Rijsttafela

Rijsttafela, sometimes spelled rijsttafel, is a dining concept that originated in the Dutch East Indies (present-day Indonesia) during the late 19th century. The term translates from Dutch as "rice table," and it refers to a meal built around a large assortment of small Indonesian dishes served with rice.

The rijsttafel emerged among Dutch colonial households as a display of hospitality and culinary diversity. A typical rijsttafel features many small dishes—often 12 to over 20—ranging from curried meats and fish to vegetable dishes, spicy sambals, pickles, and fried snacks. The dishes are designed to be shared, with each guest combining small portions with rice to create individual tastings. Common components include rendang, opor ayam, sate, sayur lodeh, and various sambals, though regional Indonesian specialties can vary.

In the present day, rijsttafel remains notable as a historical concept and is offered by many Indonesian and Dutch restaurants as a tasting menu or multi-dish banquet. Some modern interpretations emphasize balance among sweet, sour, salty, spicy, and umami flavors; others frame it as a fusion of Indonesian flavors with European dining formats. The term can be spelled rijsttafel or rijsttafela; the latter is less common and may reflect orthography in certain contexts.