What to Eat in Amsterdam: Dutch Foods Worth Trying
Amsterdam gets so much credit for its canals and bikes that the food scene tends to get treated like an afterthought, which is honestly a shame.
Dutch cuisine isn’t fussy or trendy, it’s built around simple, hearty bites that locals have been eating the same way for generations.
Here’s what actually belongs on your plate while you’re there.
Stroopwafel
Stroopwafel translates literally to syrup waffle, and the original version actually comes from Gouda, not Amsterdam, even though the city has fully claimed it as its own.
The best ones are pressed fresh and still warm enough that the caramel layer threatens to drip everywhere, which is exactly how locals like it.
Bitterballen
Bitterballen are deep fried, ragout filled balls that show up on nearly every menu in the city, almost always served with a small pot of mustard for dipping.
They’re technically a bar snack meant to soak up a few beers, but plenty of people happily order a full plate as a meal on its own.
Herring
Raw herring might be the most divisive item on this list, and locals eat it the traditional way, lifting it by the tail and biting upward instead of reaching for a fork.
It’s milder than it sounds, usually served with chopped onion and pickles, and most fish stalls around the city sell it fresh.
Kibbeling
If raw fish isn’t your thing, kibbeling is the friendlier option, battered cod or whitefish fried until golden and topped with a bit of spice for extra kick.
It usually comes with a garlic or tartar style sauce on the side, and a fresh batch from a market stall beats anything pre packaged.
Dutch Fries
Dutch fries are double fried for extra crunch, and locals rarely stop at plain mayo, often ordering them loaded with three sauces at once in a combination known as patat oorlog.
Skip the tourist heavy stands near the main squares and look for a line of locals instead, since that’s usually the better sign.
Dutch Cheese
The Netherlands has been making cheese since roughly 800 BC, and Gouda specifically has been produced in the same region since the 12th century.
Look for Boerenkaas on the label if you want the real farmhouse version, made only from milk produced on the same farm where the cheese is aged.
Stamppot
Stamppot is the dish locals actually cook at home on cold nights, mashed potatoes mixed with kale or endive and usually a sausage tucked somewhere in the mix.
It won’t win any beauty contests, but it’s cheap, filling, and exactly the kind of comfort food that makes sense after a long bike ride in the rain.
Oliebollen
Oliebollen only show up for a few weeks each winter, fried dough balls dusted in powdered sugar that locals treat as a traditional New Year’s treat rather than an everyday snack.
If you happen to be visiting in December, grabbing one from a street stall is basically mandatory.
None of this is fancy food, and that’s exactly the point. Dutch cuisine is built around simple, satisfying bites you can eat standing up, which makes it some of the easiest food in Europe to actually enjoy while you’re out sightseeing.
