10 Iconic Dutch Foods

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Don't leave the Netherlands without tasting them

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When most people think about the Netherlands, it isn’t usually for its food—despite having a healthy helping of Michelin stars. This itinerary, however, is not about restaurants and top chefs. It is about traditional Dutch food that you shouldn’t go without trying while you are in Amsterdam.

There is no right or wrong way to tackle the list below. Each food item is matched with what locals consider the best place to get each item. Divide it by location, sweet/savory or mealtime. And if all else fails, just close your eyes and randomly pick the next item.

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I hope you are feeling hungry…

Apple Pie. Dutch apple pie uses a shortbread pastry to delicately support a sugar and cinnamon spiced apple and raisin filling.

Drop. In the Netherlands drop (black liquorice) comes in all sorts of flavors (sweet, salty, herbal), shapes and sizes.

Erwtensoep. A dish served primarily during the cold months; it is a Dutch favourite. The soup is a thick green pea soup with chunks of sausage. A semi-joke is that if your spoon does not stand up in the soup unaided, then the soup is not thick enough.

Fries. Despite the fact that friets (fries) are actually Belgian and not Dutch, it wouldn’t be a trip to Amsterdam without eating some, especially because of all the sauces you can get.

Gouda Cheese. Gouda is a Dutch yellow cheese made from cow’s milk. It is named after the city of Gouda.

Kroketten. Originally a French delicacy made from varying meat or vegetable content, the kroket became a way to use up leftover stewed meat in the 1800′s. Kroketten began to be mass produced, using beef, after World War II—gaining in popularity, to become a popular fast food item.

Poffertjes. These mini-pancakes are light, fluffy and served covered in powdered sugar. There is also a chunk of butter. Your task is to share the butter out onto each and every poffertje.

Raw Herring. Served either in a bun, often covered in onions, or in a small dish for you to pick up by the tail and drop straight into your mouth.

Stamppot. A mash-up of potatoes and vegetables. The vegetable of choice is usually endive but other varieties also exist (a mix of carrots, potatoes and onions is known as hutspot).

Stroopwafels. Stroopwafels are two thin layers of baked dough filled with a caramel-like syrup. They were first made in the city of Gouda and are best enjoyed warmed over a cup of coffee or tea before eating.


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