Food Trends

Two paper-thin waffles pressed around a warm ribbon of caramel syrup, sold fresh and chewy from market stalls. Locals balance one over a steaming coffee until the steam softens the filling, then bite through crisp edges into molten, buttery sweetness.

Amsterdam's beloved pub snack: golden deep-fried spheres of slow-cooked beef ragout encased in crunchy breadcrumb shells. Crisp outside, molten inside, they arrive piping hot with sharp mustard and a cold beer in every brown cafe across the city.

Silky brined herring eaten the Dutch way: grab it by the tail, tilt your head, and lower it in. Mild, salty, and buttery-soft, it comes scattered with raw onion and pickles from blue-and-white carts dotted along the canals.

Bite-sized chunks of fresh white fish in a light, crackling batter, fried golden and served in a paper cone. A market and seaside favorite, it comes piled high with creamy garlic-herb or tangy tartare sauce for dunking between salty bites.

Thick Belgian-style fries buried under a chaotic, glorious mess of mayonnaise, peanut satay sauce, and chopped raw onions. The name means war fries for the colorful clash of toppings. Served in a cone, it is Amsterdam's ultimate late-night comfort.

A colonial-era Indonesian feast of dozens of small dishes circling fragrant rice: spicy rendang, peanut satay, sambal-laced vegetables, and crisp krupuk. A cornerstone of Amsterdam dining, it turns dinner into a generous, shareable parade of textures and heat.

A crisp, deep-fried pastry parcel oozing molten cheese, pulled hot from snack-bar vending walls and fryers across the city. The shatter-crisp coating gives way to a stretchy, gooey center, making it a cheap, addictive Dutch street and after-hours treat.

A loaded tray of fries piled with shawarma or kebab meat, blanketed in melted Gouda, then crowned with fresh salad, garlic sauce, and fiery sambal. Born in nearby Rotterdam, this hearty Dutch-Middle Eastern mashup is now an Amsterdam late-night staple.

Puffy, dollar-sized mini pancakes made with yeast and buckwheat, griddled until lightly crisp and fluffy inside. Served by the dozen under a melting knob of butter and a snowfall of powdered sugar, they are a warming market-day sweet treat.

Tall, rustic, and crumbly, the Dutch apple pie packs cinnamon-spiced apple chunks, raisins, and a buttery lattice crust into thick wedges. Served warm with a cloud of whipped cream, it is the soul of Amsterdam's cozy cafe afternoons.