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Due to work on the high-speed line in The Netherlands, trains will not stop at the Schiphol station.

The Schiphol station can only be reached by local trains departing from Rotterdam. To reach Paris, Brussels or Antwerp, you must purchase a ticket from Rotterdam. Print then your travel confirmation to travel free between Rotterdam and Schiphol. This will be your ticket.

We apologise for any inconvenience this may cause.

The Thalys International Team

Select Rotterdam station

Due to work on the high-speed line in The Netherlands, trains will not stop at the Schiphol station.

The Schiphol station can only be reached by local trains departing from Rotterdam. To reach Schiphol, you must then purchase a ticket to Rotterdam. Print then your travel confirmation to travel free between Rotterdam and Schiphol. This will be your ticket.

We apologise for any inconvenience this may cause.

The Thalys International Team

Select Rotterdam station

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This article is part of the tour En route for gourmet food to Brussels. Don't miss the rest!
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Dandoy
Rue au Beurre 31
Brussels
+ 32 (0) 25110326
www.maisondandoy.com


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This is a must for foodies and gourmets. The Dandoy biscuit shop sells plain and vanilla flavoured speculoos, Greek bread (which, as its name doesn't make clear, is a low country speciality), Bernardin biscuits, dentelles de Bruges, cat's tongues biscuits, etc. Since 1829! I can't resist at tea time.

The same recipe since 1829


Dandoy has been located in the same shop in the Sablon district, known for its antique shops and famous chocolate-makers, for over 150 years. It's an unobtrusive house in a pedestrian street. Once inside, I just can't resist the golden biscuits. Dandoy is truly the specialist of non-industrial biscuits made from all-natural ingredients. It simple really: the recipe has never changed.

It's Greek bread but it's Belgian


Dandoy makes more than just speculoos with its artisanal know-how. There are many traditional specialities from Belgium and Brussels. The best known ones are Greek bread, speculoos and almond breads. The biscuit lines change over time according to customer tastes. Dressed up in their new packaging, they're the best!
Vanessa, 27 GOURMET

I'm mad about food. I'm a Brussels native by adoption and I started a fun and girly cooking blog. I decrypt all of the new trends that will eventually show up in your plate! My little extra: surprising culinary discoveries I share with you with great zest and appetite.

I'm continuing my tour «En route for gourmet food to Brussels»

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