What to Eat in Amsterdam

Amsterdam’s food culture reflects a maritime climate and a trading city shaped by canals, dairy-rich polders, and the North Sea. Meals emphasize seasonal fish, preserved foods, and hearty staples suited to cool, damp weather. Locals favor simple, well-made dishes and practical portions.

Daily eating habits center on a cold lunch of bread, cheese, and spreads, with warm plates at dinner and snacks during the late-afternoon borrel. Markets anchor neighborhood life, while global influences from centuries of trade sit comfortably beside long-standing Dutch traditions.

Hollandse Nieuwe is young North Sea herring that’s filleted, lightly salted, and matured in a mild brine, a process rooted in the Dutch “kaken” technique that ripens the fish gently. In Amsterdam it’s served simply—topped with chopped raw onion and pickle, or tucked into a soft roll as broodje haring. The taste is clean and buttery rather than aggressively salty, with a tender, almost creamy texture that pairs well with the crunch and acidity of the garnishes. The season typically begins in late spring when fat content is high, and city haringkarren sell it as a quick snack or light lunch; while available year-round, locals seek the freshest fish in early summer.

Bitterballen are crisp, deep-fried spheres filled with a thick ragout made from shredded braised beef or veal, a butter-and-flour roux, rich beef stock, and aromatics like bay leaf, thyme, pepper, nutmeg, and parsley. Once the ragout sets, it’s portioned, coated in flour, egg, and breadcrumbs, then fried until the shell crackles. Inside is molten, meaty, and gelatin-silky, balanced by a dab of sharp Dutch mustard. Culturally tied to the borrel—informal drinks with colleagues or friends—bitterballen evolved from tavern fare and home economics in the early 20th century, and today they remain a staple of late-afternoon and evening snacking in cafés, at gatherings, and after matches.

A stroopwafel starts with a spiced dough of wheat flour, butter, brown sugar, cinnamon, yeast, egg, and milk pressed in a hot patterned iron. While still warm, the wafer is split horizontally and spread with stroop, a viscous filling of caramelized syrup, brown sugar, and butter, then gently pressed back together. The result is a thin waffle with a crisp edge and pliant middle, the filling sticky and fragrant with cinnamon; many place it over a hot cup to soften the syrup. Originating in 19th-century Gouda—reportedly from bakery scraps bound with syrup—the treat spread via markets and today is a familiar Amsterdam snack, eaten mid-morning or afternoon while shopping or walking the canals.

Poffertjes are small, yeasted pancakes made from a batter of buckwheat and wheat flours, milk, egg, sugar, and a pinch of salt. After proofing, spoonfuls are cooked in a greased poffertjespan—an iron plate with shallow cups—and flipped with forks so they puff into domes. Their texture is airy yet springy, with a gentle tang from the yeast; a knob of cold butter melts over the warm cakes and powdered sugar adds a light crunch. A fixture of Dutch fairs since the 18th century, poffertjes are linked to kermis seasons and winter festivities, and in Amsterdam they appear at markets and family events; they’re most often eaten as a warm street snack on cool days or as an afternoon treat.

Erwtensoep, or snert, is a dense pea soup built for cold weather. Split green peas simmer with pork shoulder or hock, spek, rookworst, celeriac, leek, carrot, potato, and celery leaf until the legumes collapse; many cooks rest the pot overnight so it thickens further. The soup is smoky from sausage and bacon, herbaceous from celery and celeriac, and hearty enough that a spoon stands upright, traditionally served with roggebrood and sometimes slices of katenspek. A winter mainstay across the Netherlands, it suits Amsterdam’s damp, chilly months and the city’s outdoor life, appearing in homes as a one-pot meal and in cafés on the coldest days, especially after long rides or walks.

Amsterdam’s cooking blends North Sea fish, dairy, rye, and practical techniques with flavors shaped by centuries of trade. Seasonal markers like new herring and winter snert still guide habits, while markets and borrel culture keep snacks central to daily life. Explore more regional food guides and plan your tastings with Sunheron.com.