Best restaurants and what to eat
Netherlands
Amsterdam’s food identity is shaped by the broader Dutch pantry, the city’s historic trade networks, and a strong street-food culture. Expect rich cheeses, herring, fried snacks, buttery pastries, and canal-side drinks that reflect both old civic taverns and modern craft producers.
A supple, mellow Dutch cheese with nutty sweetness when young and caramelized depth when aged. Amsterdam has long been a major market for Gouda, making it a staple on local cheese boards, in sandwiches, or paired with mustard and dark bread.
A semi-firm cheese known for its mild, buttery flavor and smooth, sliceable texture. Its iconic round shape and wax coating make it a classic accompaniment to apples, rye bread, and a glass of beer.
A cumin-scented Dutch cheese with a firmer bite and a savory, aromatic profile. It is especially appealing with pickles, mustard, and hearty bread, offering a more assertive flavor than milder table cheeses.
Traditional farmhouse cheese, often richer and more complex than industrial versions, with grassy, cream-forward flavors. In Amsterdam shops and markets, it is prized for artisanal character and often sold at varying ages for tasting.
A spiced, uncooked beef sausage with a soft, coarse texture and gentle peppery warmth. Traditionally associated with Amsterdam delicatessens, it is commonly served thinly sliced on bread or as part of a borrel platter.
A smoked sausage with a juicy bite and a savory, gently smoky flavor. It is a Dutch comfort-food classic, often served alongside mashed potatoes and greens, or tucked into winter soups.
The classic Dutch juniper spirit, traditionally distilled from malt wine and botanicals with a soft, grainy backbone. In Amsterdam it is often served neat in a small tulip glass, sometimes with a beer chaser in the old-school style.
A richer, more rounded style of jenever with deeper malt character and restrained juniper. It is valued for its historical link to Dutch distilling and is typically enjoyed sipped slowly at room temperature or lightly chilled.
A grain-based jenever with a clean, cereal-driven profile and gentle spice. It reflects the Netherlands’ distilling heritage and is commonly served as a straightforward aperitif or digestif.
A seasonal Dutch bock beer with malty sweetness, toasty depth, and a full-bodied finish. Amsterdam breweries release their own versions in autumn, and it is often poured alongside hearty snacks or roast dishes.
A light wheat beer style associated with the city’s modern brewing scene, usually cloudy, citrusy, and softly spiced. It is typically served well chilled and pairs easily with fried snacks and seafood.
A broad category of local craft beers brewed in Amsterdam, ranging from amber ales to strong dark ales and modern IPAs. These beers emphasize freshness and urban brewing identity, often poured in neighborhood cafes and taprooms.
A hearty mash of potatoes and kale, enriched with butter and often served with sausage. It is deeply comforting, especially in cold weather, and represents the rustic side of Amsterdam’s Dutch home cooking.
A traditional mash of potatoes, carrots, and onions with a soft, savory sweetness. It is an old Dutch winter dish, often paired with beef or sausage and valued for its simple, satisfying flavor.
A thick split pea soup, almost stew-like, with smoked sausage and vegetables. In Amsterdam it is a cold-weather staple, eaten when the weather turns damp and brisk.
Large Dutch pancakes that can be served sweet or savory, from syrup and powdered sugar to bacon and cheese. They are a beloved all-day dish in Amsterdam, especially for family meals and casual lunches.
Young cured herring eaten for its tender texture and clean, mildly salty flavor. The classic Amsterdam way is to hold it by the tail and eat it with chopped onions, making it an iconic local ritual.
A popular fried-fish dish of battered morsels served piping hot with sauce. Its crunchy coating and tender interior make it one of Amsterdam’s most recognizable harbor and market snacks.