What Dutch food traditions should expats try during their stay?

The Netherlands has a rich culinary heritage that reflects its history as a maritime trading nation and its agricultural traditions. While Dutch cuisine may not be as internationally renowned as French or Italian food, it offers hearty, comforting dishes and unique treats that are deeply woven into the fabric of daily life and seasonal celebrations. For expats living in the Netherlands, exploring these food traditions provides not just culinary enjoyment but also valuable cultural insights and conversation starters with Dutch colleagues and neighbors.

From street food like fresh herring to cozy winter treats like oliebollen, Dutch food traditions mark the rhythm of the year and offer a window into local values of simplicity, quality ingredients, and communal enjoyment. Embracing these culinary experiences will enrich your stay and help you feel more connected to your adopted home, whether you’re here for a few months or several years.

Stroopwafels: the iconic sweet treat

Stroopwafels are perhaps the most famous Dutch export in the sweet category. These thin waffle cookies sandwiched with caramel syrup are best enjoyed fresh from street markets, where vendors make them on traditional irons. The proper way to eat a stroopwafel is to place it atop your coffee or tea cup for a minute or two, allowing the steam to warm and soften the caramel center.

While supermarket stroopwafels are convenient, seek out fresh ones at markets like Albert Cuyp in Amsterdam or local weekly markets in Amstelveen. The difference in taste and texture is remarkable. Many Dutch people have strong opinions about which brand or bakery makes the best stroopwafels, making this a great conversation topic with locals.

Haring: raw herring the Dutch way

Raw herring (haring or hollandse nieuwe) is a quintessential Dutch tradition, particularly in late May or early June when the new catch arrives. The Dutch preparation involves cleaning and lightly curing the fish, then eating it whole by holding it by the tail and taking bites, often with chopped onions and pickles.

For first-timers, the prospect might seem daunting, but the taste is surprisingly mild and slightly sweet. You can find herring stands (haringkarren) throughout Dutch cities. If eating it whole feels too adventurous, you can request it in a soft roll (broodje haring), which is perfectly acceptable. This tradition connects to the Netherlands’ maritime history and remains a point of national pride.

Bitterballen: the ultimate Dutch snack

Bitterballen are crispy, deep-fried balls filled with a creamy ragout of beef or veal, typically served with mustard. These are the quintessential Dutch bar snack, ordered by the portion (usually 6, 8, or 16) and perfect alongside beer. They’re a staple at borrels (informal drinks gatherings) and are considered essential at celebrations.

• Always let them cool for a moment before biting, as the filling retains intense heat
• Dip in mustard rather than ketchup for the authentic experience
• Try them at traditional brown cafés (bruine kroegen) for the best versions
• Vegetarian versions are increasingly common in progressive cities

Poffertjes: miniature fluffy pancakes

Poffertjes are small, fluffy pancakes made with yeast and buckwheat flour, cooked in special pans with shallow indentations. Traditionally served with a pat of butter and a generous dusting of powdered sugar, these treats are popular at markets, fairs, and winter events.

The light, airy texture distinguishes poffertjes from regular pancakes, and watching them being made in the traditional copper pans is part of the experience. Many families have poffertjes pans at home and make them for Sunday breakfast or special occasions. They represent the Dutch love of gezelligheid cozy, convivial moments shared with others.

Stamppot: comfort food for cold weather

Stamppot is the collective name for various mashed potato dishes mixed with vegetables, representing traditional Dutch winter comfort food. The most common varieties include:

• Boerenkool stamppot: mashed potatoes with kale, served with smoked sausage (rookworst)
• Hutspot: potatoes mashed with carrots and onions
• Zuurkool stamppot: potatoes with sauerkraut
• Andijvie stamppot: potatoes with endive

These hearty one-pot meals are simple, filling, and perfect for the Netherlands’ damp, cold winters. Many restaurants offer stamppot during winter months, and it’s a staple of home cooking. The dish is traditionally served with a little well (kuiltje) in the center filled with gravy, and accompanied by smoked sausage.

Dutch cheese culture beyond Gouda

While Gouda is internationally known, the Netherlands produces numerous cheese varieties worth exploring. Traditional Dutch cheese culture involves both hard cheeses aged from young (jong) to very old (overjarig) and regional specialties. Visit cheese markets in towns like Alkmaar or Edam for the full cultural experience, where wheels of cheese are ceremonially weighed and traded.

Dutch people consume cheese primarily on bread for breakfast and lunch, sliced thin with a cheese slicer (kaasschaaf), a Dutch invention. Trying different ages of Gouda reveals dramatically different flavors from mild and creamy when young to crystalline and intensely flavored when aged. Other cheeses to try include Leerdammer, Maasdammer, and aged Beemster.

Oliebollen and other New Year traditions

Oliebollen are deep-fried dough balls, similar to doughnuts but without the hole, traditionally eaten on New Year’s Eve (Oudejaarsavond). These treats, often studded with raisins and dusted with powdered sugar, appear at special stands from mid-December through New Year’s Day.

The tradition of eating oliebollen dates back centuries, and nearly every Dutch person has strong opinions about what makes the perfect oliebol. Some prefer them plain, others with raisins or apple pieces. Accompanying treats at these stands include appelbeignets (apple fritters). Joining locals in the queue at an oliebollen stand on New Year’s Eve is a quintessential Dutch experience that marks the transition to the new year.

Erwtensoep: pea soup that stands a spoon

Erwtensoep, also called snert, is a thick split pea soup traditionally so dense that a spoon should stand upright in it. This winter staple includes split peas, vegetables, pork, and smoked sausage, simmered for hours until thick and hearty. It’s often served with dark rye bread and bacon.

The soup improves with reheating and is even better the next day, making it a common make-ahead meal for Dutch families. Many restaurants and cafés serve erwtensoep during winter months, and it’s particularly associated with ice skating culture warming up with hot pea soup after skating on frozen canals is a cherished Dutch memory, though such opportunities are rare in recent mild winters.

Appeltaart: Dutch apple pie

Dutch apple pie (appeltaart) differs significantly from American versions, featuring a deep filling of tart apples mixed with cinnamon, raisins, and sometimes almond paste, encased in a buttery crust with a lattice top. It’s typically served with a generous dollop of whipped cream (slagroom).

Appeltaart is so integral to Dutch culture that the phrase “zo Hollands als appeltaart” (as Dutch as apple pie) expresses something quintessentially Dutch. Cafés throughout the Netherlands serve their own versions, and many families have treasured recipes passed down through generations. Enjoying a slice with coffee during a midday break is a common social ritual.

Seasonal treats and King’s Day traditions

Dutch food culture follows a strong seasonal rhythm. Beyond the traditions already mentioned, expats should experience:

• Tompouce: a pink-frosted pastry eaten on King’s Day (April 27)
• Pepernoten and kruidnoten: small spiced cookies during Sinterklaas season (December)
• Speculaas: spiced cookies traditionally associated with St. Nicholas but now available year-round
• Vlaai: a pie from Limburg filled with fruit or custard, popular throughout the country

Participating in these seasonal food traditions helps you understand the Dutch calendar and provides opportunities to connect with neighbors and colleagues during celebrations.

Key takeaways

• Dutch food traditions emphasize simple, quality ingredients and comfort over complexity, reflecting cultural values of practicality and authenticity
• Seasonal foods like oliebollen for New Year’s and fresh herring in early summer mark important moments in the Dutch calendar and social life
• Street food experiences from herring stands to oliebollen carts offer accessible entry points into Dutch culinary culture without formal restaurant settings
• Sharing opinions about the best stroopwafels, bitterballen, or appeltaart provides excellent conversation topics and helps build connections with Dutch colleagues and neighbors
• Many traditional foods are simple to find at markets and supermarkets, making them easy to incorporate into your regular life in the Netherlands
• Embracing Dutch food traditions shows respect for local culture and significantly enriches the expat experience beyond tourist attractions