BY AMI is a middle eastern brunch spot in Witte De Withstraat, Rotterdam.
Editorially verified May 25, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: The sabich plate: fried aubergine, hard-boiled egg, tahini, and amba pickle on fresh pita.
Address: Witte de Withstraat 60, 3012 BR Rotterdam
A contemporary cafe on Witte de With with a playful brunch menu reimagining Dutch staples, hagelslag French toast, uitsmijter variations. Booking recommended.
Order: The hagelslag French toast with caramelised banana -- a Dutch-Belgian fusion that works beautifully.
A Wilhelminapier grand cafe with one of the best weekend brunch terraces in Rotterdam, serving a Dutch-international menu with Maas harbour views from Kop.
Order: The brunch board for two: Dutch cheeses, smoked salmon, soft-boiled eggs, and a fresh pastry selection.
A contemporary cafe on Witte de With with a playful brunch menu reimagining Dutch staples, hagelslag French toast, uitsmijter variations. Booking recommended.
Order: The hagelslag French toast with caramelised banana -- a Dutch-Belgian fusion that works beautifully.
A Pannekoekstraat roastery cafe where house-roasted espresso and filter anchor a brunch menu of grain bowls, tartines, and seasonal egg dishes cooked.
Order: The rotating single-origin filter with the seasonal grain bowl -- the best breakfast pairing on Pannekoekstraat.
A hip industrial breakfast and lunch bar near Cool serving organic, gluten-free and vegan dishes from pure seasonal ingredients, with smoothie bowls.
Order: The smoothie bowl with house granola and seasonal fruit, or the avocado toast with poached egg.
A Dutch artisan bakery cafe with genuine long-fermented bread, served as a lunchroom breakfast with local cheese, house-made spreads. Located in Centrum.
Order: The lunchroom mixed plate of house-baked rye, Gouda, jam, and a warm boiled egg.
Rotterdam's Melbourne-influenced brunch anchor on Glashaven: Harvest's own-roasted coffee paired with excellent eggs on house sourdough, avocado smash.
Order: Avocado smash on sourdough with dukkah and poached eggs.
