How About Eating Your Way Through Amsterdam?

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Amsterdam offers a number of diverse cultural food options and we ate well here enjoying DutchIndonesianChinese, and Spanish meals. Over the summer, we found a nice café next to our B&B on Kerkstraat. First we had mushroom soup with brown bread, a ham and cheese pancake, and pork meatballs in a tomato sauce and then later came back for some nice tomato soup.

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For dinner we had traditional Dutch in the neighborhood. We started with cheese coquettes, steak with mushrooms, fries, and small pancakes.

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The next night we had Spanish tapas at Tapas Bar Catala located at Spuistraat 299. They included spinach and pine nuts, chrizo, and fried calamari.

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When we returned in June we went to Chinatown for the first night. We ate at Nam Kee Chinatown located at Zeedijk 111 – 113 where we found one of the few places you sit out outside. We started with shrimp toast. Then we had very large oysters in with a hot sauce, garlic frog’s legs, and Peking duck.

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Lunch the next day was more Spanish tapas at La Oliva located at Egelantiersstraat 122-124 in the Jordaan. We had a mushroom tortilla and a squash soup with Serrano ham.

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A light dinner canal side on the Singel included Dutch cheese coquettes, and a pancake.

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The next night provided an Indonesian rice table at Kantjil on at Spuistraat 291-293. We had Nasi Poetih, Saté Babi, Saté Ikan, Daging Roedjak, Pepesan Oedang, Kredok, Sajoer Lodeh, Broccoli Tjampoer, s.g. Kentang, s.g. Telor, Seroendeng and Kroepoek.

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A mid-day snack included the small sweet Dutch shrimp and some fried cod obtained from a street vendor in a small shop.

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Our last meal was a very high-end treat at De Belhamel, located on the Brouwersgracht in Amsterdam, where this canal crosses the Herengracht. We had a canal side table. The place has many art nouveau details. It received the Michelin Guide’s Bib Gourmand award annually since 2007, including this year. The meal included nice bread; sautéed prawn and scallop with puff pastry and a chive-shrimps beurre blanc; sliced sirloin with anise mushrooms, green and yellow zucchini, fondant potatoes and a Cognac-tarragon sauce, and poached haddock fillet and fried tranches of langouste tail with fennel puree and mustard dill sauce.

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Bill Ives
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