Netherlands
Level 1 for supermarket clarity and urban vegan density, less forgiving if you rely on traditional Dutch eetcafés and bar snacks.
Level 1 is driven by Albert Heijn's green Vegan labels and Amsterdam's concentration of dedicated vegan restaurants. Traditional Dutch cooking and rural eetcafés are a separate challenge entirely.
Ranking and city scoreThe Netherlands ranks #7 in the VTG index. This is a country rank, not a city rank. Amsterdam holds a separate city-level ranking among the top ten most vegan-friendly cities in the world, reflecting the city's exceptional density of dedicated restaurants relative to its population. These are different measurements: the country rank reflects nationwide ease across all regions, and the city rank reflects Amsterdam-specific scene depth. Rotterdam, Utrecht, and The Hague all score considerably higher than the national average at city level.
What makes this Level 1Albert Heijn, the dominant supermarket chain, marks vegan products with a clear green "Vegan" shelf label and product badge, making self-catering close to zero-effort even without any Dutch. Jumbo and Lidl carry strong plant-based own-brand ranges under "Plantaardig" (Plant-based) labels. Selection varies by branch size, so stock up at larger stores when visiting smaller towns. Amsterdam's dedicated vegan restaurant cluster is one of the most developed in Europe, with fully vegan eateries, plant-based café groups, and vegan bakeries spread across the city's central and residential neighbourhoods.
Traditional cookingThe Netherlands is a major dairy-producing country, and butter, cream, and cheese function as automatic cooking fats, finishes, and garnishes across traditional Dutch menus without being announced. Stamppot, the national dish, is prepared with butter and often milk. Vegetable side dishes arrive buttered. Soups may be finished with cream. Sandwiches default to butter. Kroket and bitterballen fillings are built on a dairy roux even when the outer coating looks plant-based. Always specify "zonder boter" (without butter) and "zonder kaas" (without cheese) when ordering at any traditional venue. Vegetarian on a Dutch menu does not mean dairy-free: vegetarian cooking in this context routinely includes butter, cream, and cheese. Always ask specifically about the cooking base.
Allergen labellingAllergen disclosure rules in the Netherlands are strong and broadly comparable to EU standards for packaged supermarket products. The 14 major EU allergens, including milk and eggs, must be clearly emphasised on prepacked food labels, usually in bold, but sometimes by a different typographic style. Milk derivatives such as whey, lactose, and casein are all covered by this system. What the system does not cover are non-allergen animal ingredients: gelatine in drop confectionery, and animal fats in unlabelled market products. These appear only in the standard ingredients list. Always read the full ingredients list, not just the allergen emphasis, on any product without the green Vegan badge.
What not to rely onDo not rely on a dish appearing plant-based without asking about the cooking fat and base. Butter and dairy are typically invisible on Dutch menus at traditional eetcafés and hotel restaurants.
Use Albert Heijn as your base
Albert Heijn's green "Vegan" shelf labels and product badges remove almost all guesswork for self-catering. Their own-brand AH vegan range covers oat milk, plant-based deli slices, vegan cheeses, and ready meals. Jumbo is the second major chain and equally reliable under its "Plantaardig" (Plant-based) label. Both follow EU allergen labelling requirements, with milk, egg, and other major allergens clearly emphasised on packaging. Selection varies by branch size, so stock up at larger stores before travelling to smaller or more rural locations.
Lean on international restaurants as your fallback
Dutch cities have excellent Middle Eastern, Turkish, Indonesian, Indian, and Surinamese restaurants that provide naturally plant-forward options. Tempeh was introduced to the Netherlands through its colonial connection with Indonesia and remains a familiar, widely available ingredient: Indonesian warung cafés serve tempeh and tofu dishes that can often be adapted to vegan. Falafel shops are common in city centres. These options scale well beyond Amsterdam into Rotterdam, Utrecht, and The Hague, making them a reliable fallback in most cities above 50,000 people.
Amsterdam's dedicated scene is the benchmark
Use HappyCow with the "Vegan Only" filter for any Dutch city to find spots where every item on the menu is safe without needing to ask. Rotterdam, Utrecht, and The Hague all have established and expanding dedicated vegan clusters following Amsterdam's lead.
Order patat, but specify the sauce
Dutch fries (patat or friet) are typically fried in vegetable oil and are naturally vegan, making them a reliable and fast fallback in any Dutch town including areas with limited restaurant options. The trap is the sauce: frietsaus (the Dutch-style mayo served by default) and standard mayonnaise both contain egg. Ask for ketchup, request "zonder saus" (without sauce), or confirm whether pindasaus at a Surinamese counter contains dairy. Chip shops (frituur or snackbar) are found in even the smallest Dutch towns, making patat a dependable emergency option everywhere.
The Netherlands is vegan-friendly in its cities. A simple rule covers most situations: inside a major city, the scene is there. Outside a major city, self-cater from a supermarket. The country's dairy heritage runs deep in traditional food culture in ways that don't always surface on a menu description.
Outside the four major cities, dedicated vegan restaurants become rare. Smaller Dutch towns typically offer traditional eetcafés and snackbars built around stamppot, broodjes with dairy-heavy fillings, and kroket. Supermarket self-catering remains excellent nationwide: Albert Heijn operates down to village size. Restaurant eating in rural areas requires patience and plain-food strategies.
Dutch breakfast culture is built around dairy: sliced Gouda and Edam, butter on bread, milk-based yoghurt, and cold cuts. At smaller guesthouses and B&Bs, the breakfast table may offer little beyond bread with jam and fruit. Contact accommodation in advance to request plant-based alternatives, or self-cater breakfast from a nearby Albert Heijn. Both solve the problem reliably and without friction.
Dutch borrel culture, drinks accompanied by bitterballen, kroket, kaassoufflé, and frikandel, is almost entirely off-limits for vegans without explicit vegan labelling. Even in urban areas, bars and brown cafés serving borrel snacks may have no vegan options beyond plain crisps. Look for bars that explicitly list vegan alternatives, or opt for venues built around a full kitchen rather than a snack counter.
Covered in detail in the Traveller Note and Hidden Ingredients sections above. The short version: always specify "zonder boter" and "zonder kaas" at any traditional venue. Vegetarian on a Dutch menu routinely includes butter, cream, and cheese.