What to Eat in the Netherlands

The Netherlands sits on a low-lying delta facing the North Sea, and its cuisine reflects water, wind, and rich dairy lands. A cool maritime climate favors potatoes, kale, brassicas, and hardy roots, while fishing fleets supply herring and flatfish. Preservation—salting, pickling, and smoking—remains a practical tradition.

Daily eating is structured and straightforward: bread with cheese or cold cuts at breakfast and lunch, then a warm evening meal. Coffee breaks punctuate the day, and the borrel—an after-work drink with savory snacks—anchors social time. Markets set the rhythm of seasonal produce and street foods.

Hollandse Nieuwe is young North Sea herring lightly brined and ripened, historically gutted in a way (kaken) that leaves the pancreas to tenderize the flesh. Modern production still salts and matures the fillets to achieve a supple texture, and the fish is deep-frozen for safety before sale, as required within the EU. The flavor is clean and mildly salty, with a buttery richness from high fat content and a delicate, almost creamy bite that pairs well with chopped raw onion and pickles. The season starts in late spring when fat standards are met, celebrated at Vlaggetjesdag in Scheveningen; locals eat it standing by the tail or sliced in a broodje haring from haringkramen in coastal towns and city markets such as Amsterdam.

Erwtensoep, often called snert, is a dense split pea soup simmered with pork and winter vegetables until it thickens to a hearty stew. Dried split peas, pork hock or knuckle, spek, and a smoked rookworst form the base, alongside celeriac, carrot, leek, and onion, with bay leaf and pepper for depth; many cooks let it cool and reheat the next day to develop flavor. The texture is famously thick—some say a spoon stands upright—and the taste is savory, smoky, and gently sweet from long-cooked vegetables. It is a cold-weather staple served at home, canteens, and stalls near skating venues, typically with slices of dark roggebrood and sometimes katenspek, making it a sustaining meal after outdoor winter activities.

Stamppot is a family of mashed dishes that combine potatoes with vegetables like boerenkool (curly kale), zuurkool (sauerkraut), or andijvie (endive). Potatoes and greens are boiled together and mashed with butter and a splash of milk; for andijviestamppot, raw chopped endive is folded in off the heat to keep a fresh crunch. The mash is typically served with a ring of smoked rookworst, pan-fried spekjes, and a ladle of savory jus, with mustard or pickles on the side for brightness. Rooted in domestic cooking and the potato’s rise in the 18th–19th centuries—while the related hutspot links to Leiden’s 1574 relief—stamppot remains a weeknight winter staple across households, appreciated for warmth, thrift, and reliable comfort.

Bitterballen are deep-fried croquettes made from a thick beef ragout that is cut into bite-sized spheres, crumbed, and fried until golden. The filling starts with a butter-flour roux whisked with rich beef stock, shredded stewed beef, onion, and seasonings like nutmeg and parsley; it is chilled to set, then shaped, breaded—often twice—and cooked in hot oil for a crisp shell. Inside, the texture turns molten and velvety, contrasting with the crunch, and the classic accompaniment is a sharp mustard that cuts through the richness. They are the quintessential borrelhapje, appearing in cafés, social clubs, and receptions in the late afternoon and early evening, shared alongside beer or jenever with the customary warning that the center is very hot.

Stroopwafels originated in Gouda in the late 18th or early 19th century, reportedly made by bakers using leftover crumbs bound with syrup into a market treat. Today they are made from a spiced dough of flour, butter, sugar, eggs, yeast, and cinnamon pressed in a waffle iron into thin rounds, then split while hot. A caramel-like stroop—cooked from syrup, sugar, butter, and cinnamon—is spread between the layers to form a chewy core with a lightly crisp exterior. Fresh stroopwafels are sold warm at markets and bakeries, often softened over a hot cup of coffee or tea, and are eaten as a mid-morning or afternoon snack; packaged versions travel well, but the texture is best when freshly pressed.

Dutch cuisine balances maritime traditions, dairy-rich agriculture, and cool-climate vegetables with practical techniques like curing, smoking, and mashing. Meals remain structured and seasonal, with snacks anchoring social life and markets shaping what’s fresh. Explore more food-focused destination guides and plan weather-smart trips with Sunheron’s tools.