Culinary Highlights in the Netherlands

Hearty meats, creamy mashed veggies, and large wheels of cheese are just the beginning of the Dutch culinary journey. The nation boasts a rich pantry filled with lush fields, pastures, coastlines, and extensive waterways, along with thousands of acres of advanced greenhouses.

With influences from neighboring European countries and a tapestry of cultures—including its intricate history of trade, imperialism, and immigration—alongside a commitment to sustainability, the Netherlands’ food scene is wonderfully diverse.

From herring and fries slathered in mayo to vibrant rijsttafels (Indonesian-inspired small dishes) and elegant, increasingly plant-based modern Dutch cuisine, these are the top culinary experiences in the Netherlands.

Explore the flavors of the Netherlands’ vibrant markets

A fantastic way to discover Dutch flavors is by exploring a markt (market). In addition to fresh fruits and vibrant flowers, you'll find enticing sweet treats such as warm, gooey stroopwafels (wafers filled with sticky caramel syrup) and poffertjes (fluffy mini-pancakes dusted with powdered sugar). Market stalls are also perfect for hunting seasonal bakery delights like speculaas (spiced cookies) and oliebollen (deep-fried dough balls), especially popular during Christmas, as well as local specialties and the beloved salty licorice, drop. Savory Dutch snacks like herring, cheese, and fries are plentiful too.

Where to savor these treats: Open-air markets pop up in cities and towns at least weekly. In Rotterdam, the iconic covered Markthal offers an impressive variety of food and drink stalls within its stunning horseshoe-shaped structure.

Hold the herring by the tail

Being a nation with a strong maritime heritage, fish holds a significant place in Dutch cuisine, especially haring (herring). The esteemed Hollandse Nieuwe, a traditional specialty protected by national and EU laws, is only harvested from May to September. The classic method to enjoy this raw, brine-cured delicacy involves pinching the tail with your fingers, tilting your head back, and letting it dangle. Alternatively, you can enjoy it chopped into bite-sized pieces with uitjes (diced onions) and zuur (sweet pickles) using a toothpick, or served in a fluffy white roll known as a broodje haring (herring sandwich).

Common fried fish dishes include kibbeling (battered pieces of white fish like cod or hake, served with garlic or tartar sauce) and lekkerbek (larger fillets, akin to Dutch fish and chips).

Where to enjoy it: The freshest herring is served at haringhuizen (herring stands), haringhandels (herring carts), and vishandels (fishmongers), often adorned with the red, white, and blue Dutch flags, which can be found throughout the Netherlands (Stubbe's Haring, located on Amsterdam’s Singel canal, is a well-known establishment). In Scheveningen near Den Haag, the Vlaggetjesdag (Flag Day) festivities celebrate the decoration of fishing boats in the harbor.

Dive into a cone of Vlaamse frites

Crispy and fluffy Vlaamse frites (known as friet, frieten, or patat – a topic of lively debate among locals) are thickly cut from whole potatoes, double-fried, and generously topped with a variety of sauces, from classic mayonnaise to green pepper, tangy piccalilli, curry, or spicy sambal. The popular oorlog combination includes mayo, peanut satay, and onions, and these fries are typically served in paper cones with a small fork. Everyone in the Netherlands has strong opinions about where to find the best frites.

Where to find it: Fries are ubiquitous, available at street markets, standalone kiosks, cozy takeaways, sleek boutiques, and specialized sit-down eateries. For a quick fix, check out Haarlem’s modern Friethoes or Amsterdam’s classic Vleminckx, frying up deliciousness since 1957.

Indulge in Dutch kaas (cheese)

With its lush pastures and historic trading cities, the Netherlands is well-known for its kaas (cheese). The most famous variety is the rich, creamy Gouda, usually wrapped in yellow paraffin wax, ranging from jong (young) to belegen (mature) and oud (aged), such as the crumbly, crystallized Oud Amsterdammer. Milder in flavor, semi-hard Edam is typically coated in red wax. Other notable cheeses include Leidse (Leyden), which is speckled with cumin seeds, and Maasdammer, featuring Emmental-style holes.

In addition to cow’s milk kaas, seek out geitenkaas (goat cheese) and schapenkaas (sheep cheese). Boerenkaas (farmhouse cheese) is crafted from raw, unpasteurized milk.

Where to sample it: The picturesque towns of Gouda, Edam, and Alkmaar host museums and vibrant historic cheese markets that draw crowds during the warmer seasons. Numerous cheese-producing farms, such as Kaasboerderij Wezenspyk on Texel Island and Booij Kaasmakers in Streefkerk, near Rotterdam, welcome visitors. Many market stalls and well-stocked shops throughout the Netherlands often offer samples before you buy.

Savor Dutch pannenkoeken (pancakes)

In the Netherlands, pannenkoeken (pancakes) can be a complete meal, with many establishments focusing on enormous, cartwheel-sized, crepe-like pancakes topped with both savory ingredients (like cheese and mushrooms) and sweet options (such as spiced pears).

Where to enjoy it: Pancakes abound at Leiden’s ‘t Pannenkoekenhuysje Oudt Leyden. On the outskirts of Nijmegen, De Duivelsberg offers a magical atmosphere right at the forest's edge.

Delight in modern Dutch culinary creations

Forward-thinking Dutch chefs are transforming traditional, often heavy recipes into lighter, contemporary dishes, while blending global influences with locally sourced ingredients. Aligned with the Netherlands’ goal of achieving a fully circular economy by 2050, sustainability plays a crucial role in modern Dutch cuisine, emphasizing organic, farm-to-table dining, and a rising number of avant-garde restaurants dedicated to plant-based fare.

Where to experience it: Noteworthy venues include Het Arsenaal in a historic monastery in Hanseatic Doesburg (which features its own brewery), the cozy Tres in Rotterdam, the industrial-style Novo, and the creatively inspired Beluga Loves You in Maastricht. Also, Triptyque in Den Haag and Neder in Alkmaar are worth a visit. At Amsterdam’s De Kas, enjoy meals made from ingredients cultivated in its century-old greenhouses and gardens. Utrecht’s Kasvio (known for its philosophy of “cooking as storytelling”) and Nijmegen’s two-Michelin-starred De Nieuwe Winkel (focused on “botanical gastronomy”) are entirely vegan.

Enjoy traditional Dutch comfort food

During the cold winter months, hearty Dutch comfort foods keep the chill away, such as stamppot (mashed potatoes mixed with vegetables and served with sausages), hutspot (a hearty mix of potatoes, carrots, onions, and braised meat), erwtensoep (thick split-pea soup with bacon or smoked sausage, accompanied by hearty rye bread), and boerenkool met worst (mashed potatoes with kale and smoked sausage). Sweet treats include appeltaart (tall apple pie made with brown-sugar crust and cinnamon apples), spekkoek (layered spiced cake), and hangop (creamy strained yogurt served with fruit compote).

Where to savor it: Classic Dutch favorites are served at the long-established Hap Hmm in Amsterdam. In Delft, Spijshuis de Dis offers a delightful finish to your meal with semolina pudding topped with brandied raisins or apricots, presented in a charming wooden clog.

For vegetarians and vegans

The Netherlands leads the way in plant-based dining, with a quarter of the meals consumed in the country being vegetarian. Both vegetarians and vegans can find a wide variety of options across all price ranges, from market snacks to upscale gourmet experiences.

Many cafes and restaurants focus solely on vegetarian or vegan offerings, and those that aren't typically feature vegetarian (often vegan) options or set menus.

Indulge in a rijsttafel Indonesian feast

Spices are abundant in the Netherlands, a remnant of its colonial past in Indonesia. A standout dining experience is the rijsttafel (“rice table”), featuring an array of around a dozen small dishes such as pork satay, braised beef, and ribs, accompanied by white rice. Other beloved options at Indonesian eateries include nasi goreng (spiced fried rice with onions, pork, shrimp, and a variety of spices, topped with an egg) and bami goreng (noodles instead of rice). While dishes tend to be mild for European tastes, restaurants can crank up the spice if requested (consider yourself warned!).

Where to try it: For excellent Indonesian fare, visit Haarlem’s Café Samabe, Utrecht’s Djakarta, and Amsterdam’s Restaurant Blauw.

Enjoy Surinamese roti

Surinamese cuisine, influenced by its Caribbean roots and Dutch colonization, features a range of curries made with chicken, lamb, or beef, along with festive dishes like pom—a savory chicken and root-vegetable casserole. Roti, soft flatbreads that wrap around curried meats or vegetables like garter beans, are both hearty and delightful.

Where to try it: Amsterdam’s Tokoman is renowned for its delicious roti and Surinamese sandwiches, perfectly complemented by cold coconut water. In Rotterdam, indulge in Surinamese specialties at Brasserie Timmerhuis, while cozy Tante Wonnie in ‘s-Hertogenbosch serves family recipes set to the lively beats of Surinamese kaseko.

Enjoy frothy beers alongside borrelhapjes (snacks)

Beer is increasingly popular in the Netherlands, featuring iconic brands like Grolsch, founded in 1615, and Heineken, established in 1845, along with Trappist beers made by abbeys and a burgeoning craft beer scene boasting over 900 active breweries across the country.

Borrel (“drinks”) is an ideal time to enjoy quintessential Dutch borrelhapjes (snacks), including kroketten (croquettes) and bitterballen (small round meat ragout), served with mustard, as well as kaasloempias (Indonesian spring rolls filled with melted Gouda).

Where to try it: The Netherlands is brimming with bars, taprooms, and cafés (pubs) specializing in beer, such as the popular De Pintelier in Groningen. Experience the charm of Amsterdam’s historic bruin cafés (brown cafés), like Café Papeneiland, where you can soak in the Dutch spirit of gezelligheid (coziness and conviviality).

Enjoy a glass of jenever (Dutch gin) at a dedicated tasting room.

Originating in the Netherlands around the 16th century, jenever (Dutch gin; also spelled genever) was initially created for medicinal use. The jonge (young) variant is smoother, while the barrel-aged oude (old) jenever offers a bolder flavor. It is customarily served chilled in a tulip-shaped shot glass, and the traditional way to drink it involves bowing low over the bar with hands behind your back before savoring a deep sip.

Where to try it: Historic proeflokalen (tasting rooms) like Amsterdam’s De Drie Fleschjes or Wynand Fockink provide a charming ambiance for tasting. In Flevopark, indulge in small-batch jenevers, liqueurs, and herbal bitters at Distilleerderij ’t Nieuwe Diep, set amidst enchanting woodlands. In Dordrecht, Rutte is a distillery rich in history, while Nolet operates in a neo-traditional windmill powered by wind energy in the “Dutch Distillers District” of Schiedam.