Food

Two thin waffle layers with caramel syrup. Best fresh-pressed on the Albert Cuyp Market — never pre-packaged.

Crispy fried meat ragout balls — Amsterdam’s favorite bar snack with mustard and a beer.

Thinner than American, larger than crêpes. Sweet (apple, syrup) or savory (cheese, ham).

Raw herring with onions and pickles — eaten by holding the tail and tilting back. Try at a Haringhandel stand.

Thick, double-fried Dutch fries with mayo or oorlog (peanut + mayo + onion). Manneken Pis is famous.

Tall Dutch apple pie with raisins, cinnamon and a thick crumbly crust. Café Winkel 43 is iconic.

Gouda, Edam, aged 1–4 years. Don’t buy the cheap rounds — go to Reypenaer or Amsterdam Cheese Museum.

15–25 small Indonesian dishes — a colonial legacy turned culinary institution. Try Tempo Doeloe or Blauw.

Roti, bara, bami — affordable Surinamese-Dutch fusion. Roopram is the local favorite in De Pijp.

Indoor food market in a 1902 tram depot — 20+ stalls under one roof. Best for groups with different tastes.

Amsterdam’s biggest street market. Stroopwafels, herring, cheese, flowers — the whole city in one block.

Brown cafés (bruin café) are Amsterdam’s living rooms — wood-paneled, low-lit, locals chatting. Try Café Chris (Jordaan) or ’t Smalle.