Food · Netherlands
What to eat in Netherlands
Netherlands's food, destination by destination.
Updated By the AMZBooking editorial team
Photo: Trougnouf (Benoit Brummer), CC BY 4.0
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Quick answer
Start with Stroopwafel, Raw herring and Bitterballen. Two thin waffle discs sandwiched with caramel-like syrup, originally from Gouda.
Key facts
- Dishes in this guide
- 9
- Destinations
- 3
Dishes to try in Netherlands
Try in Amsterdam · Vegetarian
Stroopwafel
Two thin waffle discs sandwiched with caramel-like syrup, originally from Gouda. Freshly made ones are warm and chewy; packaged ones are best balanced on top of a hot coffee to soften.
Where: Market stalls at the Albert Cuyp and Lindengracht markets make them to order.
Try in Amsterdam
Raw herring
Lightly brined raw herring eaten with chopped onion and pickles, either held by the tail or in a soft bun (broodje haring). The new season's herring, arriving around June, is the most prized.
Where: Herring carts and fish stalls across the city.
Try in Amsterdam
Bitterballen
Crisp, deep-fried balls of thick beef ragout served with mustard, the classic snack with a beer.
Where: Brown cafés and pubs everywhere.
Try in Rotterdam
Kibbeling
Chunks of white fish, usually cod, battered and fried and served with a garlic or remoulade sauce. It is the standard fish-stall snack.
Where: Fish stalls at the Binnenrotte market, the Markthal and fish shops across the city.
Try in Rotterdam
Kapsalon
A Rotterdam invention: fries topped with doner or shawarma meat and melted Gouda, then a layer of salad and garlic or hot sauce, served in a foil tray. Its name means 'hair salon', after the hairdresser who first ordered it at a Delfshaven snack bar in the early 2000s.
Where: Snack bars and shawarma shops across the city, especially late at night.
Try in Rotterdam
Roti
A Surinamese dish of flatbread served with curried chicken, potatoes, long beans and egg, reflecting Rotterdam's large Surinamese community.
Where: Surinamese takeaways and restaurants in the West and South districts and around the Nieuwe Binnenweg.
Try in The Hague
Saté
Skewers of grilled chicken, pork or goat with peanut sauce, served on rice or with fries; a staple of Indonesian-Dutch cooking.
Where: Indonesian restaurants and toko (shops) with takeaway counters.
Try in The Hague · Vegetarian
Spekkoek
A dense Indonesian layer cake spiced with cinnamon, clove and cardamom, made from many thin baked layers.
Where: Indonesian tokos and bakeries in the city.
Try in The Hague · Vegetarian
Haagse Hopjes
Small coffee-flavoured hard caramels created in The Hague in the 18th century and sold in tins and paper bags.
Where: Sweet shops, souvenir shops and supermarkets.
Food scene by destination
| Destination | Food experience | Good to know |
|---|---|---|
| Amsterdam | Brown café borrel | Dinner is early by southern European standards; many kitchens are busiest between 6pm and 8pm. |
| Rotterdam | Markthal grazing | Dutch dinner times are early; many kitchens are busiest from about 6pm to 8:30pm. |
| The Hague | Rijsttafel dinner | Dinner is early by southern European standards; kitchens are busiest from about 6pm to 8:30pm. |
Food experiences
- Amsterdam — Brown café borrel: Early-evening drinks (borrel) in a wood-panelled brown café, with a beer and a plate of bitterballen or cheese cubes, is the Amsterdam way to end a day.
- Rotterdam — Markthal grazing: Work your way around the Markthal's stalls for cheese, stroopwafels, seafood and international snacks under the painted ceiling.
- The Hague — Rijsttafel dinner: Sharing a rijsttafel at one of the city's long-established Indonesian restaurants is a Hague tradition and the best introduction to Indo cuisine.
Questions travellers ask
+What food is Netherlands famous for?
Stroopwafel, Raw herring, Bitterballen, Kibbeling and Kapsalon.