Dutch Cuisine: The Perfect Accompaniment to Its World Famous Beer


A visit to the city of Amsterdam takes a visitor back to almost the 17th century yet it is one of the most prosperous cities in the whole world. Being a world famous and one of the busiest international trading port also means that there is an abundance of seafood easily available. Herring and cod are as popular as are the mouth-watering and yumilicious French pastries and the world famous winter stew.

With such a heavenly setting food here simply tastes and feels delectable and scrumptious. Food experiences for tourists embarking on a Food Tour Amsterdam are not only amazing it is unique and new. A wide variety of food cooked traditionally using recipes passed down from generations and heavily influenced by the Dutch, the French and the Spaniards makes for a feast for people of all tastes and preferences.

Stamppot is a traditional Dutch dish which is still prepared in the old-style to get its authentic taste and is very popular during winter when it is served with “rookworst” or smoked sausage. The “stroopwafel” is a very popular Dutch pastry while the “Poffertjes” are fluffy little pancakes which are absolutely delicious to taste.

The use of wine as an accompaniment of Dutch cuisine can best be said to be moderate. But this region is famous for its strong beer since the Dutch have a long standing tradition of brewing it. Other famous, popular and strong liquors of this region include the “Jenever”, “Brandewijn”, “Vieux” which is like the Cognac, Oranjebitter etc.

The Dutch too have their own liking for fast food and it is very common to see snack bars in this city. They sell everything from French fries to deep fried meet, sausages; fried chicken, deep-fried nugget shaped Atlantic cod, and smoked European Eel etc. Cheese is also a very popular food accompaniment here. Amsterdam is also famous for the very special raw herring which is served here with a variety of options starting from gherkins, chopped raw onions etc. The uniqueness of this dish lies in the way most locals have it by lifting the fish high-up by its tail and biting into it from below.