A Guide to Dutch Food

Simple, hearty, classic...Dutch food borrows a "meat and potatoes" aesthetic from neighboring Germany and a fondness for fresh fish from Scandinavia. But if you don't love meat and fish, you'll be happy to know that fries or friten (in Dutch) served with mayonnaise, a deep-fried phenomenon born in nearby Belgium, is a fast-food staple found on every street corner or in many of the top restaurants around the city.

The Dutch national dish might be raw herring. Keep reading...it's good. In peak season between May and July, this tender, slightly sweet delicacy fish is lightly marinated in vinegar or brine. It's served in various ways: on a bun, in cream sauce, with a side of pickles. In any case, it's a must-try.

Another highlight of Dutch food is cheese. The Netherlands is famous for their hard cheeses, such as Gouda Edam, and Leyden. Cheese is a popular breakfast item served with soft, yeasty bread.

For dinner, you might find split-pea soup, called snert, and stamppot, a potato/vegetable mash served with gravy. If this doesn't sound good, go for The Netherland's second national cuisine: Indonesian. Some of the best Indonesian restaurants in Europe can be found in Amsterdam. Dinner is usually washed down with beer, rather than wine. Amsterdam is home of Heineken after all...