The poster-child of Dutch liberalization, Amsterdam is a hip and vibrant European destination. Brimming with innumerable entertainment possibilities, it offers attractions ranging from the kinky and artsy to excursions for couples, families, and especially gourmands. As a matter of fact, the best Dutch food in Amsterdam is readily available street-side or in bars and cafes. Delicious and comforting in taste and character, it makes for an excellent culinary break during a sightseeing tour of the city.
Bitterballen
Bitterballen are fried meatballs, one of the must-have bar foods in Amsterdam. Typically served with a mustard dip, they go rather well with Dutch beer. Crunchy on the outside with a tender meaty filling, locals pop an entire bitterballen into their mouth rather than biting into it.
In the early days, bitterballen was a recipe used to cook the previous day’s leftover meat. Nowadays, the filling is a freshly made beef stew left for a while to thicken before being fried. At some places around Amsterdam, you might find a bitterballen in the shape of a log.
Stroopwafel
An ideal way to arrive and depart from Amsterdam is by ferry. Making travel by boat simpler is Ferryscanner and their many booking options from and to the city. However, before you leave Amsterdam, remember to pick up a box of stroopwafel as a souvenir. Available in collectible metal tins, stroopwafel is a delightfully sweet tea-time snack that the locals love to eat throughout the year.
Stroopwafel consists of two wafer-thin waffles stuck together with the help of an oozing, thick, tasty syrup. Without a doubt, freshly made hot stroopwafel is unbelievably yummy. However, when eating it from a pack, place the waffle over your teacup. The steam will warm it up just right for you to bite into its gooey goodness.
Raw Herring
Raw herring is among the must-have Dutch foods in Amsterdam for adventurous epicures. Although available throughout the year, the herring tastes the best during early summer, from mid-May to mid-June. Raw herring stalls dot the entire city, and while the slippery and fishy nature of the dish might initially turn you off, it is a Dutch specialty you should unquestionably try at least once.
It’s good to know that raw herring isn’t entirely raw. The fish is partially gutted, cleaned, salted, and preserved for a couple of days. When eating the fish in a traditional manner, hold it by its tail, dangle it over your mouth, and bite into it. However, one can also have it in pre-cut pieces or a sandwich. Raw herring in Amsterdam usually comes with onions and pickles.
Poffertjes
Made using yeast and buckwheat flour, Dutch pancakes are tasty, spongy, tiny, and sweet. Poffertjes, cooked in a flat pan with multiple semi-circular molds, taste the best when golden brown in color.
A favorite snack to munch on during festivals and celebrations, you can have them with powdered sugar, butter, or both at the same time! However, caramel, warm cherries, and whipped cream are a few more add-ons that go rather well with the otherwise savory nature of poffertjes.
Snert
Don’t let the name be a turn-off because snert is the best tummy-warming split-pea soup you will ever eat. It is among the most popular local foods in Amsterdam to have during the winter months.
Regionally known as erwtensoep, the soup has a dark green color and thick consistency. Rustic in appearance and taste, snert is primarily split peas mixed with various vegetables and sometimes different meats. Most restaurants serve rye bread or cured meats alongside the soup as they complement its hearty quality.
Stamppot
Another of the must-have winter local foods in Amsterdam, a stamppot will warm the cockles of your heart, guaranteed! A simple dish, it comprises mashed potatoes with vegetables, leafy greens, and sausage served on top. Kale, spinach, or endive are the greens that the locals typically add to the potatoes.
A staple among Dutch farmers since the 1600s, stamppot is now a standard meal option for the masses throughout the country. When traveling from one corner of the Netherlands to the other, slight variations in the dish are visible. Nevertheless, potatoes and some form of meat remain constant.
Oorlog Fries
Translating to “war fries,” the Dutch version of the classic potato fries comes with many condiments like raw onions, mayonnaise, and peanut sauce. Classically served in a cone, the name oorlog fries is a reflection of their messy appearance.
Double fried to perfection, first on low and then on high heat, oorlog fries have a crispy exterior and a soft, almost mushy, inside. When trying different local foods in Amsterdam, you’ll find oorlog fries on many café menus. They are also available separately through specialty shops and pop-up stalls in farmer’s markets.