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What to eat and drink in the Netherlands
26.05.2024 - 13:27 / lonelyplanet.com
Hearty meat, mashed vegetables and huge wheels of cheese are just the start of the Dutch culinary story. The country has a natural larder of lush fields, pastures, coastline and waterways, and tens of thousands of acres of high-tech greenhouses.
Influences from its European neighbors and a mosaic of cultures – including its complex historical links to merchant trade, imperialism and immigration – plus a focus on sustainability all enrich the Netherland’s diverse food scene.
Ranging from herring and mayo-slathered fries to spicy rijsttafels (Indonesian-inspired small plates) and refined, increasingly plant-based contemporary Dutch cookery, these are the best food experiences in the Netherlands.
A great introduction to Dutch flavors is browsing a markt (market). Along with fresh produce and colorful flowers, stalls sell tantalizing sweet treats like warm, gooey stroopwafels (wafers sandwiched with sticky caramel syrup), poffertjes (puffy mini-pancakes dusted with icing sugar). Market stalls are also a good place to trawl for seasonal bakkerij (bakery) favorites like speculaas (spiced cookies) and oliebollen (deep-fried dough balls) popular around Christmas as well as localized regional specialities, and confectionery including the nation’s beloved salty licorice, drop. Savory Dutch snacks (herring, cheese and fries included) also abound.
Where to try it: Open-air markets set up in cities and towns at least once a week. In Rotterdam, the landmark covered Markthal has a heady array of food and drink stalls in a spectacular horseshoe-shaped building.
As a seafaring nation, fish is hugely popular, and none more so than haring (herring). Prized Hollandse Nieuwe, a national and EU-protected traditional speciality, is only caught from May to September. The traditional way to eat the raw, brine-cured delicacy it is to pinch the tail between your thumb and forefinger, tip your head back and dangle it from above. Alternatively you can have it chopped in small pieces with uitjes (diced onions) and zuur (sweet pickles) and eat it using a toothpick, or in a fluffy white roll as a broodje haring (herring sandwich).
Fried fish dishes you’ll see often include kibbeling (battered small pieces of whitefish like cod or hake, accompanied by garlic or tartar sauce) and lekkerbek (similar but larger filets, ie Dutch fish and chips).
Where to try it: The best herring is prepared freshly at haringhuizen (herring stands), haringhandels (herring carts) and vishandels (fishmongers), often emblazoned with red-white-and-blue Dutch flags, which are found all over the Netherlands (Stubbe's Haring, on Amsterdam’s Singel canal is an institution). At the coast near Den Haag, Scheveningen’s Vlaggetjesdag (Flag Day) celebrations commemorate
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