Vicio on Bilderdijkstraat is the Amsterdam Sicilian pasta room, professional pasta makers from Sicily turning out busiate, ravioli and a daily-changing fresh-pasta board.
Signature dishes: Hand-made fresh pasta, Sicilian busiate, Cannoli
Must order: Whatever the fresh pasta of the day is, with a Sicilian wine pour to match.
Tip: Small room, books up fast on weekends. Lunch is the quieter window.
Address: Bilderdijkstraat 192H, 1053 LE Amsterdam
Restaurant Blauw in Amsterdam's Oud-Zuid runs the most consistent rijsttafel in the city, twenty-plus dishes laid across a long table, near Vondelpark.
Signature: Rijsttafel, Rendang, Sambal goreng telor
Order: The full Blauw rijsttafel, twenty-plus small plates with rice and sambals.
Tip: Book a fortnight ahead for weekends. Two seatings a night, the early one is quieter.
Tempo Doeloe on Utrechtsestraat is the old-school Amsterdam rijsttafel room, candle-lit, twenty-five dishes deep, the menu locals book for out-of-town guests.
Signature: Rijsttafel Tempo Doeloe, Beef rendang, Ayam smoor
Order: The full rijsttafel Tempo Doeloe, the spicier of the two house sets.
Tip: Reservations essential, often two weeks out. Tell them up front how much heat you actually want.
Sampurna has run an unpretentious rijsttafel for 35-plus years; the Lijnbaansgracht room in the Jordaan is open all day from noon, the spicier of the city's sets.
Signature: Rijsttafel Sampurna, Sate ayam, Gado gado
Order: Rijsttafel Sampurna with extra sambal badjak on the side.
Tip: Walk-in friendly at lunch, book for dinner. Open daily from noon.
Mama Makan inside the Hyatt Regency on Spinozastraat takes Indonesian classics through a contemporary lens: brighter rooms, cleaner plating, a rijsttafel for sharing.
Signature: Mama's Rijsttafel, Rendang, Sambal goreng buncis
Order: Mama's full Rijsttafel, the contemporary read on the classic spread.
Tip: Sunday lunch is the easiest booking. They take large groups, useful at the weekend.
Toscanini has been Amsterdam's reference Italian since 1985, a Jordaan room running its own bread, its own pasta, and a list weighted toward small producers.
Signature: Hand-rolled pasta, Bistecca, Tiramisu
Order: Whatever the pasta of the day is; the bread basket is also their own bake.
Tip: Reserve two weeks out for weekends. The room is loud, in the best Italian-trattoria sense.
nNea is the Amsterdam pizzeria placed seventh on the 2025 50 Top Pizza Europe list, Vincenzo Onnembo running a two-day Neapolitan dough.
Signature: Margherita with Vesuvian tomato, Mortadella and pistachio pizza
Order: The seasonal special with whatever San Marzano tomato is fresh that week.
Tip: Walk-ups eat at the counter on the early shift; the dining room takes online bookings via their site.
