Dish finder in Amsterdam

Lightly brined young herring from fish stalls, with chopped onion and pickles, held by the tail or in a soft roll (broodje haring). The new season starts in June.

Battered chunks of white fish with garlic or remoulade sauce, sold at market fish stalls. The easier introduction to Dutch fish.

Crisp breaded balls of beef ragout, served scalding hot with mustard alongside a beer in a brown café. Wait a moment before biting.

A long ragout croquette in a soft roll with mustard. Bakeries and snack bars sell them, and the coin-operated wall at a FEBO is the late-night version.

Thick fries in a paper cone with mayonnaise. Patatje oorlog adds peanut sauce and raw onion; speciaal adds curry ketchup and onion.

Potatoes mashed with kale, served with smoked sausage (rookworst) and gravy. Winter food, in cafés and in every Dutch kitchen once the cold arrives.

Split-pea soup thick enough for the spoon to stand up, with smoked sausage and rye bread. Traditionally a skating-season dish.

A spread of a dozen or more Indonesian dishes with rice, from beef rendang to satay and sambal. A legacy of colonial history; book for two or more.

Flatbread with curried chicken or vegetables, long beans, potato and egg from a Surinamese takeaway. Ask for the vegetarian roti if you don't eat meat.

A large thin pancake, savoury with cheese and mushrooms or sweet with syrup (stroop) and icing sugar. Pancake houses make it a family meal.

Cubes of crumbly aged Gouda with mustard, the standard bar snack alongside bitterballen. Markets will let you taste before buying a wedge.

Tiny puffed buckwheat pancakes with butter and icing sugar, made in a dimpled pan at markets and fairs.

Two thin waffles with a layer of caramel syrup. Buy them warm at a market stall, or rest a packaged one on your coffee cup to soften.

A deep, lattice-topped apple pie with cinnamon and raisins, served with whipped cream (met slagroom) in cafés across the city.