Last updated on February 10th, 2025
Did you know that the Dutch consume an average of 14.3 kilograms of cheese per person annually? That’s enough to build a small cheese fortress! But cheese is just the tip of the culinary iceberg in the Netherlands. From savory snacks to sweet treats, Dutch cuisine offers quite a smorgasbord of flavors. It might not have the global fame of Italian pasta or French pastries, but that doesn’t mean you can’t enjoy Netherlands food and drink. Think a mix of hearty comfort dishes and international influences. Some may make you do a little Dutch jig, while others may be a one and done type of thing.
We tried tons of tasty treats during our trip to the Netherlands, but we couldn’t try everything on offer just because we didn’t have enough time or tummy space! If you’re planning your own trip to the land of windmills and tulips, you’re in for a gastronomic adventure. The Dutch also know how to do drinks, with unique beers and spirits to wash down all that good food.
I researched and came up with an exhaustive list, which I think covers almost everything. In this article, I’ll share 20 must-try Netherlands dishes and drinks that you should try not to miss when you’re there.
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1. Kaas (Dutch Cheese)
I can’t get enough of Dutch cheese! It’s a big deal in the Netherlands. You’ll find cheese shops everywhere, selling huge wheels of the stuff.
Gouda is probably the most famous Dutch cheese. It comes in different ages, from young and mild to old and sharp. I love the aged versions – they’re crumbly and have little crunchy bits.
Edam is another classic. It’s round and wrapped in red wax. It’s milder than Gouda and great for snacking.
For something different, try Leidse kaas. It’s flavored with cumin seeds, giving it a unique taste. Goat cheese and sheep cheese are worth a try too. They have a tangy flavor that’s really nice.
Visit a cheese market if you can. They’re fun to watch. Guys in traditional outfits carry huge cheese wheels on special stretchers. It’s quite a sight! We bought lots of different varieties of Dutch cheeses to take home from Zaanse Schans, an open air museum north of Amsterdam.
2. Haring (Dutch Herring)
Imagine biting into a piece of raw fish on the street. Sounds fishy? Well, in the Netherlands, it’s a beloved tradition! You can find haring at street stalls called “haringhandels” all over the Netherlands. The fish is cleaned, cured in brine, and served chilled with chopped onions and pickles as garnishing. It’s typically eaten whole or in bite-sized pieces.
For the authentic Dutch experience, try the “hollandse nieuwe” (new herring) available from mid-June to July. Hold the fish by its tail, tilt your head back, and let it slide into your mouth.
I’ll be honest – I wasn’t up for it, but I did observe the locals enjoying it. Let me know in the comments if you’ve tried it!
3. Kibbeling
If raw fish isn’t your thing, kibbeling might be more up your alley. It certainly was for me! These are bite-sized pieces of battered and fried fish, usually cod, pollock, or hake. This is the Dutch answer to fish and chips. The best part? The dipping sauce. Most places offer a tangy garlic sauce or remoulade that pairs perfectly with the fried fish. I couldn’t get enough of it.
Look for kibbeling at street markets or seafood stalls. The fresher, the better! One of my favorite experiences was digging into a paper cone of kibbeling in Volendam while watching the boats go out to sea. If you’re visiting on a Saturday, head to Amsterdam’s Albert Cuyp Market. There’s an amazing kibbeling stand there with super fresh fish and generous portions.
4. Bitterballen and Kroketten
These little golden orbs of goodness are the ultimate Dutch bar snack. Bitterballen are deep-fried balls filled with a thick, savory gravy made from beef, beef broth, flour, butter, and herbs and coated in breadcrumbs. They’re crispy on the outside, creamy on the inside, and absolutely irresistible. Dip them in mustard for the full Dutch experience, but be careful – the inside is piping hot!
You’ll often see bitterballen on bar menus as a “borrelhapje” – a snack to enjoy with drinks.
If you like bitterballen, give kroketten a try too. They’re basically the same thing, just in a different shape. They’re sometimes even served between two slices of bread (broodje kroket). Try different varieties like the kaaskroket (cheese kroket) or garnalenkroket (shrimp kroket) for a twist on the classic.
5. Stamppot
When the weather turns chilly (which happens quite often in the Netherlands), Dutch people turn to stamppot for comfort. This hearty dish is a mash-up (pun intended) of potatoes and vegetables, often served with a smoked pork sausage called rookworst.
Try different variations like boerenkool (kale) stamppot or hutspot (made with carrots and onions). For a tangy twist, try zuurkoolstamppot, made with sauerkraut.
Add a pat of butter on top and let it melt into the hot stamppot. It takes the creaminess to the next level. Some restaurants serve stamppot with little side dishes of gravy, pickles, or bacon bits.
Don’t be shy about trying stamppot in summer too. It’s possible to have delicious versions made with seasonal veggies like spinach or endive. It’s a great way to experience real Dutch home cooking any time of year.
6. Pannenkoeken
Forget everything you know about pancakes. Dutch pannenkoeken are dinner-plate sized and can be served sweet or savory. They’re thinner than American pancakes but thicker than French crêpes, striking a perfect balance.
Visit a pannenkoekenhuis (pancake house) for brunch and experiment with toppings. From bacon and cheese to apples and cinnamon, the possibilities are endless! We had ours at The Pancake Bakery, after our visit to the Anne Frank House.
7. Poffertjes
Then comes poffertjes. These fluffy mini-pancakes are a Dutch delicacy that’ll make you wonder why all pancakes aren’t bite-sized. Made with buckwheat flour and yeast, poffertjes are traditionally served as a snack with a generous dusting of powdered sugar and a pat of butter. Some places offer toppings like Nutella or fruit, which are great for dessert.
Look for poffertjes stands at markets or street stands. Watching them being made is half the fun! They use a special pan called a poffertjespan, a metal hotplate featuring shallow hollows for each individual pancake. Traditionally, these pans are crafted from cast iron or copper, though contemporary versions are often made from Teflon-coated aluminum.
8. Stroopwafel
If you only try one sweet treat in the Netherlands, make it a stroopwafel. These thin and crispy waffle cookies sandwiched with a layer of sweet, sticky syrup are a Dutch invention that’s taken the world by storm.
There are street vendors and bakeries that make them fresh and warm. The smell alone is worth the trip. I loved watching them being made. They press the dough in a special iron, then slice it in half and spread the syrup inside. You can also buy a pack at a supermarket to enjoy at home.
For the ultimate stroopwafel experience, place it on top of your hot coffee or tea. The steam will warm the syrup, making it gooey and even more delicious. Check out how I enjoyed an espresso with a tiny stroopwafel!
If you’re feeling adventurous, try a stroopwafel ice cream sandwich. It’s a popular twist on the classic treat. Some shops even dip them in chocolate for an extra indulgent snack.
9. Appeltaart (Dutch Apple Pie)
Move over, American apple pie! The Dutch version, appeltaart, is a force to be reckoned with. It’s less sweet than its American counterpart, with densely stacked apples, cinnamon, and raisins, all encased in a sweet, crumbly crust that is deeper and often baked in a springform pan.
Look for cafés that serve homemade appeltaart. Maybe ask for your appeltaart “met slagroom” – that’s with whipped cream on top. It’s a nice treat with your afternoon coffee.
10. Erwtensoep (Snert)
Don’t let the nickname “snert” fool you – this thick pea soup is serious business in Dutch cuisine. Packed with split peas, root vegetables, and smoked pork, erwtensoep is so thick that it’s said a spoon should stand upright in it. The soup simmers for hours, letting all the flavors meld together.
Erwtensoep is best enjoyed on a cold day. Many Dutch people believe it tastes even better the next day, so don’t hesitate to order extra for leftovers.
11. Hagelslag
Ever dreamed of having sprinkles for breakfast? In the Netherlands, that dream is a reality. Hagelslag chocolate sprinkles that Dutch people of all ages happily spread on buttered bread for breakfast or as a snack. Hagelslag means “hailstorm” in Dutch, which makes sense when you see the sprinkles raining down on your toast. It comes in different flavors, but chocolate is the most popular.
Don’t knock it till you’ve tried it! The combination of crunchy chocolate and soft bread is surprisingly satisfying.
12. Hachée
For a taste of traditional Dutch comfort food, look no further than hachée, a hearty beef stew. The meat is slow-cooked with onions, herbs, and a splash of vinegar until it’s melt-in-your-mouth tender. The rich, savory sauce is what makes hachée special. It’s thickened with flour and flavored with bay leaves and cloves. Some cooks add a bit of apple butter or ontbijtkoek (spiced cake) for extra depth.
Hachée is usually served over mashed potatoes or stamppot and maybe red cabbage on the side. Hachée is a great dish to try in the colder months. Its rich flavors and hearty ingredients will warm you from the inside out.
13. Oliebollen
If you’re lucky enough to visit the Netherlands during the winter holidays, don’t miss out on oliebollen. These deep-fried dough balls made from flour, yeast, milk, and eggs, often studded with raisins or apple pieces, are a New Year’s Eve tradition. The name literally means “oil balls” in Dutch. They have a crispy exterior and soft, fluffy inside.
Look for oliebollen stands popping up in city centers and markets from November onwards. They’re best enjoyed fresh and hot, dusted with a generous amount of powdered sugar. Try different varieties like apple oliebollen or ones filled with custard.
14. Patatje Oorlog (War Fries)
You might think you know french fries, but Dutch frites are in a league of their own. Patatje oorlog is a beloved Dutch street food. It’s a messy but delicious treat that’s perfect after a night out.
The base is a cone of crispy fries, but the toppings are what make it special. They pile on mayo, chopped raw onions, and a spicy peanut sauce. The combination might sound weird, but it works. Be adventurous with your sauce choices! Try peanut sauce (satésaus) or curry ketchup too.
The name “patatje oorlog” means “war fries” in Dutch. I’m not sure why, but maybe it’s because of the chaotic mix of toppings. Whatever the reason, it’s a tasty battle I’m happy to fight any day.
15. Rijsttafel
While not traditionally Dutch, rijsttafel has become an integral part of Dutch cuisine due to the country’s colonial history with Indonesia. This “rice table” is a feast of small, flavorful dishes served alongside plain white rice.
I’ve seen rijsttafel meals with over 20 different items! You’ll find meat curries, fish dishes, veggies, pickles, and all sorts of tasty sauces and condiments. It’s a great way to sample lots of Indonesian flavors in one sitting. Pace yourself! With so many tempting options, it’s easy to fill up quickly.
Many restaurants in Amsterdam serve it, but book ahead as it’s popular with tourists and locals alike.
16. Bamischijf
For another taste of Dutch-Indonesian fusion, try a bamischijf. This deep-fried slice of bami goreng (stir-fried noodles mixed with veggies and sometimes ground meat) is a popular snack that showcases the influence of Indonesian cuisine on Dutch food culture. The mixture is shaped into a patty, coated in breadcrumbs, and fried until golden brown. The result? A crunchy exterior with a flavorful, noodle-filled center.
Try dipping your bamischijf in some spicy sambal sauce for an extra kick. It’s a popular combo that really enhances the flavors.
Look for bamischijf at snack bars or food trucks. It’s a great on-the-go option when you’re exploring Dutch cities.
17. Drop (Dutch Licorice)
Brace yourself for a flavor adventure with Dutch drop. These licorice candies come in a variety of flavors, from sweet to extremely salty. Be warned: Dutch licorice is an acquired taste for many foreigners.
The Dutch eat around 2 kg of drop per person each year! You’ll find drop everywhere in the Netherlands. Corner stores, supermarkets, and specialty candy shops all stock a dizzying array.
Start with a milder variety before diving into the intense salty or salmiak (ammonium chloride) flavors. I tried schoolkrijt, a soft licorice covered in a crispy mint shell.
18. Genever
No trip to the Netherlands would be complete without trying genever, the juniper-flavored traditional Dutch spirit. Often considered the predecessor to gin, genever has a maltier flavor and is typically served. It has been made here since the 16th century.
On our trip, we visited a traditional brown café in Amsterdam to sample some genever. We were taught the proper way to drink it – in a tulip-shaped glass filled to the brim. You’re supposed to lean over and take your first sip without lifting the glass! This is called the “kopstoot” (headbutt). Then follow it with a beer chaser.
There are two main types of genever: oude (old) and jonge (young). Oude has a stronger malt flavor, while jonge is lighter and more neutral. I preferred the oude style, which reminded me of whiskey.
19. Pale Lagers
Pale Lagers, or pils, are quintessential Dutch beers that you simply must try during your visit to the Netherlands. Known for its light, crisp, and refreshing taste, this beer style is a staple in Dutch pubs and breweries.
Brands like Heineken, Amstel, and Grolsch have brought Dutch Pale Lager to international fame, but sampling it locally offers an authentic experience. Enjoy it chilled, often paired with traditional Dutch snacks like bitterballen or cheese, for a true taste of Dutch culture.
20. Advocaat
Advocaat is a thick, creamy liqueur like boozy custard in a glass. It’s made from eggs, sugar, and brandy, giving it a rich yellow color and velvety texture.
Advocaat is often enjoyed straight up in a small glass. It’s a perfect after-dinner treat and should be sipped slowly, savoring each spoonful.
For a fun twist, try the “Snowball” cocktail. It mixes advocaat with lemonade and lime juice and is delightfully fizzy and refreshing.
Look for advocaat in Dutch supermarkets or liquor stores. It makes a great souvenir to bring home.
Where to Find These Dutch Delights
Now that your mouth is watering, you might be wondering where to find all these tasty treats. Here are some tips:
- Street Markets: Many Dutch cities have weekly markets where you can find fresh herring, stroopwafels, and other local specialties.
- Brown Cafés: These traditional Dutch pubs are great places to try bitterballen, krokets, and other Dutch bar snacks along with your beer and genever or gin.
- Pancake Houses: For the best pannenkoeken experience, seek out a dedicated pancake restaurant.
- Snack Bars: Look for “FEBO” or other snack bars for quick bites like frites and krokets.
- Indonesian Restaurants: For rijsttafel and other Indonesian-inspired dishes, seek out specialized Indonesian restaurants.
- Local Bakeries: For the freshest stroopwafels, apple pie, and other Dutch pastries, nothing beats a local bakery.
Remember, part of the joy of traveling is discovering new flavors and culinary traditions. Don’t be afraid to try something unfamiliar – you might just discover your new favorite food!
Culinary Traditions and Influences
Dutch cuisine blends historical and cultural influences with regional specialties. It reflects the country’s maritime heritage and agricultural roots, creating a unique food culture.
Historical Influences on Dutch Cuisine
The Dutch love for dairy and cheese dates back centuries. I’ve noticed how deeply ingrained it is in their culture. Cheese-making started here around 800 B.C., and now the Netherlands is the world’s biggest cheese exporter.
Seafood plays a huge role too. With the country’s long coastline, fish dishes are super common. Try different fried fish snacks like kibbeling when you visit. Scheveningen, The Hague’s seaside area, is dotted with beach bars and restaurants.
The rich tapestry of Dutch cuisine is profoundly shaped by its colonial history, with Surinamese and Indonesian influences playing pivotal roles. When Suriname and Indonesia were Dutch colonies, many people from these regions migrated to the Netherlands, bringing their culinary traditions with them.
Surinamese cuisine, with its blend of African, Indian, Indonesian, and Chinese flavors, has introduced the Dutch palate to dishes like roti, pom, and bami.
Similarly, Indonesian cuisine has left an indelible mark on Dutch gastronomy. The rijsttafel (rice table), a feast of small, flavorful dishes served with rice, is a prime example of this influence. Satay, nasi goreng, and gado-gado are other popular Indonesian dishes that have seamlessly integrated into Dutch culinary culture. These influences have not only diversified Dutch cuisine but have also created a unique fusion that reflects the Netherlands’ multicultural heritage.
Traditional Dining Etiquette
Dutch meal times are pretty structured. Breakfast is usually simple – bread with cheese or hagelslag (chocolate sprinkles). Lunch is often a quick sandwich eaten at work or school.
Dinner is the main event, typically served between 5 and 7 PM. Most Dutch families eat together at the table, not in front of the TV. It’s a time to catch up on the day’s events.
Table manners are important but not overly formal. Keep your hands visible on the table, not in your lap. Wait for everyone to be served before eating. And don’t forget to say “eet smakelijk” (enjoy your meal) before digging in!
