Western Europe
Food of Netherlands
The 7 most iconic national dishes of Netherlands — real photos, key ingredients and tasty facts behind every plate.
Europe
Stroopwafel
A classic Dutch wafer cookie made from two thin baked waffles sandwiched with a sticky caramel-like syrup filling. It is sweet, buttery and especially good when warmed over a hot drink.
Did you know?
Stroopwafels originated in Gouda in the late 18th or early 19th century.
Haring
Dutch raw herring is lightly cured and traditionally eaten plain, with chopped onions and pickles. It has a rich, soft texture and a clean, briny flavour.
Did you know?
The seasonal catch known as Hollandse Nieuwe is celebrated each year when the first young herring arrives.
Bitterballen
These deep-fried crispy balls are filled with a thick ragout usually made from beef or veal. They are crunchy outside, creamy inside, and famously served with mustard.
Did you know?
Bitterballen are closely related to the larger kroket and are a staple bar snack in the Netherlands.
Erwtensoep
Also called snert, this is a thick Dutch split pea soup packed with pork and winter vegetables. It is hearty, smoky and filling enough to be a full meal.
Did you know?
Traditional snert is often said to be so thick that a spoon should stand upright in it.
Poffertjes
These tiny fluffy pancakes are made with yeast and buckwheat flour, then served hot with butter and powdered sugar. They are light, tender and slightly sweet.
Did you know?
Poffertjes are traditionally cooked in a special pan with many shallow round indentations.
Kibbeling
Kibbeling consists of bite-size chunks of white fish battered and deep-fried until golden, usually served with a creamy garlic or remoulade-style sauce. It is crisp, savoury and a favourite from fish stalls.
Did you know?
The dish originally referred to leftovers of cod cheeks, but today it is commonly made with various white fish.
Zeeuwse bolus
A Zeeland specialty, this spiral-shaped sweet bun is coated in dark brown sugar and cinnamon before baking. It is sticky, fragrant and often eaten with butter.
Did you know?
The bolus is associated with Zeeland’s Jewish baking tradition and remains one of the province’s signature treats.