What to Eat in The Hague

The Hague sits on the North Sea, with Scheveningen's working harbor shaping a fish-first palate. Cool, breezy summers and damp winters favor preserved and fried seafood alongside hearty soups and stews. Open-air markets source seasonal produce from the Westland greenhouses just southwest of the city.

Locals keep lunch simple with broodjes and snacks, then gather for a warm evening meal at home. Colonial-era ties brought Indonesian flavors into everyday eating, from peanut-based satay sauces to elaborate rice spreads. Street vendors and beach kiosks anchor casual dining year-round, while weekend markets reflect a pragmatic, ingredient-driven approach.

Hollandse Nieuwe is young herring cured at low salt after the fish are gibbed, a process where gills and most innards are removed but the pancreas is left to release enzymes that tenderize the flesh; the fillets then mature in chilled brine until silky. Served simply with chopped raw onion and pickles or in a broodje haring roll, it tastes buttery and clean, with mild sweetness and a light sea aroma rather than fishiness. The tradition is deeply rooted in Dutch seafaring history, and The Hague’s Scheveningen district marks the season’s arrival with Vlaggetjesdag in late spring, celebrating the first barrels. Locals eat it standing at harborside stalls, often around lunch, lifting the fish by the tail for a classic bite during the short early-summer season.

Kibbeling consists of bite-size chunks of white fish, commonly cod or pollock, dipped in a seasoned batter of wheat flour, baking powder, milk or beer, and spices like white pepper and paprika, then deep-fried until golden. The contrast is the appeal: an audibly crisp crust gives way to moist, flaky fish, typically paired with ravigote, garlic sauce, or a tangy remoulade that cuts the oil with acid and herbs. Once a way to use trimmings at fishmongers, kibbeling became a staple of coastal snack culture and a fixture at Dutch harbors, where quick hot food suits windy, cool conditions. In The Hague it is an afternoon favorite from seaside kiosks and market stands, eaten from a paper tray while strolling the pier or the boulevard.

Rijsttafel, the Indo-Dutch rice table, is a curated spread of small Indonesian dishes such as beef rendang, ayam bumbu, sayur lodeh, urap, acar pickles, sambal, serundeng, and satay with peanut sauce, all arranged around steamed rice; each dish is prepared separately, from slow-braised coconut curries to quick stir-fries fragrant with lemongrass, galangal, kaffir lime leaf, and turmeric. The flavors move in calibrated waves—sweet, sour, spicy, and savory—so diners alternate textures from crisp krupuk to tender braises without palate fatigue. The tradition grew in the former Dutch East Indies and traveled back with returning families, and The Hague, home to a significant Indo-Dutch community, helped entrench it in the national repertoire. It is commonly enjoyed as a celebratory evening meal, with families lingering over many small plates, especially on weekends and holidays.

Snert, also called erwtensoep, is a hearty split-pea soup made by simmering green split peas with pork knuckle or ham hock, leek, celeriac, carrot, and celery until thick enough for a spoon to stand upright, then finishing with slices of smoky rookworst. The texture is dense and creamy rather than brothy, delivering a savory, lightly smoky flavor and a vegetal sweetness that deepens after an overnight rest. It reflects the Netherlands’ winter needs for warmth and sustenance, and in a damp, windswept city like The Hague, it has long fortified workers and families through the cold months. Locals serve it with rye bread (roggebrood) and often a slice of bacon or katenspek, typically for dinner on the coldest days or after outdoor activities.

Haagse hopjes are hard coffee candies associated with The Hague and linked to Baron Hendrik Hop in the late 18th century; made from coffee, sugar, and dairy cooked to the hard-crack stage, they set into glossy cubes with a faintly caramelized edge. The flavor is unmistakable—bittersweet coffee rounded by creamy notes—and the texture dissolves slowly, offering a steady caffeine-like aroma without stickiness. As a named confection tied to the city, hopjes became a recognizable culinary emblem and a familiar treat offered with coffee at home or tucked into a pocket for the day. People enjoy them after meals or as a small pick-me-up, a modest, everyday symbol of The Hague’s taste for coffee and confectionery craft.

The Hague’s cuisine balances North Sea bounty with comforting cold-weather cooking and a distinctive Indo-Dutch legacy. From harborside herring to winter snert and celebratory rijsttafel, eating here is seasonal, practical, and culturally layered. Explore more food insights and weather-smart travel ideas on Sunheron.com, and plan your next taste-led trip.