A Day in the Dutch Diet: Breakfast, Lunch, and Dinner
The Dutch approach to daily meals is practical and straightforward, emphasizing efficiency and substance. This no-fuss mentality is evident across the country, though meal composition has evolved over time with global influences.
The Simple Beginnings: Breakfast and Lunch
Breakfast (ontbijt) is typically a quick affair, often featuring slices of hearty bread (roggebrood or whole-grain varieties) topped with butter and a choice of savory or sweet spreads. Savory options include cheese (a national passion) and cold cuts, while sweet alternatives are jams, peanut butter, and the beloved hagelslag (chocolate sprinkles). Dairy products like yogurt and milk are also common. Lunch (lunch) follows a similar pattern to breakfast but is often more substantial. A popular choice is the broodje—a sandwich with various fillings such as cheese, cold meats, or even uitsmijter (fried eggs with ham and cheese) for a heavier option.
The Main Event: Dinner (AVG)
The main meal of the day, dinner (avondeten), is eaten relatively early, usually between 5:00 and 7:00 p.m.. The classic Dutch dinner, known by the acronym AVG, stands for aardappelen (potatoes), vlees (meat), and groente (vegetables). This trinity reflects the country's agricultural heritage and need for filling, warming meals during colder months. Potatoes are served in various forms—boiled, mashed, or fried—and are accompanied by a generous portion of vegetables like kale, carrots, or endive. Meat, often a simple chop, meatball (gehaktbal), or a signature smoked sausage (rookworst), completes the meal.
Staple Foods and Traditional Comfort Dishes
Dutch cuisine is defined by its core ingredients and traditional dishes that evoke a sense of comfort and history. Dairy and starchy root vegetables are foundational to the diet.
The Pillars of Dutch Food: Dairy and Vegetables
Given the country's extensive flat grasslands and history of cattle farming, dairy products are central to the Dutch diet. Cheeses like Gouda and Edam are famous worldwide and consumed regularly. Milk and yogurt are also popular, playing a role in breakfast and as desserts. Root vegetables, grown efficiently in the Netherlands, are a staple, featuring heavily in traditional stews and mashes. The Dutch are the world's second-largest exporter of agricultural products by value, a testament to their farming prowess.
Iconic Traditional Dishes
- Stamppot: The quintessential Dutch comfort food,
stamppotis a mash of potatoes and one or more vegetables, such as kale (boerenkoolstamppot) or carrots and onions (hutspot). It is almost always served with gravy and a smoked sausage (rookworst). - Erwtensoep (
Snert): This incredibly thick split pea soup is a winter tradition. Loaded with ingredients like split peas, celery, onions, and smoked sausage, it is so thick that a spoon is said to stand upright in it. - Herring (
Hollandse Nieuwe): A seasonal delicacy, young herring is lightly brined and eaten raw, often with chopped onions and pickles. It is a popular street food that showcases the country's maritime history. - Bitterballen: These deep-fried, savory meat-filled balls are a beloved pub snack, often served with mustard during a round of drinks (
borrel).
Modern Shifts and International Flavors
The contemporary Dutch diet reflects a globalized world, with international influences from former colonies and modern culinary trends creating a more diverse food landscape. While traditional tastes persist, the modern plate has more variety.
Table: Traditional vs. Modern Dutch Dining
| Aspect | Traditional Dutch Diet | Modern Dutch Diet |
|---|---|---|
| Dominant Flavors | Simple, hearty, and often bland; reliance on gravy and mustard for seasoning. | Cosmopolitan and global, incorporating spices from Indonesian, Surinamese, and Middle Eastern cuisines. |
| Meal Schedule | Strict routine with early dinner around 6 p.m.. | More flexible dining times, with increased popularity of eating out or ordering in. |
| Meat Consumption | High, especially with traditional meals; large portions of meat and sausage. | Declining consumption of red and processed meats, with a rise in vegetarian and plant-based options. |
| Key Staples | Potatoes, bread, and dairy. | Whole-grain products, fruits, vegetables, and a wider variety of proteins, including fish, nuts, and legumes. |
Healthy Eating and Plant-Based Trends
Recent years have seen a notable shift toward healthier eating habits in the Netherlands. The Dutch Health Council's dietary guidelines, represented by the Schijf van Vijf (Disk of Five), encourage a more plant-based diet. This is reflected in a national increase in fruit, vegetable, nut, and legume consumption, alongside a decrease in red and processed meat intake. Sustainability is also a growing concern, with many Dutch consumers opting for locally sourced, traditional foods and meal kits designed to reduce food waste. The popularity of vegetarian and vegan options is rising, with the country leading in the purchase of meat substitutes. For more detailed information on recent dietary changes and national health trends, refer to the Dutch National Food Consumption Survey data provided by the RIVM.
Conclusion
The question of what is the main diet of the Dutch reveals a fascinating blend of historical tradition and modern evolution. Rooted in humble, hearty staples like bread, potatoes, and dairy, the Dutch meal plan has long prioritized practicality and sustenance. Traditional winter comfort foods such as stamppot and snert showcase the country’s agricultural resources and need for warmth. However, significant shifts are underway, with increasing international influences, a surge in plant-based eating, and a greater national focus on health and sustainability. While the classic AVG dinner remains a cultural touchstone, the modern Dutch palate is more diverse than ever, balancing traditional tastes with new, healthier, and globally inspired choices.
