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Dutch Foods You Need to Try

Date:26 February 2021
Author:Sinead Walsh
The iconic Tompouce
The iconic Tompouce

Feel like something tasty when studying? Then you should definitely try these delicious Dutch Foods. A boost guaranteed, so you won't regret it!


Round doughnut balls deep-fried and often covered in powdered sugar. Oliebollen can have different fillings, the most common being raisins, but you can also get different vairants such as a Nutella Bollen or a Berliner Bollen, which is different than the German Berliner Bollen.


This is actually a speciality of Groningen, the province next to Fryslân. It is an egg ball consists of a whole or half hard-boiled, peeled egg in ragout. The ball is then breaded and fried. These first appears around the 1950s.

Stroopwafels / Stroop Waffles

This is a wafer cookie made from two thin layers of baked dough joined by a caramel filling which first made in the Dutch city of Gouda, stroopwafels are popular throughout the country. TIP: put them on top of a cup of tea until they become soft, the caramel inside will melt boosting the flavour.


Poffertjes are a traditional Dutch batter treat. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour. They have a light, spongy texture. Typically, poffertjes are a sweet treat, served with powdered sugar and butter, and sometimes syrup or advocaat.


This is mall deep-fried pieces of fish, it is a Dutch snack consisting of battered chunks of fish, commonly served with a mayonnaise-based garlic sauce or tartar sauce. In the nineteenth century, it denoted the salted waste of the cod fish, which was an important part of the popular diet. It is a popular dish in the Netherlands.

Suikerbrood / sûkerbôle

Translates to ‘sugar bread’. This is a typical Frisian bread, very sweet but very good. It is a yeast-based bread. It is a Frisian luxury version of white bread, with large lumps of sugar mixed in with the dough. It contains a significant amount of sugar, traditionally added as nib sugar, though sometimes sugar cubes are used.


Basically cream with a little bit of pastry. In the Netherlands, the tompoes is iconic, and the market allows little variation in form, size and colour. It must be rectangular, with two layers of puff pastry. The icing is smooth and pink, or occasionally white. For many years however, the top layer has been orange on Koningsdag (King's Day), and a few days before.


... or sprinkles as we call them in Ireland. Not that weird, on top of your ice cream, but the Dutch eat this on bread, with butter, for breakfast! If you really want to fit in, give it a go! Interestingly, it is often difficult or impossible to obtain as such outside the Netherlands, Belgium, Indonesia and Suriname.


So this directly translates to “hairdresser”, which doesn’t sound very appetising, however, I can say from experience, it is very tasty. This is a fast food dish created in 2003 in the Dutch city of Rotterdam, consisting of a layer of French fries placed into a disposable metal take-away tray, topped with döner or shawarma meat, covered with slices of Gouda cheese, and heated in an oven until the cheese melts. Although, I always get the vegetarian version which is a kapsalon falafel. The dish is a product of Dutch multiculturalism, combining elements of dishes from multiple cultures and has spread internationally in a relatively short time.

Patat/Friet met Mayo 

Every single Dutch person I’ve met loves mayonnaise. I don’t know what it is, but they will always add it on top of their fries. Fun fact: Some people call fries ‘friet’ and some people say ‘patat’. In Fryslân we say ‘patat’, well at least the majority says ‘patat’.


This is liquorice and comes in many flavours both sweet and salty. A well-known type of drop is Engelse Drop which translates to English liquorice. In England these are known as liquorice allsorts.


Google Translate will tell you this is custard, but it’s not really that. This is a dairy product that is very specific to the Netherlands. The most popular flavour is vanilla. Vla has the texture of yoghurt but a flavour similar to custard.

About the author

Sinead Walsh
Hey there! My name is Sinead Walsh. I grew up in Ireland and I'm in the process of figuring out life as an international student in the Netherlands. Aside from an interest in politics and the environment, I am currently studying an MSc in Sustainable Entrepreneurship at Campus Fryslân. You'll see me around the campus almost daily so don't be afraid to come up for a chat any time!