23 Common Dutch Dishes and Foods

Stroopwafel is a Dutch waffle cookie originating from the Dutch city of Gouda in the 19th century. It consists of two thin layers of baked dough with a caramel-like molasses-based syrup filling in the middle.

The main ingredients of stroopwafel dough include flour, butter, brown sugar, yeast, milk, and eggs. This mixture is baked in a waffle iron, then cut in half and served with the syrup.

Stroopwafel is a famous breakfast dish with a crispy exterior and gooey, sweet interior. Dutch people enjoy it with hot milk or chocolate, putting the waffle on top of the hot beverage so that the steam softens the syrup.

Stamppot is a comforting stew-like dish especially popular in the Netherlands during the colder months. People prepare it with mashed potatoes, vegetables (like carrots, sauerkraut, or spinach), and smoked sausage or bacon (as toppings).

The traditional version of stamppot is called hutspot and fairly resembles mashed potatoes. Meanwhile, boerenkool is a well-known variation incorporating kale.

As one of the oldest Dutch dishes, stamppot dates back to the Middle Ages. This mashed vegetable stew is famous for its simple, rustic flavors and can vary in texture from smooth to chunky, depending on the ingredients used.

Hollandse nieuwe, or soused herring, is a Dutch delicacy prepared by brining young, raw herrings in a mild preservation liquid or vinegar pickle. The marinade often includes vinegar, wine or cider, sugar, chopped onions, and spices like bay leaves and mace.

The best ingredients for Hollandse nieuwe are herrings caught between May and July, when the fish has the largest fat content. Soused herrings have an incredibly tender texture and salty umami taste.

People in the Netherlands often enjoy Hollandse nieuwe without further cooking, serving them alongside chopped onions and sometimes pickles. Vlaggetjesdag (Flag Day) is an annual festival that celebrates the start of the herring and Hollandse nieuwe season.

Poffertjes are small, fluffy Dutch pancakes made with yeast and buckwheat flour. These light, spongy treats are typically served with powdered sugar, butter, syrup, chocolate, or fresh fruits.

Dutch people prepare poffertjes in a special, dimpled pan to give them their distinctive shape. Poffertjes are widely available in stalls, cafes, fairs, and markets, especially in the winter.

Poffertjes originated from the sacramental hosts served in Catholic churches in the south of the Netherlands, especially in the provinces of Limburg and North Brabant.

Bitterballen is a beloved Dutch snack in the shape of savory, deep-fried balls made from a thickened stew, such as beef or veal ragout. The meatballs are breaded, deep-fried, and served with mustard for dipping.

Bitterballen is a common accompaniment for cold beer at Dutch bars and parties. The “bitter” part in its name is a general term for herb-flavored alcoholic beverages, signifying that this snack can be paired with drinks.

When you bite into bitterballen, you will experience the creamy, meaty interior contrasting with the crunchy exterior. Making bitterballen was historically a popular method for repurposing leftovers from the previous day.

Patatje oorlog, literally translating to “war fries,” is a Dutch fast food dish found in snack bars across the country. It features a base of French fries topped with mayonnaise, peanut sauce, raw onions, and ketchup.

The peanut sauce used in this interesting-sounding fast food comes from Indonesia, a former Dutch colony. Its rich taste clashes deliciously with creamy mayonnaise, sweet and tangy ketchup, and spicy onions, creating a wonderful flavor profile.

Such a blend of complex flavors is apparently the reason behind the name “war fries.”

Hagelslag refers to Dutch chocolate sprinkles (small chocolate granules) that locals often spread on buttered bread. Its creator supposedly came up with this treat during a hailstorm in 1919, hence its name: Hagelslag means hailstorm in Dutch.

Besides the traditional chocolate flavor, hagelslag comes in other varieties, such as fruit and aniseed. The combo of bread and hagelslag is a popular breakfast and kid-friendly dish in the Netherlands.

Oliebol, also known as Dutch doughnut, is a traditional Dutch treat made especially for New Year’s Eve, though locals also enjoy it at fairs and festivals throughout the year.

A popular theory puts the origin of oliebol down to the practice of the Germanic tribes living in what is now the Netherlands. However, some people say that Portuguese Sephardi Jewish immigrants introduced this doughnut to the Netherlands in the 15th century.

Olieboll is prepared from a mixture of flour, eggs, yeast, milk, and sometimes sultanas, currants, or pieces of apple. The dough is scooped into a round shape, deep-fried until golden brown, and dusted with powdered sugar.

Frikandel is a skinless sausage popular in the Netherlands and Belgium. Although the Dutch claim this dish as their invention, some people believe that frikandel actually originated in Belgium.

This hot dog-style sausage consists of meat (such as beef, chicken or pork) and various spices, like pepper, nutmeg, and mace. The meat mixture is shaped into a long, thin form and cooked by deep-frying.

Frikandel is a staple item in Dutch fast food eateries, home barbecues, and gatherings. Its typical accompaniments are raw onions, mayonnaise, ketchup, and curry sauce, but stuffing it with french fries into long bread buns is also a popular practice.

Kroket is the Dutch version of croquette, a globally famous snack and appetizer. It is made by thickening a meat stew, dividing it into many portions, breading the stew portions, and deep-frying them.

The traditional filling is a mixture of beef or veal, though kroket variations with chicken, shrimp, and even vegetarian options are available.

Popularized in the Netherlands in the 18th century, kroket is a staple of local cuisine and a favorite in the fast food scene, with hundreds of millions sold each year. This local form of croquette is a common sight in Dutch snack bars and restaurants.

Appelflap is a Dutch puff pastry made from dough, raisins, and sour apples and coated in sugar powder. It dates back to medieval times and is similar to the American apple turnover.

Appelflappen are especially popular during autumn when apples are in season. People often dust them with powdered sugar to serve as a dessert or a sweet snack.

Ontbijtkoek, literally “breakfast cake,” is a Dutch spiced cake with many names. It is known as peperkoek (“gingerbread”) in the south, oal wief (“old women’s cake”) in the north, and snijkoek (“cake”) in the west.

Ontbijtkoek features rye flour as the main ingredients, honey or molasses as sweeteners, and various spices as flavorings. This dense, chewy cake is often cut into thick slices and spread with butter for breakfast.

Ontbijtkoek has an excellent shelf life that can last for several weeks, even at room temperature.

Uitsmijter spek en kaas is a traditional Dutch breakfast and lunch dish. There are many versions, but the most typical one is made with white bread, ham, Dutch cheese, a sunny-side-up egg on top, and a side of salad or pickles.

Uitsmijter means “bouncer” or “doorman”, while “spek en kaas” translates to “bacon and cheese”. This hearty combo used to be served at cafes late at night before closing time, hence its name.

Another explanation for the name of uitsmijter spek en kaas is that its substantial nature, capable of keeping one full for a long time.

Pepernoten, literally “pepper nuts,” are small, spiced Dutch biscuits that are traditionally associated with the children’s feast of Saint Nicholas (Sinterklaas) celebration on December 5th.

They arose in the 16th century when spices became more available in Europe.

The core ingredients of pepernoten are rye flour, honey, and spices such as cinnamon, cloves, ginger, and anise. These sweet, gingerbread-like biscuits are often thrown to children as part of the Sinterklaas festivities.

Speculoos are famous spiced shortcrust biscuits in the Netherlands and Belgium. They are made with flour, butter, brown sugar, and a blend of spices such as cinnamon, nutmeg, cloves, ginger, cardamom, and white pepper.

To prepare speculoos, the dough is typically rolled out and stamped with intricate designs before being baked into crispy biscuits. The decorative patterns can be images of farmhouses, ships, elephants, horses, or Saint Nicholas.

Speculoos are a staple treat for Sinterklaas and Christmas. Their name was derived either from the Latin word “speculator” (“one who sees everything” – an epithet of Saint Nicholas) or the Dutch word “specerij” for spice.

Tompouce is a Dutch pastry that consists of two layers of puff pastry, a thick filling of sweet, creamy custard, and a pink frosting on top. It is a local variation of the French dessert mille-feuille and was named after the stage name of a Frisian dwarf actor.

Tompouce is especially popular during King’s Day (Koningsdag), when it is made with orange icing in honor of the Dutch royal family, the House of Orange-Nassau.

Kerststol is a classic oval-shaped bread for Christmas in the Netherlands. With a base of rich, yeast-leavened dough, it is flavored with dried fruits (such as raisins and currants), candied citrus peel, and almonds or almond paste.

While soft kerststol is already sweet and fruity, dutch people often dust it with powdered sugar. Buttered kerststol is widely enjoyed as a festive breakfast or brunch in the Christmas season.

Paasbrood is a type of Dutch bread similar to kerststol, but it is only available during Easter.

Pannenkoeken are Dutch pancakes that can be topped with sweet or savory ingredients, from powdered sugar, syrup, and fruits to cheese and bacon. Compared to American pancakes, they are larger and thinner.

The batter of pannenkoeken is made from eggs, flour, and milk, resulting in a light taste and texture. Dutch pancakes are a versatile dish for any time of the day, especially breakfast and brunch.

Kibbeling is a common Dutch snack featuring battered and deep-fried fish pieces. It is traditionally made from chunks of white fish (such as cod) and served with a garlic or remoulade sauce.

Famous for its crispy exterior and tender, flaky interior, kibbeling has long been a common item at seafood stalls and markets throughout the Netherlands. There is a similar dish called lekkerbekje, but it usually involves a whole fish filet.

Wentelteefjes is the Dutch version of French toast. It is prepared by soaking slices of stale bread in a mixture of beaten eggs, milk, cinnamon, and sugar, then frying them until golden brown.

The translation of “wentelteefjes” can either make you chuckle or grumble. “Teef” is Dutch for female dogs, while “wentelen” means to turn over, so this name may sound like an insult.

However, wentelteefjes was not intended to be so rude. The term stems from the Dutch phrase “wentel het even,” meaning “turn it over for a minute.”

Anyway, wentelteefjes is a traditional way to use up old bread and a comforting dish for breakfast or brunch.

Hachee is a Dutch stew consisting of beef, onions, vinegar, and various spices, including bay leaves and cloves. The ingredients are slow-cooked for several hours into a harmonious balance of sweet and sour flavors.

The name “hachee” comes from the French “hacher,” which means “to chop,” referring to the method of preparing meat and vegetables for the stew.

Dutch people often enjoy hachee with boiled potatoes or stamppot as a winter staple. Its savory taste and soft, melt-in-your-mouth texture make it a beloved comfort food in Dutch cuisine.

Rookworst, translating to “smoked sausage,” is an essential component of Dutch cuisine. It is made by encasing a mixture of ground meat (usually pork) and spices in a casing, then smoking the sausage over smoldering wood chips.

The smoking process imparts a distinctive smoky flavor to the savory and juicy rookworst. However, commercial rookworst often derives its flavor from smoke aromatics.

Rookworst is a cornerstone of Dutch meals during the winter holiday season. Several dishes feature it as an ingredient or accompaniment, such as stamppot.

Pastechi is a popular snack in the Dutch Caribbean, particularly in Aruba. It is a crescent-shaped pastry filled with rich ingredients, such as minced and spiced meat, cheese, or seafood.

Pastechi is encased in a flaky pastry shell and is deep-fried until golden brown, resulting in a crispy exterior with a hot, savory filling. This pastry is a common breakfast item, snack, and street food in Aruba and large cities in the Netherlands.

Now that you have a good knowledge of dishes in the Netherlands, I will address the culinary traits of Dutch cuisine as a whole.