Scheveningen eats fish. The traditional dish is Hollandse Nieuwe — the first salt-cured young herring of the season, eaten raw, held by the tail, dipped in onion. Several stalls along the boulevard and around the harbour serve it from June through autumn. The fish-frying stalls (visstandjes) do good fried plaice and kibbeling year-round.
For a sit-down meal, the harbour area at the north end of the resort has a cluster of better seafood restaurants — Catch by Simonis is the obvious one for unpretentious fish at fair prices. Along the boulevard the strandtenten serve casual mussels-and-fries lunches in summer. Many close from October to April.