A culinary journey through the Netherlands

There are a number of traditional Dutch dishes – stamppot, bitterballen, pickled herring, poffertjes – that will be familiar to many. But contemporary Dutch cuisine is also suffused with an innovative spirit, offering plenty of exciting new discoveries. From locally sourced produce to a multifaceted mix of international influences, the Netherlands offers an unmissable culinary experience. Discover how classic Dutch flavours are given a modern twist and get a taste of how Dutch cuisine constantly reinvents itself.

Niels van Zijl works primarily with local produce and fresh vegetables

Visitors to the Netherlands will come across a range of traditional Dutch dishes. Stamppot, a comforting one-pot winter dish. Bitterballen and kaastengels, the perfect bar snacks. Pickled herring, the taste of the Dutch seaside. And poffertjes, delicious mini pancakes. But the true diversity of Dutch cuisine is reflected in the country’s regional specialties.

From Limburg’s asparagus to samphire from Zeeland, each region has its own special produce and delicacies. And in many cases, you can taste them by buying directly from the farm or a local market. This regional diversity means you can go on a veritable culinary journey of discovery, while also getting a real sense of the wealth of Dutch culture and heritage. By placing a strong focus on local and seasonal produce, farmers and chefs enable sustainable and responsible eating.

New lease of life for traditional ingredients

The sandy soil of Limburg is perfect for growing one of the Netherlands’ most proudly cherished specialties: asparagus. Just like in France, Germany and Belgium, the traditionally favored version here is white asparagus – also known in these parts as ‘white gold’. In Limburg, white asparagus is typically served with butter sauce, parsley, a boiled egg and a slice of ham. But in recent years, a refreshing shake-up has taken place: chefs are creating new dishes such as asparagus risotto with lemon and mushrooms or green asparagus deglazed with balsamic to enhance its nutty flavour. Embrace asparagus season, which runs from April to late June, by going on a bike trip through the hilly Limburg landscape and stopping for dinner at a local restaurant or even directly at a farm.

Another really special regional food is samphire, grown in the wide expanses of the salt marshes of Zeeland, which are regularly flooded at high tide. This environment, so defined by the salty sea air, produces the naturally salty tang of samphire, which is a great accompaniment to a variety of food. The traditional way of eating samphire in Zeeland is with grilled fish or in a potato salad. But chefs have also experimented with making samphire crisps or serving samphire with saltwater caviar.

Risotto with parmesan cheese and asparagus

Responsible farming, sustainable cooking

Samphire is only available from May to August, is usually grown or foraged in small-scale operations and often served from field to table. Locals hold it in high regard and treat it with respect – sustainable management of the salt marshes is crucial to preserve their high ecological value. This includes working with the tides, protecting the area against waste and pollution and supporting the local flora and fauna, making samphire a perfect example for the importance Dutch chefs and restaurants place on sustainability and seasonal cooking. To prove it, the Netherlands has no fewer than 15 restaurants awarded with a Michelin Green Star.

Explore the farmers markets and food stalls

The huge variety of restaurants in the Netherlands is great for exploring the country’s dynamic food scene – but there’s another fantastic option, too: farmers markets and food stalls. Especially the better-known fishing villages, such as Stellendam, Katwijk and Scheveningen, are a great destination for tasting the flavours of the North Sea. Come here for the classics such as broodje haring, a bun with the traditional pickled herring, or stay for a taste of Dutch culinary ingenuity – herring sushi, anyone?

Farmers markets, of course, are the number-one destination for getting your hands on fresh and hyper-local produce, seeing what’s in season and getting inspiration for your own cooking. But they’re also perfect for compiling an amazing cheeseboard. In addition to the traditional Dutch cheeses, more and more interesting varieties and flavours are hitting the market. Pesto cheese, chili cheese, even lavender cheese… you name it. And if you buy at the market, the cheesemonger will usually let you try a slice before you commit, so you can be sure you’ll get it just right.

Picking cherries in the Betuwe

Another fantastic opportunity for seeing first-hand how the food you eat is grown can be found in the Betuwe and Kromme Rijnstreek areas, home to another gem of Dutch produce: cherries. In the summer months, you can come here to pick your own and meet the farmers. Spending time in the cherry orchards is a wonderful way of exploring the region. After a pleasant bike or hiking trip along the riverbanks, you can visit a local farmer and enjoy a piece of freshly baked cherry cake or homemade cherry jam on fresh farmhouse bread. And of course, you can take your harvest home with you to enjoy the lovely cherries long after your trip.

Did you know?

That carrots were originally purple or white? It’s believed that the Dutch propagated orange carrots in the 16th century.

Innovation in agriculture

The Betuwe and Kromme Rijnstreek areas are not only famous for their cherries. The region is also a frontrunner in innovative agriculture. Many farmers use advanced technologies and sustainable methods to optimize their yield: from precision agriculture, where drones and sensors are used to monitor the health of the orchards, to state-of-the-art irrigation systems that minimize water usage. Many of the farmers offer tours or workshops so you can learn firsthand how the Netherlands is a pioneer in agricultural innovation, combining modern science with traditional farming values.

Fusion food: Global flavours in a Dutch guise

Young people eating in a Thai restaurant

In addition to regional delicacies, Dutch cuisine also incorporates international influences. Centuries of global trading and a debatable colonial history have resulted in culinary diversity. Generations of immigrants from the former colonies reshaped Dutch food traditions forever, bringing dishes like Surinamese roti and Indonesian nasi goreng with them. Many restaurants also serve an Indonesian rijsttafel, a selection of Indonesian dishes that is thought to have been conceived by Dutch colonists but highlights the multitude of flavours of Indonesian food.

Generations of immigrants from the former colonies reshaped Dutch food traditions forever.

These days, diversity in Dutch cuisine comes to the fore in a range of ‘fusion’ dishes that combine Dutch ingredients with flavours from other countries. Take Indonesian-Chinese spring rolls – also known as loempias – filled with local vegetables and native herbs, or Mexican tacos with Dutch cheese. Stamppot, a traditional Dutch stew, is being reinvigorated by the addition of Asian spices. In short, culinary renewal is always on the menu in the Netherlands, where traditional ingredients are tried in new dishes and vice versa. You can even get micro-brewed Dutch soy sauce!

Discover the many sides of Dutch cuisine

Dutch cuisine is becoming more sustainable by the day. The Dutch are also European frontrunners in consuming plant-based food. Even the traditional stamppot is being offered with vegetarian sausages. Many restaurants have their own vegetable garden and some even work with circular initiatives to reuse kitchen waste. Find tips to make your next visit deliciously sustainable.

Green greens in a bowl with fork. Vegan vegetarian healty food .

Tips from Charlotte Kleyn

Try real Dutch food

If you’re looking for the most traditional Dutch food, go for pancakes and waffles. For savory, give pea soup a try!
The past is a different country

In the 17th century it was common to combine savory with sweet flavours. Taste the Netherlands of yore - next time you have a boiled egg, season or fill it with ginger, cinnamon and sugar.
A time before potatoes?

Potatoes seem to be a part of any Dutch fare, but this wasn’t always the case! Before potatoes gained popularity in the 18th century, the Dutch ate mostly turnips, pulses, parsnips and salsify.

Beautifully presented plate at De Kas Amsterdam

The Michelin Green Stars in the Netherlands

If you’re looking for delicious meals prepared sustainably, then you really need to visit these restaurants that have been awarded a Green Star by Michelin.