The two specialities compared
| Speciality | Where | How | Good to know |
|---|---|---|---|
| Bitterballen | brown cafés (Karpershoek, De Dokter) | by the portion, with mustard and beer | scalding inside, wait |
| Haring (Hollandse Nieuwe) | fish stalls, for example Stubbe's Haring on the Singel | held by the tail, onions and pickles, or in a bun | best from late May through summer |
| Both on a tour | walking food tour | guided tastings | handy for trying everything |
Prices vary by venue: check the board before ordering.
Our pick
- For a drink and a snack: bitterballen in a brown café.
- To taste local: a herring sandwich if the raw fish scares you.
- To try everything: the food tour, which offer; see also what to eat in Amsterdam.
To check
Raw herring is served cold; in a bun it comes with onions. "Hollandse Nieuwe" is the season's new catch: ask for it in May or June. Vegetarians: bitterballen contain meat, ask for the vegetarian version.
FAQ
Is the herring really raw? Yes, cured, not cooked.
Are bitterballen spicy? No, it is a meat ragout in breadcrumbs.
