Stroopwafel
Two thin waffle layers filled with a sweet caramel-like syrup in the middle.
The must-try food that defines Amsterdam, NL's culinary culture
Two thin waffle layers filled with a sweet caramel-like syrup in the middle.
Raw herring cured in salt, typically served with onions and pickles.
Deep-fried, breaded balls containing a savory meat ragout, usually served with mustard.
Thick-cut Dutch fries often served in a paper cone with a variety of toppings like mayonnaise.
Tiny, fluffy pancakes made with buckwheat flour, served with butter and powdered sugar.
A traditional dish made of mashed potatoes mixed with vegetables like kale, carrots, or sauerkraut.
A thick, hearty split pea soup filled with vegetables and slices of smoked sausage.
Chunks of white fish, battered and deep-fried, served with a mayonnaise-based herb sauce.
Deep-dish Dutch apple pie featuring a crumbly crust and layers of cinnamon-spiced apples.
An Indonesian-influenced feast consisting of dozens of small side dishes served with rice.
A deep-fried breaded roll filled with meat ragout, often eaten inside a soft bread roll.
Deep-fried dough balls, sometimes containing raisins, traditionally eaten during the winter holidays.
A rectangular pastry with two layers of puff pastry, pink icing, and a thick vanilla cream filling.
A Dutch smoked sausage made of ground meat and spices, traditionally paired with stamppot.
World-famous Dutch cheeses such as Gouda and Edam, often enjoyed aged or with mustard.
Large, thin Dutch pancakes that can be topped with sweet ingredients or savory ones like bacon.
A traditional Amsterdam raw beef sausage seasoned with spices like cloves and nutmeg.
Spiced shortcrust biscuits with a distinct flavor of cinnamon, nutmeg, and cloves.
A soft white sandwich roll filled with raw herring, onions, and pickles.
A deep-fried breaded disc filled with Indonesian-style stir-fried noodles.