Netherlands Food Guide
Content Information
Recently updated🔥Current Food Trends 2025
What's happening in Netherlands's culinary scene right now
The Netherlands' culinary landscape in 2025 celebrates 125 Michelin-starred restaurants including three two-star establishments (Ciel Bleu and The Duchess in Amsterdam, Librije's Zusje Amsterdam). Dutch food renaissance champions sustainable, locally-sourced ingredients with the farm-to-table movement gaining momentum. Amsterdam's diverse food scene spans French, Japanese, Italian, and modern Dutch cuisines. Plant-based innovation thrives with Dutch companies leading alternative protein development. Traditional cheese markets in Alkmaar and Gouda maintain 400+ year traditions while artisan producers experiment with truffle, herbs, and aged variations. The craft beer revolution sees over 500 breweries nationwide moving beyond mass-market lagers. Indonesian-Dutch fusion cuisine (rijsttafel) gains renewed appreciation reflecting colonial history. Sustainable fishing initiatives promote North Sea herring and Zeeland oysters. Amsterdam's food hall culture expands with Foodhallen celebrating street food diversity. Sinterklaas traditions (December 5) feature pepernoten, kruidnoten, and speculaas spiced cookies. Modern Dutch cuisine balances traditional comfort with global innovation.
Food Safety Tips
Essential food safety information to help you enjoy Netherlands's cuisine safely and confidently.
Tap water is safe to drink
The tap water in the Netherlands is of high quality and safe to drink. In fact, it's among the best in Europe, regularly tested for quality.
Beware of bicycles
While not directly food-related, tourists should be careful of bicycle lanes when dining at outdoor restaurants. Amsterdam and other Dutch cities have extensive bike networks, and cyclists have the right of way.
Check for allergies with herring and dairy products
Raw herring and dairy products are common in Dutch cuisine. If you have fish or dairy allergies, always check with restaurant staff, as these ingredients might be included in dishes without being prominently mentioned.
Dietary Options
vegetarian
HIGH AVAILABILITYVegetarian options are widely available in most Dutch restaurants and cafes, especially in urban areas like Amsterdam, Rotterdam, and Utrecht. Traditional dishes like stamppot can be made vegetarian, and cheese-based options are abundant.
vegan
MEDIUM AVAILABILITYVegan options are increasingly common, particularly in Amsterdam and other major cities. Many traditional Dutch dishes can be easily adapted. Dedicated vegan restaurants and cafes have proliferated in recent years. Plant-based innovation makes Netherlands a leader in alternative proteins.
gluten-free
MEDIUM AVAILABILITYAwareness of gluten-free needs is growing, and many restaurants offer suitable options. However, traditional Dutch cuisine often features bread and wheat-based dishes like poffertjes, stroopwafels, and bitterballen. Communicate needs clearly.
halal
MEDIUM AVAILABILITYHalal options are readily available in cities with significant Muslim populations like Amsterdam, Rotterdam, and The Hague. Moroccan, Turkish, and Middle Eastern restaurants offer halal-certified options. Check certification when needed.
kosher
LOW AVAILABILITYKosher food is available primarily in Amsterdam's Jewish Quarter (Joods Cultureel Kwartier) near the Portuguese Synagogue and Waterlooplein. Rotterdam and The Hague also have smaller Jewish communities with kosher options. Amsterdam has kosher restaurants (HaCarmel, Sal Meijer Kosher Deli), bakeries, and supermarkets with kosher sections. Main challenges: Pork and shellfish common in Dutch cuisine; dairy and fish mixing in herring dishes; gelatin in Dutch sweets. Fish like herring (if properly prepared with scales visible) are kosher. Vegetarian Dutch options (cheese, bread, fries) offer alternatives. Contact the Nederlands-Israëlitisch Kerkgenootschap (NIK) or Chabad Netherlands for current kosher dining information. Major cities have kosher catering for events.
Common Allergens
Dairy
HIGH PREVALENCEDairy products are central to Dutch cuisine, with cheese being a national staple.
COMMONLY FOUND IN:
Gluten
HIGH PREVALENCEBread and wheat-based products are fundamental to Dutch cuisine.
COMMONLY FOUND IN:
Fish
MEDIUM PREVALENCEBeing a coastal country, fish is common in traditional Dutch cuisine.
COMMONLY FOUND IN:
Peanuts
MEDIUM PREVALENCEPeanuts appear in various Dutch snacks and Indonesian-influenced dishes.
COMMONLY FOUND IN:
Essential Food Experiences
These iconic dishes represent the must-have culinary experiences that define Netherlands's food culture for travelers.
Stroopwafel
Two thin waffles stuck together with caramel-like syrup filling. Best enjoyed warm by placing over a cup of hot coffee or tea, allowing steam to soften the caramel. Albert Cuyp Market in Amsterdam serves freshly made stroopwafels throughout the day. The name translates to 'syrup waffle.' Invented in Gouda in the late 18th century. Essential Dutch sweet treat.
Bitterballen
Deep-fried crispy meatballs filled with beef or veal ragout, typically served with mustard. The ultimate Dutch pub snack, found on virtually every bar menu in the Netherlands. The name comes from bitter herb-flavored liqueurs (bitters) they were originally served with. Crispy breaded exterior gives way to creamy meat filling. Perfect accompaniment to Dutch beer.
Raw Herring (Hollandse Nieuwe)
Fresh raw herring served with chopped onions and pickles, traditionally eaten by holding it by the tail and biting upward. Herring season runs from May to July when 'Hollandse Nieuwe' (new Dutch herring) becomes available. Traditional vendors prepare fish according to strict guidelines. Street stalls called haringhandel sell herring sandwiches (broodjes haring) year-round. Essential Dutch coastal tradition.
Poffertjes
Small, fluffy pancakes made with yeast and buckwheat flour, traditionally served with powdered sugar and butter. Cooked in special poffertjes pans with multiple indentations. Found at markets throughout the Netherlands and in specialized cafes. Sweet, pillowy texture makes them addictive. Often topped with Nutella, strawberries, or other sweet toppings.
Gouda Cheese
The Netherlands' most famous cheese, named after the city of Gouda where it was historically traded. Available in various ages from young (jong) and mild to old (oud) and sharp. Aged Gouda develops crunchy protein crystals and intense flavor. Traditional cheese markets in Gouda and Alkmaar continue 400+ year trading traditions. Essential Dutch export and culinary icon.
Erwtensoep (Split Pea Soup)
Thick, hearty split pea soup with smoked sausage (rookworst), pork, and vegetables. Traditionally served in winter, so thick a spoon stands upright in it. The Dutch say good erwtensoep should be thick enough to 'walk on.' Served with rye bread and bacon. Winter comfort food staple dating back centuries.
Stamppot
Classic Dutch comfort food of mashed potatoes mixed with vegetables like kale (boerenkool), sauerkraut (zuurkool), or carrots and onions (hutspot). Often served with rookworst (smoked sausage) and gravy. Each region has preferred variations. Winter staple reflecting Netherlands' traditional, no-nonsense approach to hearty meals. Perfect fuel for cold, damp Dutch winters.
Kibbeling
Chunks of white fish (usually cod or haddock) battered and deep-fried, served with garlic or remoulade sauce. Popular street food at markets and beach towns. Crispy exterior, tender fish interior. Often sold from fish stalls alongside herring. Name comes from 'kabeljauw' (cod). Coastal Dutch specialty enjoyed year-round.
Oliebollen
Deep-fried dough balls with raisins and currants, dusted with powdered sugar. Traditional Dutch New Year's Eve treat, though available at markets year-round. The name means 'oil balls.' Light, fluffy interior with crispy exterior. Often contain pieces of apple or candied peel. Essential part of New Year celebrations.
Kroket (Croquette)
Breaded and deep-fried roll with creamy ragout filling (beef, chicken, or shrimp). Often served in a bread roll as broodje kroket - the ultimate Dutch fast food. Crispy breaded exterior contrasts with hot, creamy filling. Available from FEBO automats (wall vending machines) and snack bars throughout Netherlands. Essential Dutch comfort food.
Pannenkoeken (Dutch Pancakes)
Large, thin pancakes served with various sweet or savory toppings like syrup, cheese, bacon, or apple. Larger and thinner than American pancakes but thicker than French crepes. Entire pancake houses (pannenkoekenhuis) specialize in these. Can be meal-sized with savory toppings or dessert with sweet. Family dining favorite.
Regional Specialties & Local Favorites
Discover the authentic regional dishes and local favorites that showcase Netherlands's diverse culinary traditions.
Rijsttafel
Indonesian 'rice table' featuring dozens of small dishes served with rice. Colonial heritage from Dutch East Indies creates Netherlands' most elaborate meal. Includes satay, rendang, gado-gado, and various sambals. Amsterdam has excellent Indonesian restaurants. Represents Dutch colonial culinary influence.
Allergens:
Appeltaart (Dutch Apple Pie)
Classic Dutch apple pie with thick crust and generous apple filling spiced with cinnamon. Often served warm with whipped cream (slagroom). Winkel 43 in Amsterdam is famous for having the 'best apple pie in Amsterdam.' Enjoyed year-round with coffee.
Allergens:
Patat (Dutch Fries)
Thick-cut fries served with mayonnaise or various sauces. Patat oorlog ('war fries') features mayonnaise, peanut satay sauce, and chopped onions. Different from Belgian fries, with unique Dutch preparation. Found at snack bars (snackbar/frituur) nationwide.
Allergens:
Speculaas
Spiced shortcrust cookies traditionally made for Sinterklaas (December 5) with cinnamon, nutmeg, cloves, ginger, and cardamom. Thin and crispy with windmill or figure shapes. Year-round favorite with coffee. Essential Dutch cookie.
Allergens:
Drop (Dutch Licorice)
Dutch licorice candy, ranging from sweet to intensely salty (zoute drop). Netherlands has world's highest licorice consumption per capita. Acquired taste for non-Dutch. Dozens of varieties available. Cultural icon dividing Dutch from foreigners.
Kaas (Dutch Cheese)
Beyond Gouda and Edam, Netherlands produces hundreds of artisan cheeses. Try aged varieties, truffle cheese, herb-infused, and smoked versions. Cheese markets in Alkmaar and Gouda offer traditional trading ceremonies. Essential Dutch product.
Allergens:
Vlaai (Limburgian Pie)
Large, flat pie from Limburg region with fruit filling, often topped with lattice crust. Specialty during celebrations. Various fruit fillings available. Southern Dutch regional specialty.
Allergens:
Tompouce
Rectangular pastry filled with custard and topped with pink icing. Often eaten on King's Day (April 27) when icing turns orange. Classic Dutch treat from bakeries. Sweet, creamy filling between crispy pastry.
Allergens:
Regional Cuisine Highlights
Explore the diverse culinary landscapes across different regions of Netherlands.
Amsterdam
Amsterdam's cosmopolitan food scene blends traditional Dutch fare with international influences reflecting its colonial history. Indonesian rijsttafel, Surinamese cuisine, and modern Dutch innovation coexist with brown cafes (bruine kroegen) serving bitterballen and jenever. Over 30 Michelin-starred restaurants showcase culinary diversity from French and Japanese to Italian and modern Dutch. The Albert Cuyp Market, Foodhallen, and De Kas represent Amsterdam's farm-to-table and street food culture. Canal-side dining and gezelligheid (coziness) define the eating experience.
Cultural Significance:
Amsterdam's culinary identity reflects its Golden Age trading empire, bringing Indonesian, Surinamese, and global influences. Canal-side dining and gezelligheid (coziness) define the eating experience. Food halls and Michelin restaurants represent modern innovation while brown cafes preserve traditions.
Signature Dishes:
- Bitterballen
- Raw herring from fish stalls
- Rijsttafel (Indonesian rice table)
- Stroopwafels from markets
- Apple pie (Appeltaart)
Key Ingredients:
Zeeland
Coastal Zeeland emphasizes seafood, particularly mussels (Zeeuwse mosselen) and oysters (Oosterschelde oysters) from clean, cold North Sea waters. Fishing heritage dominates with fresh catches including sole, plaice, and eel. Zeeuwse bolus (sweet pastry) represents Jewish culinary influence. The region's position between North Sea and Scheldt estuary provides exceptional shellfish. Sustainable fishing practices maintain quality.
Cultural Significance:
Zeeland's cuisine is deeply connected to the sea, with seafood playing central role. The abundance of fresh mussels and oysters from clean waters has shaped regional culinary identity. Fishing traditions and sustainable practices maintain Zeeland's reputation for exceptional shellfish.
Signature Dishes:
- Zeeuwse mosselen (Zeeland mussels)
- Oosterschelde oysters
- Zeeuwse bolus (sweet pastry)
- Fresh sole and plaice
- Smoked eel
Key Ingredients:
Limburg
Southern Limburg shows German and Belgian culinary influences with hearty dishes like vlaai (fruit pie), zuurvlees (sweet and sour meat stew), and unique baking traditions. Limburg's vlaai comes in various fruit flavors with lattice tops or crumb toppings. The region's position bordering Germany and Belgium creates distinct culinary identity. Carnival celebrations feature special foods. Asparagus (asperges) season is major spring event.
Cultural Significance:
Limburg's unique culinary traditions reflect historical ties to Germany and Belgium, resulting in blend of flavors and ingredients distinct from northern Netherlands. Vlaai represents regional pride, while asparagus season brings culinary tourism.
Signature Dishes:
- Vlaai (fruit pie)
- Zuurvlees (sweet and sour stew)
- Limburgse rijstevlaai (rice pie)
- Asparagus dishes (spring)
- Konijn in mosterd saus (rabbit in mustard sauce)
Key Ingredients:
Sweet Delights & Desserts
Indulge in Netherlands's traditional sweet treats and desserts.
Vlaai (Limburgian Pie)
A large, flat pie with a fruit filling, often topped with a lattice crust. A specialty of the Limburg region, typically enjoyed during celebrations.
Tompouce (Custard Slice)
A rectangular pastry filled with custard and topped with pink icing. Often eaten on King's Day when the icing turns orange. Classic Dutch bakery treat.
Appeltaart (Apple Pie)
A classic Dutch apple pie with a crumbly topping, often spiced with cinnamon and raisins. Enjoyed year-round, typically served warm with whipped cream.
Speculaas
Spiced shortcrust cookies traditionally made for Sinterklaas (December 5) with cinnamon, nutmeg, cloves, ginger, and cardamom. Thin and crispy.
Bossche Bol
Large chocolate-covered profiterole filled with whipped cream, from 's-Hertogenbosch. Must be eaten in a specific way to avoid cream explosion. Iconic Dutch dessert.
Traditional Beverages
Discover Netherlands's traditional drinks, from locally produced spirits to regional wines.
Jenever (Dutch Gin)
A juniper-flavored spirit, considered a predecessor to gin. Available in various styles, from jonge (young) to oude (old). Traditional Dutch spirit served neat.
Heineken
A world-famous pale lager beer, brewed in Amsterdam since 1873. Exported to 192 countries worldwide.
Grolsch
A premium pilsner beer from the eastern Netherlands, known for its distinctive swing-top bottle.
Soft Beverages
Discover Netherlands's traditional non-alcoholic drinks, from local teas to refreshing juices.
Koffie (Coffee)
Coffee is a staple beverage in the Netherlands, often enjoyed throughout the day. Typically served strong and black, or with a splash of milk or cream.
Thee (Tea)
Tea is also popular, especially black tea with a slice of lemon or a mint tea.
Chocolademelk (Hot Chocolate)
A rich and creamy hot chocolate, often made with real chocolate and milk. A popular winter warmer.