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Not so long ago, Dutch cuisine consisted mostly of fried food—french fries, bitterballen, and frikandel (deep-fried sausages)—along with thick pea soup and hearty meat and potato dishes. These days, however, Amsterdam restaurants serve much higher-quality and more varied food than ever before.
Many forward-thinking Amsterdam restaurants have embraced a "New Dutch cuisine," using organic and locally sourced meat, fish, and seafood, and expertly cooked vegetables served with interesting sauces and side dishes. Some chefs are taking it a step further and growing produce and herbs on land or rooftops attached to their restaurants—garden to table cooking, if you will. Multicourse tasting menus or small plates that you can mix and match are popular at upscale eateries, making use of what's freshest at the moment, perhaps farm-fresh asparagus or North Sea mussels. The classic standbys are still widely available, too—it's hard to resist those delicious bitterballen—but they're often prepared in updated, modern interpretations.
Amsterdam has a wealth of international cuisines. The city has long been known for its Moroccan, Turkish, and Indonesian food, and there are excellent Vietnamese eateries, where you can finally get a decent bánh mì, as well as pretty much every type of cuisine you might be craving. Another thing that's big on the Amsterdam food scene these days is brunch. Traditionally, the Dutch opt for relatively simple breakfasts of buttered toast with chocolate sprinkles (called hagelslag), but places for more American-style brunch—eggs Benedict or oatmeal with fresh fruit—have popped up throughout the city, attracting the city's trend-followers. Although steak restaurants have existed for years (and continue to open on a regular basis), hamburgers are also trendy, with tiny spots elbowing their way in to become the most popular in town.
Pockets of interesting dining are emerging away from the city center, too, but Amsterdam is a small city, so don't be daunted by distance. Everything's still easy to reach by cab, tram, or bus—or make like a local and burn off some calories by renting a bike.
Despite all these changes, one thing's stayed relatively the same: the pace of service. Expect a wait to get menus, to order, and then to receive your food. You just have to go with it: it's the Dutch way!
Culinary surprises are the name of the game at this stately restaurant; instead of a menu, diners are presented with a list of seasonal ingredients (pear, cauliflower, and squid, for example) from which chef Chris Naylor whips up creative and masterful four-, five-, or six-course menus. Some of the vegetables and herbs come from the roof garden of the adjoining Barbizon Palace hotel. The gray-tone walls enlivened with paintings of flowers lend a contemporary yet formal air, and an army of waitstaff are on hand to ensure that the service is always impeccable. Each summer the restaurant closes for one month while the staff go on vacation (dates change year to year).
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