The humble Dutch fries. In a nation known for fierce and unadulterated debates, the Dutch will disregard standard social manners in the spirit of the argument.

Is Zwarte Piet racist or a nod to Dutch heritage? Does the government interfere too much or too little? And is wearing the burka a religious right or a national threat?

But above all these issues, there is one Dutch debate that rages supreme. The ultimate argument has divided families, split up relationships, and caused wars among friends. The debate that divides the nation: friet versus patat.

Two sides of the same coin

“We have to come up with a third, alternative word for fries (patat) or fries (friet),” tweeted Amsterdammer Mark Traa in 2019. “Otherwise, we as a country really can’t go further.”

But what makes these Dutch fries so differently delicious? Where did delicious Dutch fries come from? Out of the thousands of choices, which sauce do you choose? What the hell are war fries? And why can the Dutch not agree on a name?

We’re asking the real questions here at DutchReview, and delving into the ultimate guide to Dutch fries. Grab some friet patat popcorn, settle in, and enjoy the wild ride of Dutch fries.

What makes Dutch fries different?

Let’s make one thing crystal clear: in the land where Dutch masters honed their craft, where labourers stole land back from the sea, and home to a royal family that people don’t even hate that much, there is only one Dutch national treasure: the humble fries.

READ MORE | The Dutch food dream: 13 unmissable dishes in the Netherlands

Dutch fries are not slim, like the very American French fries — instead, they are broad, strong, and a little chunky. They’re not served in a pesky small container but an ingenious cardboard cone contraption sometimes adorned with the crown jewel: sauce holders.

Dutch fries are never submitted to a freezer’s cold blasts; instead, they are cut and served the same day. They are plunged into boiling oil a minimum of two times, resulting in a crispy outer fry and fluffy inner fry.

And finally, for the thick and chunky Dutch fries, one squirt of sauce is not enough.

For reasons unbeknownst to the masses, the sauce can only be heaped on top, saturating the top layer into a saucy mess, and neglecting the bottom layer to be distraughtly sauceless. More on sauce later.

Where did Dutch fries come from?

No one knows exactly who introduced this golden goodness to the world. There’s a lot of ongoing arguments about whether the French or the Belgians created fries in the first place.

One of the rumours is that French fries came about when American soldiers visited Europe during WWI. They were astonished by the delicious fries, heard the language spoken near them and wrote home to their sweethearts about the “French fries.”

However, the Americans were, in fact, in French-speaking Belgium. So french fries? Pffff! More like Belgian fries. The fries spread to Belgium’s neighbours, resulting in the delicious Dutch fries we enjoy today.

So is it ‘friet’ or ‘patat’?

The great Dutch fries debate rears its ugly head once again. It’s divided a nation — literally. The English version of this debate would literally be “fries or chips”. You can see why it’s so important to know the answer.

The Dutch website patatoffriet.nl (yes, there is a whole website dedicated to it) says that the majority of the Dutch tend to order patat. However, those from Brabant, Limburg, and Belgium would instead order friets.

According to freelance journalist and fry-enthusiast, Rens van de Plas, who conducted extensive research into the matter by analysing a whopping 153 restaurants’ menu cards, Dutchies say friet almost up to the border of the province of Utrecht.

But are the Dutch happy to just say “well, that’s okay, you call it your thing and I’ll call it mine”? Of course not! They’re Dutch, and they have to tell everyone their opinion all the time. We guess that’s one reason why we love them.

What should you put on your Dutch fries?

Every Dutch fry store comes with a long bibliography of sauces. You can choose one, or two, or three, or probably all of them if you pay enough (and you know, wanted all of them for some reason).

But, if you want to order Dutch fries just like a Dutchie, here are some popular things you can request:

Patat zonder — fries without. Fries, fries, and more fries with zero sauce. Nada, zip, zero.

Patat met — fries with mayonnaise. Easily the most popular with Dutchies, this is fries just with mayonnaise. They don’t even have to say the mayo part — just “fries with”, and that’s all the fry-artist needs to know.

Patat pinda — fries with peanut sauce. Thought to be from their Indonesian past. Not recommended for those with peanut allergies.

Patat special — fries special. Dutch fries with mayonnaise, combined with either ketchup or curry sauce and sprinkled with chopped white onion. Also SUPER popular.

Patat oorlog — war fries. Fries with mayonnaise, peanut sauce, and chopped white onion. Only for the very brave or very Dutch.

But when you approach a Dutch fries stall, you may be bewildered by all the options. We’ve translated every one we can think of below for your fry-eating pleasure:

Dutch fries today: the debate continues

The great friet debate has been saturating Twitter for years and was lastly sparked up again in 2019. We’ve translated some of the best ones below.

“Patates-friet. That was the original name. One part is used by one part of the population, another part by another part,”

“Potato fingers”

“P from fries + IET from fries = PIET. That word is really much less charged. Tonight we eat Piet.”

“Frietat. Compromise. Nobody happy. Resolved.”

Meanwhile, a very official survey from the prestigious food-ordering service Thuisbezorgd proves that the Dutch are divided:

“Hoera! Frietje have been in existence for 150 years. Or is it …. “patatje“?”

Whatever those golden slices of goodness are called, we only know one thing: Dutch fries are delicious!

What do you think of the humble Dutch fries? Are you team ‘Friet’ or team ‘Patat’? Let us know in the comments below!

During my first Dutch winter, I spent a lot of time missing my seasonal favourites from home instead of appreciating the Dutch delicacies in front of me. This year, I was determined to broaden my horizons and try some festive Dutch food.

To start off, I asked my Dutch friends a simple question: what was their idea of festive Dutch food?

The answers were surprisingly diverse, ranging from turkey to kerstkransjes to oliebollen and, nestled somewhere in between, the star of this post: the mysterious koek en zopie.

What is koek & zopie?

Koek & zopie simply refers to the combination of any warm beverage, be it Chocomel or glühwein, and a cookie — sold on the sides of frozen canals to deserving skaters.

However, if Wikipedia serves me well, the original zopie is an entirely different sort of drink that dates back to the seventeenth century and is decidedly less tasty — but I’m getting ahead of myself.

Koek & zopie: a Dutch mystery

There were two major driving forces in my decision to try my hands at the ‘original’ zopie recipe:

• First, when my boyfriend initially answered my question about festive Dutch food via WhatsApp, koek & zopie was autocorrected to koek & Sophie.
• Second, after some preliminary research, I discovered that there was next to no information available online about this mysterious concoction.

So really, not much was known about this Dutch concept. All I found was a single recipe, varying very subtly between two or three websites, each variation more vague than the one before.

There were no pictures. No descriptions of the taste or the texture or the smell. Nothing!

I knew then that I would have to change that.

READ MORE | Your guide to all the ‘lekker’ Dutch festive food and drinks you can enjoy (guilt free) this holiday season

(In keeping with the Dutch tradition, koek & zopie really ought to be enjoyed after a rigorous ice skating session. If you don’t happen to live near a skating rink, or if you’re just not big on the sport, you can always opt to simulate this part of the tradition. I did this by throwing open the bathroom window and sitting on the icy cold tiled floor. )

How to make authentic Dutch zopie

It was with a sense of mounting excitement that I grabbed a pen and noted down the ingredients needed to make my kook & zopie: beer, cinnamon, sugar, a lemon, cloves, and an egg.

I pushed aside any creeping doubts, so curious was I about this seventeenth-century tradition. Into a saucepan went three cans of beer, followed by the lemon, cinnamon and clove. Everything disappeared into a furiously bubbling foam. It wasn’t a very promising start.

Some ten minutes later, the apartment had acquired the distinct odour of a bar full of sweaty, enthusiastic dancers at 4 o’clock in the morning. On the other hand, the simmering concoction actually looked surprisingly nice — a bit like glühwein, in fact, only with a less appetizing smell.

READ MORE | 11 Dutch treats that you need to eat (like, right now)

All in all, it was rather encouraging. Until I thought it’d be a good idea to stir it, at which point the foam, which I’d foolishly thought had already dissipated, came back with a vengeance.

But no matter! I’d reached the most intriguing step in the entire process … the binding. Every variation of the recipe instructed me to use a mixture of egg and sugar, beaten to an undefined extent, to “bind” the beer.

What I was supposed to bind the beer into (or why I wanted to bind the beer in the first place) was not a problem that arose on any of the pages, so I simply did as I was told and, with a final nervous gulp, I poured the beaten egg and sugar mixture into the bubbling liquid.

At this point, it occurred to me that this whole thing might be an elaborate Internet prank.

There is, in fact, nothing illuminating in the binding step. You grab a wooden spoon and stir like your life depends on it, holding your breath and silently praying you don’t end up with scrambled eggs, and for what?

An ever-so-slightly paler liquid than you started out with, and no further understanding of the process.

I don’t know what I was expecting … that the beer would mix with the raw egg to form a divine eggnog-like finish? Maybe. That I would uncover a delicious albeit forgotten treasure in the realm of festive Dutch food? Admittedly … yes.

Koek & zopie: my verdict

To be fair, it wasn’t terrible (though that may be the rum talking).

I served it in big glass mugs and we drank it with bemused expressions, alternately sipping, masking the taste with a family pack of speculaas, and stirring to prevent the fine floating egg particles from settling down at the bottom, all the while reassuring ourselves that it was “actually not that bad.”

No one touched the leftovers. In the fridge, the egg separated from the beer at an alarming rate until, two days later, I had to admit defeat and flush it down the toilet. At least now I understood why the recipe was no longer in use.

Would I make it again? No. Should you try it? Yes, if only for the laughs.

Alternatively, just make some glühwein.

Koek & zopie: the recipe

Does that look lekker to you? Then it’s time you try for yourself. Here’s the recipe I used for my zopie:

• 3 bottles of dark beer
• 1 cinnamon stick
• 2 whole cloves
• 2 slices lemon
• 125g brown sugar
• 2 whole eggs
• liberal amounts of rum

Bring the beer to a simmer with the cinnamon, lemon and cloves. In the meantime, beat the sugar and egg together. (I won’t tell you how much because that would take away all the fun. And honestly, because I still don’t know.)

Finally, add the egg/sugar mixture to the hot beer, stirring frantically all the while. Serve immediately and top off each portion with a big splash of rum. The more rum, the better. Trust me on this one.

Last but not least: get a cookie or a piece of cake for your koek — and there you go!

Have you tried this (kind of) tasty Dutch beverage? Tell us your thoughts in the comments below! 

It’s 6 PM, and you know what that means: first beer of the day, you might say, or a nice glass of wine? WRONG! Well, at least in the Netherlands, it means that it’s dinnertime.  

Wait a minute – 6 PM? Won’t you be hungry again at like…11 PM? And when is lunch then?

So many questions! 

What is it?

Basically, the Dutch have a reputation for having dinner very, very early.

This means that if 4 PM counts as ‘afternoon’ and 5 PM as ‘late afternoon’, then 5:30 PM could just as well be Dutch avondeten (dinner). 

If you’re an Italian or Spaniard, this is shocking.

If you’re from Germany or Denmark, you might shrug it off.

Now, obviously, not every Dutchie will choose to have dinner this early. But there sure as hell won’t be any raised eyebrows at a 6 PM dinner invite either.

Why do they do it?

Well, one theory looks at the Dutch dinner culture and how eating habits changed during the industrial revolution.

Originally, it was pretty common for the working classes to have a warm meal around noon.

But with the dreary factory work keeping them away from home all day, a warm dinner was bitterly needed when they returned early in the evening. 

On a more modern note, the Dutch are infamous for doing a terrible job at lunch.

Meaning, Dutch Lunch (it’s a thing) most probably consists of bread with cheese (broodje kaas) — or anything else as long as it’s quick, efficient, dairy-heavy and beige, of course.

So, of course, it makes sense that those Dutchies are hungry again at 5 PM — craving a steaming hot plate of stamppot or Surinamese roti.  

Why is it quirky? 

Well, it just sort of gets in the way of things sometimes. 

First off, you can’t just call during Dutch dinner time.

Wanna have a quick chat with your Dutch friend after work? They might get annoyed about being interrupted by your phone call when trying to gobble down some mustard soup. 

Or you’ve met with a Dutch friend for an afternoon coffee, and an hour later, they are already rushing to get home?

Yep. You guessed it. Dutch dinner time.  

One last example: you’re sitting with a group of Dutchies in a bar. It’s the early evening, you’ve had a couple of beers and your stomach is growling.

“Anyone up for frietjes?” you ask. But no one wants to join you for 7 PM fries, because they’ve already eaten.

Should you join in? 

Sure, why not. It will definitely make your life in the Netherlands a little bit easier sometimes.

And isn’t it supposed to be healthier for you anyway?

Or, top tip: Just have two dinners!

One to please the Dutch, the other four hours later at 11 PM because your growling stomach won’t let you sleep. Your choice.

What do you think of this Dutch quirk? Have you experienced it? Tell us in the comments below!

It’s raining, it’s pouring… and you might be looking for an easy way to get a delicious meal delivered right to your doorstep. Luckily, the Netherlands has a bunch of food delivery apps that make the process an absolute breeze!

Despite the generally high prices of food delivery or getting takeaway in the Netherlands, they’re a great relief on those days when you just can’t be bothered to cook.

(Or when you’re all out of groceries and a ferocious Dutch rainstorm is raging outside.)

Feeling peckish already? Let’s run through the two best apps for ordering food in the Netherlands!

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Ordering food via an app

With Deliveroo exiting the Dutch market, the two main food delivery apps in the Netherlands are Thuisbezorgd and Uber Eats.

READ MORE | Online grocery shopping: a guide to Dutch grocery delivery services

Thuisbezorgd: average-price, great for comfort food

What has a patriotically orange app and a wide range of moderately priced restaurants? That’s right, it’s Thuisbezorgd!

If you’re craving good, old-fashioned comfort food like burgers, pizza, or Chinese and Surinamese food, then you’ll probably enjoy the selection on this app.

If, however, you’re looking for trendier restaurants — like niche vegan places or fancy steak joints — then you may not have as much luck.

Range of eateries aside, Thuisbezorgd has a handy feature that lets you track when your food is in the process of being made and when it’s been collected by the delivery driver.

With an estimate of how long the process will take, you can feel free to slip into the shower or pop on a Netflix show, knowing you won’t miss your order.

I also like the fact that if I order five times from specific restaurants, I can receive a certain percentage off of my next meal from them. Depending on the price of your orders, this can range from €6 to €15 — or higher.

Uber Eats: pricier, but a wider range of restaurants

In contrast to Thuisbezorgd, Uber Eats often has slightly more expensive restaurants available for you to choose from. However, you get what you pay for, as Uber Eats partners with certain restaurants in order to be their ‘exclusive’ delivery partner.

What this means is that some restaurants will only deliver through Uber Eats, making the somewhat higher price a good deal if you want access to a far wider range of restaurants than its competitors.

Uber Eats also has a fantastic tracking system that lets you watch your food hurry its way to you. (So you’ll probably not have to dash to the door in your undies if your order arrives a whole half hour before it’s supposed to! )

However, one of my favourite parts about Uber Eats has to be how functional and easy to navigate its app is. It ‘learns’ your preferences and suggests new restaurants to you based on the selection you already enjoy.

The restaurant’s own delivery service

Some restaurants in the Netherlands choose not to partner with a third-party delivery service like Uber Eats or Thuisbezorgd. This means that you’ll have to place your order through the restaurant’s website or just call them.

Whilst this may not sound super convenient, it may actually help you save money!

I’ve found that several delivery services will add a percentage to your order price for service costs (not delivery fees), which isn’t the case when ordering directly from a restaurant — so if you feel like taking a page from the Dutch’s book and saving like a pro, this is the way to go.

What’s your go-to choice for getting food delivered in the Netherlands? Tell us in the comments below!

As this year draws to a close, millions of oliebollen will be baked and eaten in the Netherlands.

While many tourists and expats get hooked on the oily snack, the interesting questions remain: why do the Dutch eat oliebollen around Christmas and New Year’s Eve? And where did this doughy snack come from?

So while you’re here, grab a drink, a seat, and an oliebol, and let us discuss the delicious Dutch delicacy.

First of all, what are oliebollen?

Oliebollen are small balls of dough that have been fried in a pan with a layer of oil — hence, the (translated) name: oil balls.

This Dutch dessert is usually eaten on New Year’s Eve, with raisins/currants inside or powdered sugar on top. You can also add other ingredients to the batter, such as cinnamon or apple pieces.

READ MORE | Gourmetten: A ‘gezellige’ evening of classic Dutch dining

They are called oliebollen or smoutballen in the Netherlands, smoutebollen in Flanders, croustillons in Wallonia, and schmalzkugeln in Eastern Belgium and Germany.

Origins of the oliebol

The history of the oliebol goes back a long time. Nobody knows who ate the first oliebol, or how they made their way into the low countries. 

Die-hard oliebollen fans and experts point to a painting by Aelbert Cuyp from about 1652 depicting a cooking pot with oliebollen, to show that they have existed for a long time in the Netherlands.

READ MORE | Dutch Quirk #15: cram oliebollen into their mouths as soon as it gets cold

There are some people who believe that the oliebol might have been brought to the Netherlands from Portugal and Spain by Sephardic Jews who were forced to flee from the Spanish Inquisition in the Middle Ages.

At that time, there was already a delicacy in Portugal that looked a lot like an oliebol.

But let’s be honest, none of these facts will convince any Dutchie that the oliebol is not Dutch all the way to its doughy, fatty core.

Batavians and Frisians

Another story goes back even further to a time when the Batavians and the Frisians would eat food made of a kind of fatty dough around the turn of the year in order to escape a Germanic goddess known as Perchta or Berchta.

It was believed that in the winter, she would go around with a sword, ripping open the stomachs of those whose bellies were not fat.

Only those with fat bellies filled with this fatty dough were spared. (So eat up, people! No diets this year .)

So why are oliebollen eaten during the holidays?

There are several theories about why the Dutch eat oliebollen around Christmas and on New Year’s Eve. Some Dutch folks believe that the practice originated in the Middle Ages.

In some areas, it was common for people to fast between St. Martin (November 11) and Christmas. After this period of fasting was over, they feasted, drank and ate.

“Oil cakes” were an important part of this celebration because they were filling and fattening, and thus perfect for the winter period — especially after such a long fast.

In the time between Christmas, New Year’s and Epiphany, it was also a late medieval custom for the poor and vagrants to go door-to-door to get something to eat in exchange for a New Year’s wish or a song. 

Oliebollen could have been part of that tradition because they were cheap to make and satisfying.

These days, oliebollen can be bought at small mobile food trucks at train stations all over the country. It is customary to eat them with powdered sugar, and on New Year’s Eve, to wash them down with some champagne.

Some tasty oliebollen facts

• The first recipe for oliebollen, “oil cakes”, can be found in a cookbook from 1667: “De verstandige kock” (the wise cook). Those “oil cakes” were flat, and filled with raisins, apples, and almonds, among other things.
• When Holland became more prosperous in the 17th century and worldwide trade made it easy to obtain olive oil and flour, cakes became thicker and fried in more oil, and that was how the modern-day oliebol was created.
• In 1868 the Dutch dictionary, Van Dale recorded the word “oliebol” and soon after that, the name “oil cake” kind of disappeared.
• There is no word in any other language for “oliebol“. In the United States, they are called “Dutch doughnuts”.

Have you ever tried the oliebol, and what are they called in your country? Tell us your experiences in the comments below!

Editor’s Note: This article was originally published in November 2020 and was fully updated in December 2023 for your reading pleasure. 

Christmas is right around the corner, which means: it’s time for the feasting on Dutch festive food to begin!

You might be wondering what to feed your Dutch friends when they come over during the holidays (other than hagelslag and pindakaas), so we’re here with the ultimate guide to Dutch festive food and drinks.

With the holiday season fast approaching, supermarkets are already stocking up on all the regular festive food and drinks that the Dutch enjoy.

But if you’re feeling unsure about what everything is and when to eat it, there is no need to panic, our guide to the best Dutch festive food and drinks has your back!

Sinterklaas: the Dutch Saint Nick

As you have already experienced, Sinterklaas is a beloved mythical figure based on Saint Nicholas.

In the Netherlands, Sinterklaas (the event) is celebrated from mid-November when Sinterklaas arrives from Spain on a steamboat and then rides through the streets on his white horse.

His sooty assistants throw candy and either kruidnoten or pepernoten into the crowd while children cheer and sing traditional Sinterklaas songs.

READ MORE | Zwarte Piet: the full guide to the Netherlands’ most controversial tradition

In the lead-up to Saint Nicholas’ Eve and Day, many traditions are practised, including children leaving shoes out to be filled with candy, leaving a carrot for Sinterklaas’ horse and gift-giving.

On the evening of December 5, the main present is also received.

The celebration is often seen as only for children, and once children are old enough, many Dutch families switch to gift-giving only on Christmas. Still, there are plenty of yummy treats for any age to try during Sinterklaas!

The festive food and drink during Sinterklaas

Now that you’re up to date on the traditions, let’s get into the good stuff: the food that will fill your belly.

Kruidnoten

Kruidnoten — one of the treats that Sinterklaas often throws to children are these little biscuit-like treats.

Made with the same ingredients as speculaas and tasting a little like gingerbread, kruidnoten are ridiculously delicious, and you won’t be able to have just one! Try the recipe here.

Speculaas cookies

Speculaas cookies are spiced biscuits made with pepper, cinnamon, ginger, cloves, cardamom and nutmeg.

Foreigners often know them as ‘windmill cookies’ as they are often made in the shape of windmills, but they can be made into almost any shape. Get the recipe here.

Pepernoten

Pepernoten are slightly similar to kruidnoten, also being small little biscuit-like treats, but are spiced with sugar and anise.

Slightly more peppery than kruidnoten (obviously), pepernoten are a popular treat during Sinterklaas. Try the recipe here.

Chocolate letters

Chocolate letters are one of the gifts often exchanged during Sinterklaas. They’re chocolates shaped in the first letter of the gift-receivers name. You can get them from any of the local supermarkets.

Sinterklaas schuimpjes

Another candy that starts popping up all through Lidl, Hema, and Albert Heijn are the Sinterklaas schuimpjes.

These chewy candies are apparently meringues, although they don’t taste like the usual sort of meringue. Grab a packet of these colourful treats next time you’re shopping!

Bischopswijn

This is the Dutch version of gluwhein (or mulled wine) and is named after the ‘Bishop’ of Sinterklaas. Try out the recipe for this warming drink here.

Christmas in the Netherlands

Christmas celebrations in the Netherlands are fairly similar to other western countries and traditions, even though it’s only recently become more commonly celebrated.

READ MORE | What happens during Christmas in the Netherlands? A guide to the winter holidays

The Dutch like to put up Christmas trees and decorate their houses, give gifts and gather with family for a meal.

They call December 25 and 26 ‘First’ and ‘Second’ Christmas Day and will often spend time with their families on either or both days, celebrating with the traditional Christmas foods of meat and vegetables.

READ MORE| Dutch Quirk 113: Have multiple Christmas Days (because one isn’t enough)

Why not try some of these recipes for your own Christmas celebrations this year?

Dutch festive food and drink at Christmas in the Netherlands

Banketstaaf

One of the traditional treats served during Christmas is this pastry filled with almond paste.

Often shaped into letters, you can try the recipe here, or simply buy some at your local supermarket as soon as Christmas is on its way!

Jan Hagel cookies

The Dutch certainly like to eat cookies during the festive period as here is another type, the Jan Hagel cookies flavoured with almonds, cinnamon and crystallized sugar.

They can be cut into different shapes and served with ice cream as a dessert or next to your cup of coffee. Recipe here.

Kerstkranjes

Another type of cookie, kerstkranjes (Christmas wreath cookies), are made to decorate the Christmas tree, but also to eat! Slightly lemony, get the recipe here.

Kerststol

Kerststol is a bread made with dried fruits soaked in liqueur, and stuffed with almond paste. Lovely as part of your Christmas breakfast, or with coffee, try the recipe here.

Boerenjongens

A speciality from the northern province of Groningen, boerenjongens is a drink made with sultanas, brandy and spices.

It is served with a spoon to eat the brandy-soaked sultanas, or they are scooped out and added to desserts. Try out the recipe here.

Advocaat

This traditional Dutch alcoholic drink can be enjoyed at any time but is especially nice at Christmas.

Similar to eggnog, it can either be served with ice cream and/or cream as a dessert or on its own, but you’ll probably need a spoon. Get a recipe here.

New Years in the Netherlands

In the Netherlands, the New Year is celebrated on both ‘Old’ (December 31) and ‘New’ (January 1) Year’s Days, with different traditional activities.

On New Year’s Eve (or Old Year’s Day) people meet up with family and/or friends to bring in the celebration with food and drink, watching of the top 100 music countdown on televisions, and fireworks.

Every man, woman, child and dog erupts onto the streets at midnight to release hundreds of thousands of shop-bought fireworks into the freezing night air.

There are no rules or restrictions, and the cacophony of explosions is truly a sight (and sound) to behold!

On New Year’s Day, a Dutch tradition is to take a New Year’s swim in the frigid cold waters of the North Sea.

These swims take place all around the country, but the biggest is to be found at Scheveningen.

It’s certainly one way to cure your hangover!

New Years food and drink in the Netherlands

Oliebollen

The quintessential Dutch treat, these deep-fried balls (literally, oily-balls) are warm and delicious.

Vans selling them will start popping up around the Netherlands from October onwards, but they are traditionally a New Year’s food. Grab a bag from a street vendor or get a recipe here.

READ MORE | Dutch Quirk #15: cram oliebollen into their mouths as soon as it gets cold

Appelbeignets

Another delicious deep-fried treat traditionally served at New Year are these apple fritters (called appelbeignets or appelflappen).

Sort of like a cross between an apple pie and a doughnut, you will rarely attend a Dutch New Year party without finding a plate of these alongside the oliebollen. Get the recipe here.

Speculaas coffee

While the Dutch will drink any usual alcoholic drink to celebrate New Year, if you want to feel ‘really Dutch’, then why not try a coffee laced with Schelvispekel liqueur — a Dutch brandy that tastes like speculaas! Get a recipe here.

Erwtensoep (snert)

If you are brave enough to try the New Year’s Day swim, then you will definitely need to warm up later, so the traditional Dutch snert (split pea soup) is a hearty choice.

This thick soup is made throughout the colder months but would be a perfect way to ring in the New Year, Dutch style! Try the recipe here.

What are your favourite festive Dutch foods? Tell us know in the comments below!

Editor’s Note: This article was originally published in November 2016 but was updated in December 2023 for your reading pleasure.

Anyone who has lived in the Netherlands for more than a month knows that buying groceries here can be expensive.

If you’re ballin’ on a budget, getting things from your local Albert Heijn can feel like a splurge, even with all the nice deals you can get with your trusty bonus card.

Whether you’re a frugal student, held back by the soaring inflation, or simply trying to pinch pennies where you can, you’re probably wondering: what are some cheaper alternatives that won’t have you spending half of your monthly budget on groceries?

What are the cheapest supermarkets in the Netherlands?

In the time since I first moved to the Netherlands, I’ve uncovered many cheaper alternatives to that inviting blue Albert Heijn sign that greets most internationals once they’ve set foot here.

Let’s run through them!

Dirk: the classic Dutch supermarket

If you’re looking for an affordable option, you can’t go wrong with Dirk — a Dutch supermarket on the cheaper end of the spectrum.

In addition to its wallet-friendly prices, my favourite thing about this supermarket is that it’s nearly as widespread as AH and Jumbo. With 125 stores around the country, you can probably find one close to you.

You can find almost everything you need here — from food to beauty household items. It also has some great promotions, and it’s not uncommon to find food products for as low as €1.

Pro tip: Dirk also has great bread (we confirm this from DutchReview’s daily lunch experiences).

Jumbo: a cheaper alternative to Albert Heijn

In my opinion, Jumbo is AH’s main Dutch competitor in terms of price and general quality. You can still find the same regular products in both stores, but what gives Jumbo the competitive edge is that it’s slightly cheaper.

READ MORE | Online grocery shopping: a guide to Dutch grocery delivery services

It also has in-store brand products, which can cover a wide range of items for your daily needs.

Some of their stores are smaller, so we recommend going to the bigger ones if you plan on exclusively doing your grocery shopping there.

Nettorama: a cheap Dutch classic

If you have a Nettorama somewhere near you, you’re in luck. This place calls itself a “brand discounter” and sells many well-known brands for a fraction of their normal price (often if you buy in bulk).

People generally say that Nettorama is like the better version of Aldi and the lesser version of Jumbo and Dirk.

They have a great selection of products, but their presentation sometimes isn’t the best. But hey, if it can save us money, we don’t care.

Aldi: the cheap and cheerful supermarket in the Netherlands

Aldi is a classic when it comes to cheap supermarkets. The popular German brand isn’t the prettiest supermarket around, as many products are displayed in cardboard boxes instead of shelves.

READ MORE | Best supermarkets in the Netherlands: the international’s guide

What I liked about Aldi is that it’s great for covering all your basics, like bread, pasta, cheese, and general household items.

They also have weekly promotions so that you can get products even cheaper. While it might not be fancy, it puts food on the table.

Lidl: another cheap supermarket in the Netherlands

Lidl is essentially Aldi’s slightly more expensive sister. I’ve found that it has a very similar layout, a comparable price range, and the same no-nonsense approach to shopping.

Whilst slightly pricier than Aldi, the upside is that you can find a wider range of products and the quality is generally better.

Unfortunately, they’re usually not located close to city centres in the Netherlands, so you will probably need to travel a bit to find your closest store. Still, it’s worth the journey if you’re on a budget!

What are the alternatives to big-chain supermarkets in the Netherlands?

Okay, so we’ve covered the most popular supermarket chains here in the Netherlands, but what about off-brand, smaller shops and stores?

Family-run or small grocery stores in the Netherlands

Your socialist leanings might lead you to avoid big chains which pollute the environment and give questionable pay to their employees. Or you just want a cheaper alternative.

Well, then small family-owned businesses are a fair and great choice. They can be much cheaper than regular supermarkets, with some local stores being in the same price range as budget supermarkets like Aldi.

Because the Netherlands is such a multicultural country, the advantage of going to local stores is that you can find a wide range of food from other cultures.

For example, you can go to Indian, Asian or Surinamese stores to get more flavour than you’ll find in all Dutch stamppot combined. Heck, if you are looking for cheap alcohol, then a Polish store will definitely do the job.

Farmers’ markets in the Netherlands

Another great alternative to supermarkets is going to a farmers’ market. You can get a kilo of veggies for as little as one euro — the only problem is using them all up before they go bad. Fresh produce at a great price, what’s not to love?

READ MORE | The 18 best markets in Amsterdam: the ultimate guide

So when you’re at a farmers’ market, don’t go overboard because odds are you might commit some food waste if you over-buy.

There’s a good variety of farmers’ markets in the Netherlands. Some of them lean towards more organic and eco branding, while others just resemble butchers and greengrocers.

We strongly recommend the Haagse Markt in The Hague, which is one of the largest outdoor markets in Europe. It not only sells food, but you can also find clothes, electronics, and a range of household items.

No matter what you’re shopping for, it’s almost guaranteed that you can save some money by not going to AH. So, find your nearest cheap store, and let the savings begin.

Do you have any other recommendations for those who want to get groceries for cheap? Tell us in the comments below!

You haven’t celebrated Christmas in the Netherlands properly if you haven’t done gourmetten. Gour-what-en? Exactly.

If you’re the foreigner in a relationship and this is your first time visiting your Dutch in-laws, you have a 50/50 chance of walking into a night of gourmetten. Same goes for a wintery dinner party with your Dutch friends.

What is it? How do you prepare for it? What’s the proper gourmet etiquette? Stay calm and read on — it will be fine (and filthy).

What is gourmetten in the Netherlands?

Thou shall take a crapload of weird little meats, tiny pans, a raclette-like device (gourmetschotel) and an enormous variety of side dishes and sauces. Combine it all, and FEAST!

In other words: gourmetten in the Netherlands is a culinary tradition that involves sitting together and cooking your food at the dining table using a special tabletop grill or hotplate. Gezellig!

It’s especially popular around Christmas time, but every ‘special’ night in the months between September and April is a good enough excuse to get the greasy old device out.

Of course, it’s slightly looked down upon by the high-culture culinary crowd (what part of Dutch cuisine isn’t?) — but most regular Dutch folk consider the tradition a fitting way to stuff themselves with huge quantities of wine and meat.

READ MORE | What happens during Christmas in the Netherlands? A guide to the winter holidays

The origins of this totally-not-Calvinistic tradition are unclear. Allegedly, two chefs toured the country in the ’70s in order to promote gourmetten to Dutch housewives. Originally, it was a thing of the Swiss people.

Secretly, the meat industry was behind this tour de carne, and their plan definitely worked. At least when my family does gourmetten, I can safely say that we boost that industry by a few kilos.

What are you eating when you do gourmetting?

The first rule of the Gourmetten Club is never to ask what the hell the meat consists of. Anyway, the main thing you’ll be eating is cheap baguettes and sauces. So who needs to know?

Because it takes a while to heat the device, your mom will continuously warn you about not starting the gourmetten process too soon. So inevitably, you will start to devour all the bread and little pots of sauces on the table first.

Finally, the thing is hot enough, and you’ve buttered your little pan. It’s time to tackle this big boy gourmetschotel that mother bought at the Albert Heijn.

READ MORE | Dutch Quirk #70: eat too much and have to uitbuik afterwards

Obviously, all families have their own traditions, but there’s a certain amount of similarity with what’s on the menu.

We’ve got:

• Little beef steaks (gone in a blink, the Dutch uncle will poach these right at the start of dinner)
• Little chicken fillets (“CHECK IF IT’S COMPLETELY COOKED THROUGH OR YOU WILL DIE FROM SALMONELLA”)
• Little hamburgers (if your mother-in-law just chops up a big one, then just ditch your partner, you’re better than that)
• Little turkey pieces (might be chicken, best to blacken it)
• Some chopped onions, mushrooms and other veggies (because that makes it… healthy?)
• Little slavinken (minced meat rolls with bacon wrapped around them — how can we say anything bad about that?)

Hosting your own gourmet party and unsure what exactly to get? Worry not, most Dutch supermarkets sell pre-packaged gourmet-meat-assortment-sets that come with all the essentials.

Gourmet etiquette: dos and don’ts of gourmetten in the Netherlands

Now it’s time to let you in on some insider knowledge: how to act during a Dutch gourmetten party. Yup, there are some unspoken rules that you should stick to when the ol’ table grill comes out.

Timing and turn taking

Gourmetten is a sloppy dining experience that requires some almost-skillful cooperation. Remember, you’re cooking on a tiny grill, around a table that’s equally as tiny, with numerous hungry Duchies.

To ensure a smooth gourmetten session in which nobody is left hungry, make sure you allow everyone to eat (even if it’s hard to take a break).

Maintaining a good social atmosphere

Getting together with the fam? Some old friends you haven’t seen in a while? Things can quickly get out of hand — especially if there’s a bit too much wine involved.

So, you know the drill: avoid touchy subjects, don’t be too direct, and try not to start a fight with your partner (or their parents).

Clean up responsibilities

Once you’re done eating, take a moment to breathe. Trust me, you’ll need it.

After that, quickly help your host clear the table and air out the room. Desert here we come!

Why do Dutchies like gourmetten so much?

So why is gourmetten such an essential Dutch tradition? Well, there is meat, sauce, and wine everywhere! What’s not to like?

Besides gluttony, there’s also the upside of messing around with the little sauces, meats, and pans. This way, you can finally avoid having an actual conversation with your relatives about how “Zwarte Piet is just a tradition“, and people should leave it alone ().

Your mother-in-law likes it because she doesn’t have to cook. Dutch people like it because they secretly know there is (at least a little) more to Dutch cuisine than that. So hey! Everybody’s happy, right?

So, what’s the filthy part about gourmetten in the Netherlands?

Haven’t you been reading? There is a lot of food and wine on the table! That means it won’t be long until someone spills some wine or your brother-in-law lets a huge one rip.

And then there’s the smell. The unmistakable smell of a gourmet party is a mix of nostalgia, and a hint of burnt grease and ‘snackbar‘. Do not underestimate it! It will be lingering for days to come, all your clothes will need some serious cleaning, and you better get the good shampoo out to cleanse those locks.

The final verdict? Gourmetten is a great Dutch tradition! It’s a total slam dunk in the gezelligheid and culinary department. So hug those in-laws if they’re into gourmetten!

What do you think of this Dutch culinary classic? Tell us in the comments below! Editor’s Note: This article was originally published in December 2017 and was fully updated in December 2023 for your reading pleasure.

Om, nom, nom — that’s the perpetual background score to my day, so naturally, when I arrived in the Netherlands my first thought was: Dutch food! 

I won’t lie, I was quite disappointed when I was told that there is no real “Dutch cuisine” (the Dutchies agreed) — but my inner foodie knew I wasn’t giving up that easily!

I decided to set out on my own little adventure into the world of Dutch delicacies and I found some surprising treasures along the way.

1. Stroopwafel: syrup sandwiches

Meet the stroopwafel — arguably the most popular Dutch snack.

The stroopwafel is a thin biscuit made of a caramel filling encased in dough. Although originally from Gouda, this syrupy wonder can now be found all over the world.

It’s available in several flavours, right from chocolate to honey, a must-try is the classic version – the humble caramel. Doesn’t matter how you eat it, hot or cold, you’ll be sure to love it.

2. Poffertjes: baby pancakes

Can we start with how adorable poffertjes look?

Poffertjes are a tinier, fluffier version of the pancake, and you’ll find numerous outdoor stalls selling them with a variety of toppings.

The classic version includes powdered sugar and butter — but feel free to level up the yumminess (and calories) by slathering on some whipped cream, syrup and strawberries!

3. Bitterballen: fried, breadcrumbed meatballs

I was quite fascinated by these since all that I was ever asked in relation to Dutch food was, “Have you tried bitterballen yet?”

I finally did. And I wasn’t disappointed.

Bitterballen is a fast-favourite Dutch snack, found in almost every nook and corner of the country. Filled with soft (almost liquid) meat goodness inside, coated with bread crumbs and deep-fried — what is there not to like? Best served with een biertje!

4. Friet/Patat: French fries on steroids

We all know and love the humble French fry, but you may occasionally have a hankering for something more substantial. Enter… frietjes (or patatjes).

Thicker than normal fries, the Dutch version has them with raw chopped onions and mayonnaise, topped with peanut sauce. The combination is known as a patatje oorlog or fries at war (an accurate depiction of the state of the plate).

By the way, did you know there is also a war on what to call fries? The north of Holland (including Rotterdam) says patat whereas the south (and Belgium) calls them friet.

5. Kroketten: fried, breadcrumbed cylinders

Outside of the Netherlands, a kroket is known as the humble croquette. It’s extremely similar to the bitterballen, except for its shape.

Originally, krokets were made from ragout, but my personal favourite is the kaaskroket that’s filled with cheese. (Hey, no judgements, okay — who doesn’t like fried cheese?)

You can eat a kroket on its own, or have it in a sandwich or burger with mustard on the side.

6. Oliebollen: round Dutch doughnuts

Talk about a Dutch winter treat! By custom, oliebollen are meant to be served on New Year’s Eve. However, come December, you’ll already find several oliebollen stalls popping up.

The literal translation of oliebollen (“oil balls”) definitely doesn’t do justice to these delicious deep-fried balls of dough!

Fun fact: if you add raisins or currants to the good old oliebol, you get the krentenbol! For maximum deliciousness, eat these with powdered sugar and your bare hands.

7. Kruidnoten & pepernoten: mini spice cookies

Pepernoten, which literally translates into “pepper nuts”, is another Dutch Sinterklaas and Kerstmis (Christmas) tradition.

With a hint of spice and loads of crunch, these have got me hooked since the day I first tried them. I prefer the ones with chocolate, but you can find a crazy variety of flavours, from cappuccino to tajine.

An old Dutch custom is to throw handfuls of pepernoten for the children to find — and now I know why children are so excited to eat them off the floor!

8. Kapsalon: the Dutch version of loaded fries

The Dutch kapsalon is a recent invention. Created in 2003 in Rotterdam, the dish consists of french fries topped with shawarma and layers of Gouda cheese.

This is then heated in an oven until the cheese becomes a beautiful oozy mess — all in a disposable takeaway box. Top it with a layer of shredded lettuce, garlic sauce and sambal, and you’re good to go!

Fun fact: Kapsalon in Dutch means “hairdressing salon”, referring to one of the inventors of the dish who was a hairdresser. (Talk about a killer cut!)

9. Bread with peanut butter and sambal

Google or Wikipedia can’t reveal this secret to you — you have to be friends with Dutchies. Let me introduce you to the amazing combination of sambal and pindakaas (peanut butter)!

Sambal is a spicy chilli paste of Indonesian origin that made its way to Holland through the Javanese and Surinamese populations, and peanut butter is well… peanut butter.

Take a piece of bread, coat it well with peanut butter and top it with sambal and voila! You have a slice of heaven.

10. Hagelslag: decadent chocolate sprinkles

Don’t get confused if your boss gifts this to you on your first day (like I was). Instead, say hi to a Dutch tradition!

Hagelslag is Dutchies’ answer to sprinkles — only these are nothing like traditional sprinkles. They also come in different varieties, with chocolate, fruit, and aniseed being the most popular.

You would normally associate sprinkles with children, but not in the Netherlands. Here, it’s normal for adults to eat this for breakfast or lunch.

Grab a Dutch beschuit (twice-baked round toast), add some butter (so that the sprinkles stick) and sprinkle on some hagelslag.

11. Stamppot: classic Dutch comfort food

You can’t get more Dutch than stamppot!

Having originated sometime in the 1600s, stamppot is a dish steeped in tradition. Also known as the “winter dish”, stamppot is made from potatoes mashed with one or several vegetables.

True to Dutch form, you can have several variants here as well.

There’s andijviestamppot (endive mashed with potatoes), zuurkoolstamppot (sauerkraut mashed with potatoes), boerenkoolstamppot (cabbage mixed with mashed potatoes)…the list is endless!

12. Rookworst: smoked horseshoe sausage

A rookworst, or smoked sausage, is made by mixing ground meat with spices and salt and then stuffing it into a casing. The butcher then smokes it in a smoke cabinet, ensuring the shelf life of the sausage and giving it its classic taste.

The end result? A horseshoe-shaped sausage with a golden brown hue.

There are two types of rookworst: Gelderse and raw. The Gelderse is pre-cooked and sold vacuum-packed, so it can simply be reheated for consumption, whilst the raw variety should always be cooked.

Rookworsten are best served with a piping hot dish of stamppot!

13. Tompouce: the Dutch mille-feuille

The tompouce or tompoes is a rectangular desert, with sweet pastry cream sandwiched between two layers of puff pastry and topped with pink icing.

The tompouce is not an easy dessert to conquer, however. It’s even inspired several amusing articles on “Hoe eet je een tompoes?” (How do you eat a tompoes?)

Usually served with koffie or thee, the pastry was created by a baker from Amsterdam whose inspiration was a dwarf from an American circus visiting the Netherlands between 1844 and 1845!

What’s your favourite Dutch food dish? Let us know in the comments below!
Editor’s Note: This article was originally published in February 2020, and was fully updated in November 2023 for your reading pleasure.

Thanks to decades of innovation and hard work, the Netherlands is one of the world’s largest agricultural exporters — but the looming climate crisis is an ever-present topic influencing the agricultural sector, and the Netherlands is no exception. 

With groundbreaking innovations around every corner, the Dutch are renowned for their agricultural progress.

How did such a small country become a top dog in food export, and how are they dealing with the world’s changing climate?

The Dutch agriculture industry is growing

Dutch agriculture exports rose 17% last year, which amounts to over €120 billion worth of goods — a record year for the industry and a proud Dutch moment. 

You might have already seen one of these videos in which the Dutch prowess in agriculture, food exporting, and innovation was shown:

So, what has generated such an expansion?

Exporting Dutch agriculture: what and where?

In 2021, Germany was the largest international consumer of Dutch bio-products (€26.3 billion), followed by Belgium (€12.1 billion), France (€8.6 billion), and the UK (€8.6 billion). 

Ornamental plants and flowers are the hottest export items for the Netherlands, raking in about €12 billion in 2021. Dairy products, eggs, meat, and vegetables profit over €25 billion combined. 

READ MORE | GROW: Dutch design studio lights up the future of agriculture

With tons of income, nevertheless, the Dutch are also becoming increasingly (and painfully) aware of the climate impact of the agri-export game. This is one of the factors that pushed quite a few interesting Dutch agriculture innovations into the spotlight.

Dutch innovations: Farming for the future

Innovation, in general, has always been a key part of Dutch culture and society and has really helped in developing more modernised farming methods in the lowlands. 

The R&D (research and development) expenditure in the Netherlands has more than tripled in the past 30 years. That’s around 2% of the nation’s GDP! So, no wonder the Dutch have a reputation for being innovative and forward-looking. 

In 2023 alone, the Netherlands is expected to spend more than €12,400 on R&D and innovation.

READ MORE | 17 ideas that make the Dutch sustainability super-heroes

‘‘But how exactly are the Netherlands being innovative when it comes to farming?’’ We hear you ask. Here are our three favourite examples that also help the agriculture sector become more sustainable.

Sustainable Dutch bananas from greenhouses

The University of Wageningen grew its first crop of locally grown Dutch bananas using an alternative soil composite made of coco peat and rock wool. The process makes sure no fungus makes its way into the product through bad soil and overall creates a more efficient and effective banana growing process. 

It’s examples like these that give us hope regarding the current global climate crisis — at least we know there are people out there doing their part!

Using food waste to feed farm animals

Naturally, with a globally increasing demand for meat comes a constant need to feed livestock. Although veganism is increasing in popularity, it also feels like it’s becoming a more polarising issue — as are most things.

But there is help. Dutch company Nijsen/Granico produce about 90,000 tons of animal feed a year entirely from human food waste and thus creates a far more sustainable meat production circle. 

Isn’t it nice to know that even after being eaten, your food fuels another living being?

The floating farm in Rotterdam

In 2018, we wrote about Rotterdam’s new “floating farm“. The entire farm will be sustainable, feeding their cows with leftovers from local restaurants, collected by electric-powered trucks from GroenCollect. 

The remaining feed needed will come from home-grown duckweed — how smart! Even the cow manure is collected and sold, making the floating farm quite sustainable.

Dutch agriculture and the climate: Still a touchy subject 

It’s no secret that the agriculture sector is one of the most problematic in terms of global emissions and climate change. That’s why the Dutch made an oath that goes a little like this: “producing twice as much food using half as many resources”. 

Since the turn of the century, many farmers have reduced dependence on water for key crops by as much as 90%. Dutch farmers have also almost completely eliminated the use of chemical pesticides in greenhouses. 

READ MORE | Dutch supermarket shelves go empty while farmers do exact opposite of their jobs and block our food

But there is still much to be done if the world is to feed 8 billion people AND save the climate by 2050.

The Dutch government previously aimed to cut its nitrogen emissions in half by 2030 but has since dropped these ahead of the November elections after a lot of backlash from farmers.

But the Dutch government isn’t fully abandoning their vision, as they also consider stopping subsidies for the most polluting companies in the Netherlands.

The high tensions between the government and the farmers were not making life easier for Dutch consumers, and the most recent clashes have brought increased attention to the impact of Dutch agriculture on the longevity of the planet. 

Nevertheless, the Dutch innovative culture might give the environmentally concerned some peace of mind. After all, the top five agri-food companies in the world have bases in the Netherlands, so the way to global change is relatively short. 

Are you impressed with Dutch agriculture? Or are there areas where the industry can improve? Tell us in the comments below!

Editor’s Note: This article was originally published on February 28, 2019, and was fully updated in October 2023 for your reading pleasure.