What to eat in Amsterdam

Netherlands

Amsterdam’s food culture is shaped by canals, trade, immigration and a strong everyday habit of eating simply but well. Dutch classics include cured herring, fried fish, croquettes, pea soup and hearty mashed-potato dishes, while bakeries and market stalls add waffles, small pancakes and seasonal sweets. The city’s international neighborhoods are part of this story too, but its local dishes are best understood through the casual places where residents stop for a snack, lunch or a drink.

For a first visit, mix foods eaten in different settings: try herring or kibbeling at a market, bitterballen with a drink, and a warm stroopwafel or poffertjes as a sweet break. Stamppot and erwtensoep are more weather-dependent, while oliebollen are strongly associated with the winter season. Amsterdam is easy to explore by small bites, so look for steady local turnover, ask what is seasonal and check menus for allergens, especially with fish and meat-based snacks.

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Oliebollen
Oliebollen are Dutch balls of yeast-raised dough deep-fried until the outside is crisp and the center is soft and airy. The batter commonly includes flour, yeast, milk and egg, with raisins or currants often folded through it; some versions add apple or other seasonal touches. They are finished with a generous dusting of powdered sugar. Freshly fried oliebollen have a warm, slightly chewy interior and a browned edge that is more substantial than a light cake doughnut. In Amsterdam and across the Netherlands, oliebollen are strongly tied to the final days of the year. Temporary stalls, bakeries and market counters sell them as people prepare for New Year's Eve, when the pastries are eaten at home or shared with visitors. They are not an Amsterdam invention, but the city is an easy place to encounter the national seasonal custom. For travelers, the appeal is as much the timing and setting as the pastry itself: queue at a winter stall, eat one warm and compare a plain version with one containing dried fruit.
- Iconic
- Street food
- Vegetarian
- Sweet
€1.20–€2.50 approx.
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Bitterballen
Bitterballen are crisp breadcrumb-coated balls filled with thick meat ragout, usually served hot with mustard. The shell should crack before the soft, savory filling, making them ideal for sharing with a drink.
- Iconic
€6–€9 approx.
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Stroopwafel
A stroopwafel is made from two thin, crisp waffles joined by a layer of caramel syrup. Fresh market versions are soft and warm, while packaged ones are firmer; both are best when the syrup and toasted dough stay in balance.
- Iconic
- Street food
- Vegetarian
- Sweet
€1.50–€4 approx.
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Haring
Haring is lightly brined raw herring served with chopped onion and pickles, either by the tail or in a small bun. Its flavor is clean, oily and salty rather than aggressively fishy when the fish is fresh and properly cured.
- Iconic
- Street food
- Seafood
€3–€6 approx.
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Stamppot
Stamppot combines mashed potatoes with vegetables such as kale, sauerkraut or carrots, often served with smoked sausage and gravy. It is soft, warming and designed as a complete plate rather than a collection of separate side dishes.
- Iconic
€12–€18 approx.
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Kibbeling
Kibbeling is bite-sized white fish coated in seasoned batter and fried until crisp, usually served with garlic sauce or a tartar-style dip. The fish should remain moist under the crust, and the seasoning varies between stalls.
- Iconic
- Street food
- Seafood
€5–€9.50 approx.
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Poffertjes
Poffertjes are small, puffy pancakes made from a yeasted batter and cooked in a special dimpled pan. They are served hot with butter and powdered sugar, with a soft center and lightly browned surface.
- Iconic
- Street food
- Vegetarian
- Sweet
€4–€7 approx.
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Erwtensoep
Erwtensoep is a thick Dutch split-pea soup cooked slowly with vegetables such as leek, celery and carrot, often alongside pork or smoked sausage. Long cooking gives the peas a stew-like texture and allows the meat to season the broth. The finished soup should be hearty and spoonable, with savory smoke balanced by the sweetness of the vegetables. It is commonly served with rye bread or another firm loaf rather than delicate garnishes. In Amsterdam, erwtensoep is especially associated with cold weather, winter cafés, market stalls and home-style Dutch cooking. The soup is known nationally as snert in its thickest form, although names and recipes vary. It is not a light starter: a bowl can function as a full meal, particularly when sausage is included. Seasonal availability matters, so it may disappear from menus during warm months. The next-day version is often even thicker, which explains why some diners call it snert.
- Iconic
€6–€12 approx.
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Prices are approximate and editorial. Always check locally before ordering.