20 Dutch Tasty Foods and Treats to try in The Netherlands
Updated: 1 day ago
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I'm tired of all the whining about the Dutch weather, Dutch simplicity, and Dutch food. After living in the Netherlands for four years, I can honestly say I'm so happy with the Dutch way of life. I actually enjoy the sight of the sun peeking through the rain clouds and the down-to-earth lifestyle of the Dutchies. And don't even get me started on their delicious food! Once, a fellow Indian challenged me to name my favorite Dutch dishes, but she ended up feeling embarrassed when I listed off a variety of tasty treats and explained why I loved them. So, I've decided to share my top 21 must-try Dutch foods with you. Sure, it may not compare to the richness of Indian cuisine or the culinary prowess of Italy, but it has its own unique flavors and quirks. I could happily indulge in a stampot any day for comfort or enjoy a Lekkerbek as my Sunday midday meal. And let's not forget about bitterballen, the ultimate go-to party snack. Give them a chance, you might just be pleasantly surprised!
Ready to eat like a local? Grab a fork (or a paper cone). Here’s the list of the Dutch foods to try:
#1 Bitterballen
One of the highlights of a Dutch borrel (drinks with snacks) is bitterballen - small, deep-fried balls with a crisp golden crust and a soft, savory beef ragout inside. They come with a pot of mustard for dipping, and they’re served piping hot, so bite carefully. Despite the name, bitterballen aren’t bitter. They were named after the herbal liquor, or “bitter,” they were traditionally served with in Dutch bars. Today they’re more often paired with a cold beer.
#2 Stroopwafel
Stroopwafels are Gouda’s most famous export after its cheese: two thin, crisp waffles sandwiched with a sticky caramel syrup spiced with cinnamon. They’re said to date back to late 18th-century Gouda, where bakers made them from leftover crumbs and syrup. Locals rest one on top of a hot cup of coffee or tea for a minute so the syrup softens.
Stroopwafels make for the perfect souvenir from the Netherlands, capturing the essence of the land of windmills.
#3 Pepernoten and Kruidnoten
No Sinterklaas season is complete without kruidnoten: small, crunchy cookies the size of a nut, spiced with cinnamon, nutmeg and cloves. Kruidnoten get their flavor from speculaaskruiden, the same spice mix used in speculaas: thin, crunchy biscuits pressed into carved wooden molds shaped like windmills and Sinterklaas figures. You’ll often see them sold as pepernoten, but true pepernoten are an older, chewier treat made with rye flour, honey and anise. Today the names are used almost interchangeably. Both are traditionally scattered by the handful for children during Sinterklaas celebrations on 5 December, and modern versions come coated in chocolate or flavored with everything from caramel to coconut.
#4 Friet or Patat
The Netherlands is one of the world’s biggest potato producers, so it’s no surprise fries are a national obsession. Just don’t call them frites: here they’re patat or friet, depending on which part of the country you’re in. Dutch fries are thick-cut and served in a paper cone, usually topped with fritessaus, a lighter, slightly sweet mayo. For the full experience, order a patatje oorlog, or “war fries,” piled with mayo, peanut satay sauce and raw onions. In Rotterdam, follow the locals to Bram Ladage, a family business serving hand-cut patat in a paper cone since long before fries went gourmet (there’s a branch in central Den Haag too). In Amsterdam, try Fabel Friet on the Runstraat, which grew from a festival fry cart into one of the city’s favorite shops. Chains like Manneken Pis serve Belgian-style fries with a long list of sauces, and my go-to there is a medium portion with kaassaus (cheese sauce).
#5 Stamppot
Get ready to unleash your inner Dutchness with the ultimate mash-up of veggies! Mash those potatoes, carrots, cauliflower, onions, cabbage, lettuce, turnip greens, and kale, and top it off with sauerkraut. It's stamppot time! Complete the transformation by adding a smoked sausage called rookworst, drizzling it with white sauce, and seasoning with a sprinkle of pepper and salt. Voila! You'll be feeling more Dutch than ever before. This seasonal dish is perfect for winter, bringing warmth to your soul and making it a kid-friendly favorite with its easy-to-digest mashed goodness.
#6 Kaastengels
Kaastengels are crisp, buttery cheese sticks with a Dutch name, kaas (cheese) and stengel (stick), but an Indonesian home. Born in colonial-era kitchens and made with Edam or Gouda, they’re a festive must in Indonesia at Eid and Christmas, and in the Netherlands you’ll find them at Indonesian toko’s. Made with a mixture of flour, butter, and grated cheese, these finger-shaped treats are baked to golden perfection. They are a popular choice for drinks, especially when paired with a tangy honey mustard sauce or a flavorful coriander chutney. As cheese is one of the Netherlands' most important agricultural products, it's no surprise that they have found creative ways to incorporate it into their cuisine. Kaastengels are a delicious example of this, offering a tasty twist on traditional cheese consumption.
#7 Poffertjes
Poffertjes are fluffy mini pancakes, traditionally made with yeast and buckwheat flour and cooked in a special cast-iron pan with shallow dimples. The classic way to eat them is with a knob of butter and a generous dusting of powdered sugar, though syrup, chocolate and strawberries are popular too. You’ll find them at markets, fairs and tourist spots, and because they’re bite-sized, a plate disappears fast. So I’ve taken matters into my own hands and become the poffertjes master of my kitchen. No more paying market prices for a plate that’s gone in a minute.
#8 Pannenkoeken
In the Netherlands, pancakes are a delightful departure from the thick and fluffy American style. Instead, they are thin, crisp, and flat, reminiscent of French crepes or Indian dosas. These versatile treats can be enjoyed in both sweet and savory variations. For a sweet treat, indulge in poffertjes, small fluffy pancakes topped with butter and powdered sugar. They can be eaten sweet like the poffertjes or regular with stuffings such as ham, mushrooms, pineapple, chicken or veggies only. To truly experience the best of Dutch pancakes, visit one of the many specialty pannenkoekhuizen (pancake houses) scattered throughout the country, where pancakes are the star of the show.
#9 Lekkerbek and Kibbeling
In the Netherlands, the local version of the beloved fish and chips is known as Lekkerbek and frites or Kibbeling and frites. Made with cod sourced from the seas surrounding the country, this dish is a favorite among locals. Whether served as a whole fillet (Lekkerbek) or as bite-sized pieces (Kibbeling), you can find it at fish stalls and restaurants near the beaches. It's a delicious and popular food that captures the essence of Dutch coastal cuisine.
#10 Haring (Hollandse Nieuwe)
Few things are more Dutch than eating a raw herring by the tail: tilt your head back, lower the fish in, and bite. The herring is lightly salted, giving it a soft, buttery texture, and it’s served with chopped raw onions and pickles. In Amsterdam you’ll often get it cut into bite-sized pieces with a toothpick and a little Dutch flag. You’ll find it at haringkarren, street fish stalls, all over the country. The best time to try it is June, when the first catch of the season, Hollandse Nieuwe, arrives. Scheveningen in Den Haag even celebrates it with Vlaggetjesdag, a festival dedicated to the new herring.
#11 Kip saté or Chicken Satay
Centuries of ties with Indonesia left a lasting mark on Dutch food, and saté is the clearest example. Kipsaté, chicken satay, is marinated in sweet soy sauce, grilled on skewers and smothered in a rich peanut sauce. You’ll find it at Indonesian restaurants, as part of a rijsttafel, and on nearly every snack bar menu, often with fries, prawn crackers or rice. The Dutch love the peanut sauce so much they’ve made it a fry topping too: it’s the key ingredient in patatje oorlog.
#12 Oliebollen and Krentebollen
As December approaches and Christmas draws near, you'll find stalls popping up all over the Netherlands selling olliebollen and krentbollen. These delightful treats are golden-fried balls of dough, either plain or filled with raisins, apples, or chocolate. They are dusted with powdered sugar and pair perfectly with a hot cup of coffee. If the filling is currants then that’s the krentenbollen.
#13 Frikandel
A hit with the kids and adults alike, frikandel is a beloved Dutch snack that can be enjoyed in various ways. These fried sausages, filled with either meat or cheese, are eaten with a bun (broodje) and are a popular choice for a quick and tasty meal. For the little ones, pairing frikandel with a refreshing glass of applesap (apple juice) is a winning combination. On the other hand, adults can savor the flavors of frikandel with a cold, frosty beer, creating a perfect harmony of flavors.
#14 Hagelslag
Hagelslag is one of many sweet breakfast options lining Dutch supermarket shelves: chocolate sprinkles scattered over a slice of buttered bread, with the butter keeping them in place. Dark, milk and white chocolate versions are all common, and for many Dutch kids it’s an everyday breakfast. Personally, I’d save it for a treat rather than a daily start to the morning.
A close cousin with a special role is muisjes, sugar-coated aniseed seeds. When a baby is born, visitors are served beschuit met muisjes, a crisp Dutch rusk topped with blue sprinkles for a boy or pink for a girl.
#15 Kroket
Kroket, the Dutch take on croquettes, are a delightful snack that combines a crispy, golden coating with a mouthwatering filling of meat, seafood, or cheese. Basically, these are the bigger, log-shaped cousin of bitterballen, famously from FEBO wall vending machines. These delectable treats are deep-fried to perfection, resulting in a satisfying crunch that gives way to a burst of flavor. Whether enjoyed as a quick bite or as part of a larger meal, kroketten are a must-try for those seeking a taste of Dutch culinary creativity.
#16 Erwtensoep
If you've ever experienced winter in a cold country, chances are you've indulged in the comforting goodness of split pea soup. This hearty winter dish is made with a base of peas, root vegetables, and flavorful smoked pork. It's the perfect remedy for chilly days, warming both the body and the soul with its rich and satisfying flavors.
#17 Appeltaart
Did you know that one of the oldest known Dutch cookbooks, Een notabel boecxken van cokeryen, printed in Antwerp around 1514, already includes a recipe for apple pie, making appeltaart over 500 years old in Dutch-speaking kitchens. Dutch appeltaart is a deep-dish apple pie with a crumbly, buttery crust and a lattice top, filled with chunks of cinnamon-spiced apple and often raisins. Order it the local way, met slagroom, and it arrives with a generous scoop of whipped cream on the side.
#18 Rijsttafel
Rijsttafel means “rice table.” It’s a big feast built around a bowl of white rice, with lots of small dishes served around it. A typical rijsttafel has anywhere from 10 to 30 dishes, so it’s best shared with a group.
The dishes range from mild to very spicy. You’ll usually find saté with peanut sauce, slow-cooked beef rendang, vegetables in coconut sauce, boiled eggs in chili sauce, pickled vegetables, and crunchy prawn crackers. You take a little of each and eat it with rice.
Rijsttafel has its roots in the Dutch colonial period in Indonesia. Dutch colonists brought together dishes from different islands into one large meal to impress guests. Today it’s much more common in the Netherlands than in Indonesia itself. Go hungry and bring friends. Den Haag, home to a large Dutch-Indonesian community, is one of the best cities to try it.
#19 Gouda Kaassoep
If you’re a cheese lover, make the trip to Gouda itself. On Thursday mornings in spring and summer, the square in front of the old town hall hosts a traditional cheese market, where wheels are traded the old-fashioned way. Stay for lunch and look for kaassoep, a creamy soup of potatoes, carrots, onion and garlic, finished with melted aged Gouda for a sharp, nutty depth.
#20 Kapsalon
Kapsalon, Dutch for “hair salon,” got its name from a Rotterdam hairdresser. Certain sources state that the kapsalon was created in 2003 in Rotterdam by Nathaniel Gomes, a hairdresser of Cape Verdean descent who ran a salon in the Delfshaven area. He regularly asked the nearby snack bar El Aviva to combine his favorite items in one tray, and the staff named the dish after his job: kapsalon means hair salon. It’s fries topped with shawarma or döner meat, melted Gouda, then shredded lettuce, garlic sauce and sambal, served in an aluminium tray. It’s heavy, messy and best eaten late at night.
Closing Thoughts
And if there’s one taste that sums up Dutch food, it’s drop, the black licorice the Dutch can’t get enough of. It comes sweet or salty, soft or hard, and most visitors either fall in love with it or spit it out on the first try. Dutch food is a lot like that: honest, a little surprising, and not always what you expected. Some dishes will win you over instantly, others will take a second bite. Try them all anyway. That’s the only way to find your favorite.
If you need a nudge, get hold of me in Holland and you surely would need no more motivation to get your hands on these fine Dutch treats. Would you let me know when you’ve tried these Dutch delicacies?
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