Food & drink

As a matter of fact, many people would tell you that the Netherlands doesn't really have a cultural cuisine of its own. Rather, the Dutch long history of multi-culturalism and colonialism has resulted in adopting foreign foods as its own. If there is one foreign cuisine that may fit this description, it would be Indonesian cuisine. Indonesia was a Dutch colony. You may meet many Dutch people of Indonesian heritage and find a plethora of Indonesian foods, restaurants and other influences in popular dishes.

Native Dutch cuisine

You will find it to be rooted in the Netherlands' agricultural tradition. Dairy products are consumed en mass and are high quality. Other daily staples are root vegetables, breads, beef and pork meat products. A hearty "steak and potatoes" type meal is often on the menu.

You will also find that Holland's relationship with the sea is reflected in its love of fish. A taste for pickled herring, uncooked and served with chopped onions, could perhaps be used as a test to determine if someone is Dutch or not. Not popular with foreigners, it perhaps the most quintessential Dutch food, famous because of its acquired taste. 

Other popular dishes include stamppot (mashed potatoes mixed with vegetables) accompanied by pork sausage or smoked sausage. Meat balls are popular with either a gravy or tomato based sauce. Lamb is not very popular, though horse meat is. The Dutch also like some vegetables that are not so common elsewhere, including sauerkraut, kale and chicory (also known as endive).

The Dutch also love both tea and coffee. Don't, however, forget the beer. The Netherlands is home to the well-known exports Grolsch, Amstel and Heineken. You will find many other fine examples of local brewing.

An interesting mark of Dutch eating habits is the popular fried, bite-size snacks. Bitterballen and kroket are two examples, both being deep-fried pieces of meat. Several kinds of dipping sauces for these are available. Fast food take away's can be found everywhere selling these snacks. Sometimes, strangely enough, through hot vending machines. You will find these for example at most train stations. There will be many little windows displaying hot foods; you put in coins, make your selection, and out comes your snack, just like a soda machine. Consider them ATMs for hot food!

Fancy some home-cooking?

Groentesoep (Vegetable soup): A clear vegetable soup for a starter or snack

Erwtensoep met Selderij (Pea soup with celery): A substantial winter soup eaten as a main meal

Erwtensoep met Spek (Pea soup with bacon): This soup is a slightly lighter variant of the previous recipe

Andijvie met Spek (Endives with bacon): A version of the popular "stamppot" where green leafy vegetables are mixed with mashed potatoes

Zuurkool met Rookworst (Saurkraut with smoked bacon): This section would not be complete without a sauerkraut recipe which is very popular in Holland.

Rode Kool (Red cabbage): A truly special addition to meat dishes.

Jachtschotel ("Hunter's stew"): A rich, warming winter stew.

Haché (Stewed steak): A hearty meat dish.

Appeltaart (apple pie): A delicious apple pie variation

Kruidkoek ("Spice cake"): A cake variation which provides a real taste of Holland