Vries. He was successfully selling delicious meatballs, but a sudden change in Dutch laws meant his recipe legally contained too much flour to be called a "meatball." Instead of changing his recipe, Gerrit simply rolled the meat into a long sausage shape. A German customer suggested the name fricadelle, and a legend was born.
1958: The Industrial Shift 🚀🧪
A few years later, mass manufacturers took the creation and turned it into a skinless, factory-made snack. For decades, urban legends loved to whisper about "mysterious sweepings from the butcher's floor." While the industrial truth is a heavily regulated mix of mechanically separated meat and fillers.
The Birth of the "Speciaal" 🧅✨
Whether you like it old-school or premium, the ultimate way to eat it remains the same: sliced wide open and stuffed with mayonnaise, curry ketchup, and finely chopped raw onions.
The legendary Frikandel Speciaal!
We’ve taken a national treasure and given it the high-quality upgrade it deserves. We also pop a little bit of green on top too (controversial we know).
How do you have yours?
