10 Dutch foods to try in Amsterdam

The classic Dutch snack that you can find in almost every bar in Amsterdam. These are small fried meatballs with a diameter of about 3 centimeters. They usually contain beef or veal and are served with mustard. The name is really particular and could suggest that they are bitter (the name literally means "bitter balls") but it is not like that: its origin lies in the fact that, in times gone by, they were consumed alongside a bittertje, or an alcoholic drink (brandy or gin) based on herbs. Bitterballen are also consumed in other countries that have had Dutch influence, such as Belgium, Suriname and Indonesia. If you want to try them here in Amsterdam, I recommend Den Ballenbar at the Foodhallen, where you will find many variations, including vegetarian options.

​"Haring": the Dutch eat it raw, served with chopped onions and gherkins. They take it by the tail and let it slip into their mouth. For the less courageous there is also a sandwich version. If you travel to the Netherlands between June and September, you will find "Hollandse Nieuwe". It is one of the flagships of Dutch fisherman's trade and in fact a traditional specialty safeguarded by European legislation (TSG). Herring is mainly caught in Danish, Norwegian and Scottish waters, but the centuries-old processing - gutting, salting and filleting - follows the traditional Dutch method.

Drop: among the most popular sweets in the country, can be found almost everywhere. You'll see them in supermarkets and even pharmacies. The Dutch are crazy about licorice (dropjes) and eat tons of it. In fact, it has been calculated that on average 32 million kilos are consumed per year (that boils down to about 2 kilograms per Dutchie). It is therefore no coincidence that the Netherlands is the largest licorice producer in all of Europe. There are many different types, industrial or artisanal, sweet or savory. Here you can eat all kinds but it are the salty ones that are really famous. Why? There are those who believe that the Dutch love salty licorice because they are surrounded by the sea.

A sweet cookie with a nice pronunciation. The stroopwafel is the most famous and most traditional Dutch sugar bomb one can find here. It consists of two wafer biscuits joined together by a caramel syrup. A real boost of energy! According to tradition, they were created in Gouda in the second half of the eighteenth century. You can find these prepackaged in the supermarket, or better still freshly baked on markets and in bakeries. There are basically two sizes, ones that are lager than your whole hand (which you can see here in the picture) and another, the one we prefer (gotta watch those calories), smaller.

​Friet or Patat. The Dutch people are divided into two fundamental sides when it comes to naming this delicacy that you can find almost everywhere in the Western world. It might sound weird to say try the fries here, but honestly they are really good. There are those who say that the secret is in double frying. Here you can find those for walking that are served in a paper cone. If you want you can add the sauce on top, and why not try a typical combination of here, mayonnaise and raw onion!

You should try these sweets even just for the tender name! Poffertjes are mini pancakes and when you start eating them it's hard to stop. The dough is really simple and is fried on both sides with a special dimpled pan or larger dimpled frying area. On the surface they are sprinkled with melted butter and powdered sugar just to make you lick your lips. You can find them pre-made in supermarkets, ready to heat in the microwave at home but the best is to try them in freshly made at festivals, markets, a "pannenkoekenhuis" and various events. And if you are particularly lucky, sometimes you will find stands that let you experience creating your own mini pancakes!

On cold winter evenings, the traditional dish of Dutch cuisine is stamppot. A combination of vegetables and mashed potatoes accompanied by a smoked sausage or stewed meat. A typical recipe from the Netherlands and Flanders, seeing as it is quite heavy, is served especially during the cold months. Many think that this dish dates back to the Dutch Golden Age but in reality the base of the dish, the potato, became popular only from the eighteenth century. The recipe as we know it today only became famous two centuries later. It also seems that originally the recipe did not include potatoes, but parsnips. Until the last century it was prepared during the harvest months (from the end of July to the beginning of October), to give energy to the workers in the fields.

Ok, we'll admit that apple pie is typical of many other countries, including Italy. I must admit, however, that with the Dutch one it was love at first sight. In appearance they are different from those of the Bel Paese and look more like those in the American style, without being too sweet. What makes it special for us is the combination of cinnamon and raisins in its mixture. Certainly a nice splash of whipped cream on its side only makes us happier!

Among its traditional sandwich ingredients, Amsterdam has ossenworst, a smoked beef sausage. The recipe originates from the capital and involves raw beef with a mix of spices including pepper, cloves, nutmeg, and mace. A beautiful combination of spices that dates back to the times of the East India Company. In fact, the recipe dates back to the seventeenth century when it was made with meat imported from Denmark and Germany.

​Dutch and cheese. This is perhaps the most dominant association foreigners have of the inhabitants of this country. Dutch are lovingly referred to as Kaaskoppen by their "dumb" Belgian neighbours. According to statistics, the per capita consumption here is around 18 kg per year. But the Dutch don't just like to eat it, but also to make it. There are different types such as Geiten Kaas, Edam, Boerenkaas, Beemster, Leerdammer, Maasdammer. Our absolute favorites are Gouda and of course Old Amsterdam. In some open-air markets, you can also find small snacks, like the one pictured above.