What is in season in Amsterdam. and what to order when the market changes.

Spring

  • White asparagus: Dutch white asparagus (witte asperges) runs late April through mid-June, served with butter, ham and boiled egg in restaurants across the city, the season locals plan dinners around.
  • Hollandse Nieuwe haring: The first haringvloot lands in mid-June, soused herring at the city's haringhandel stands at peak fat and lowest acidity, eaten raw with onion and pickles.
  • Strawberries from Zeeland: Dutch strawberries arrive at Noordermarkt and Lindengracht through May and June, the small Zeeland varieties heading the pastry counters at Petit Gateau in the Nine Streets.

Summer

  • Hollandse Nieuwe at peak: Through July and August the haring is at its softest, served on a bread roll with onion and pickles at every street-side haringhandel and at the city's brown cafes.
  • Terrace mussels with frites: Mussels open the formal season in September, but summer terraces start running steamed mussels and frites from late July, the seafood-shack pairing that defines warm-weather Dutch eating.
  • Outdoor herring and bitterballen: Every terrace in the city runs bitterballen plates and herring through summer, with beer pours from Brouwerij 't IJ and pilsner from the local breweries, the canonical Amsterdam summer snack pair.

Autumn

  • Mussel season opens: Zeeland mussel season runs September through April, the kilo-pot of moules served with frites and Dutch mayonnaise at brasseries from De Plantage to De Goudfazant.
  • Game from Dutch forests: Wilde Zwijnen, De Kas and Wils run game menus through October and November, wild boar, venison and hare arriving from Dutch forests, partridge from the Waddenzee.
  • Pumpkin and squash plates: Markt pumpkins arrive at Noordermarkt and Lindengracht through October, roasted pumpkin appearing on the modern Dutch menus and pumpkin soup at brown cafes.

Winter

  • Stamppot and erwtensoep: Mashed-potato-with-greens (boerenkool, zuurkool, hutspot) and split-pea soup (erwtensoep) anchor the Amsterdam winter, Moeders and brown cafes running both daily through January.
  • Oliebollen and appelflappen: From mid-December into New Year's Day, oliebollen carts appear on Amsterdam squares: deep-fried doughnut balls dusted with powdered sugar, the food the city eats waiting for the fireworks.
  • Speculaas and pepernoten: Through December, speculaas spice cookies and pepernoten flood bakery counters at Vlaamsch Broodhuys and Bakhuys, the Sinterklaas season the city's biggest baking calendar.

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Local Foodie Adventure in Amsterdam★ 5.0 (4)

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Local Foodie Adventure in Amsterdam

Experience Amsterdam through its food, canals, and culture. Taste Dutch classics, Surinamese street food, and artisanal cheeses while exploring the city’s most charmin...

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