15 Local Dishes You Must Try In Hague

The Hague is an outstanding city, very rich in culture and food. If the way to a person’s heart is through their stomach, the Dutch surely know how to go about it. Below are some of the renowned dishes of The Hague.

15 Local Dishes You Must Try In Hague


   Haring or ‘Hollandse Nieuwe’ (Dutch new herring) is perhaps the most celebrated Dutch food. If you prefer fish, you ought to grab this. The raw herring is served at the side of shredded raw onions and gherkins. The approach of feeding could be a real Dutch tradition. In the Netherlands, new herring is eaten up by lifting up the herring by its tail into the air then taken a bite upwards.


Popular throughout the globe, the ‘stroopwafel’ is beyond question the most far-famed and widespread pastry from the Netherlands. A ‘stroopwafel’ may be a distinctive reasonable cookie,  but it’s actually a waffle made of baked batter and sliced horizontally. The two skinny layers of the waffle are stuffed with special sweet and sticky syrup (the ‘stroop’) in between. The stiff batter for the waffles is created from butter, flour, yeast, milk, refined sugar and eggs.



The Netherlands has some scrumptious snacks for you to try. The ‘kroket’ is a deep-fried roll with meat stew filling, lined in breadcrumbs. The common English translation of’ kroket’ is a ‘dish’. Though beef is the traditional favorite, there are variants like chicken satay, shrimps, gulyas or perhaps a feeder. You can eat it alone, however, most of the time they’re served on sliced bread or hamburger buns with mustard.



The Dutch love them particularly with heaps of toppings like salad dressing, cheese, mayo, curry or peanut sauce. An illustrious combination of toppings is salad dressing, raw shredded onions and peanut sauce and is termed a ‘patatje oorlog’ (‘fries at war’). ‘Patat’ is often served in a paper cone or box.


A traditional Dutch batter treat is ‘poffertjes’. They’re like baby pancakes but fluffier, created with yeast and buckwheat flour and generally served with a lump of butter and granulated sugar. Contemporary ‘poffertjes’ are typically served at street stores by outdoor vendors throughout winter. They’re served on a tiny low cardboard plate and are available with a tiny low fork which makes them even more adorable.



‘Bitterballen’ area the favorite Dutch snack and may be ordered in virtually every restaurant and bar, owing to its really tasty combination with a brew. These savory meat-based balls are deep-fried and traditionally served with mustard sauce. The ‘bitterball’ features a fresh crumb coating with a soft filling inside.  Within the ‘bitterball,’ you may be treated with a combination of beef, beef broth, butter, flour for thickening and spices.


Image credit: OROGOLD Store Locator

The Dutch love licorice or what is known as ‘drop’. With over a pair of kilograms per person, the Dutch consumption of licorice is the highest within the world. You may bump into it everywhere- the food market, the pharmacy, the supermarket and even gas stations. ‘Drop’ comes in numerous flavors and sizes, however primarily there are 2 major varieties: salty licorice and sweet licorice.


Hagelslag is a sandwich with fillings of sprinkles that are a popular garnishing for many food items, mainly desserts. ‘Chocolade hagelslag’ (chocolate sprinkles) is indubitably the most-loved, though they also come in fruity flavors.


‘Oliebollen’ (literally oil balls) are deep-fried balls of dough. The dough is made from eggs, yeast, some salt, flour, milk and baking powder. Two varieties- the natural ones and those with raisins/ currents inside are baked normally.



Snert is made of split peas, celery, leeks, carrots and pork. This pea soup could be a terribly thick soup. The thick snert is ingested throughout the winter with slices of ‘rookworst’ (smoked sausage) and pita bread.



Stamppot is a marinated old-style Dutch dish. It’s made from mashed potatoes mixed with one or more vegetables like kale, carrots, endive or dish. ‘Stamppot’ is traditionally served throughout the winter and enjoyed best with ‘rookworst’.



Pannenkoeken’ are common around the world, but they are very famous as the Dutch version of the pancake that is larger and thinner than the American pancakes, but thicker than a French crêpe. The Dutch love to eat their pancakes throughout the day with a cherry on top and mulberry or chocolate sauce on it.


It is basically a soup which is prepared in the winter times. This soup is filled with many spices and thymes and meatballs. All these ingredients give a soothing taste to the soup and provide warmth to the body.



This salad is a variation of Russian recopies. It was first prepared during the stone age as the folklore goes. It is prepared by mixing eggs, potatoes, pickles, vinegar and mayonnaise. It is mostly served cold and as a side dish with tortillas.



It is essentially a stewed broth. It is prepared by using many vegetables and the main ingredient in the stew is the tofu and chicken or meatballs. It is cooked in sour vinegar and all the ground spices are added to it.

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