Amsterdam Food Guide
And a reminder of a family favourite brunch recipe
Had a couple of days in Dam where I ate some delicious food,I have been twice before and still haven’t tried all the spots on my list but I have listed a few spots below that I got to and recommend.
By the way this is the first time I have visited via the Eurostar, I highly recommend, it was easier and less stressful than flying and my motion sickness was much better too.
These spots are spread out across the city, I love walking a lot in each city that I visit as I feel like I get a better feel of a place and come across unexpected spots. Also the 25k steps a day helps me feel better about the enormous increase in calories I consume each day compared to home. If you dont like walking so much or are unable to I recommend creating a google map to include foodie spots and other sights you want to visit so that you can choose ones which are closer together in a single day.
My greatest rec is Ron Gastrobar, I was made aware of this place by James Acaster on the Off Menu podcast, he listed the Beef Wellington from here on his dream menu as he loved it so much. So I booked a last minute table here and managed to get one at the bar. Everything was different level. I believe it has a Michelin star and you can really tell by the food. I tasted flavours and cooking techniques that I haven’t had anywhere else, the service is excellent but the restaurant still has a relaxed vibe. Its not cheap but not ridiculously expensive. I would honestly suggest setting aside some of your budget for this. Tip: Make sure you include the ribs and broccoli when you order. Incred.
@rongastrobar
The best brunch spot I have visited there - Eggs Benaddicted The most delicious food. The toasted focaccia with roast beef, caramelised onions, mozzarella, runny eggs and chimichurri is a dish I cannot stop thinking about and will definitely be trying to recreate at home. The aperol spritz’s were also made to perfection. Super friendly staff too. Go.
@eggs_benaddicted.amsterdam
Best cocktail Spot, Malabar - The rooftop bar at Hotel Jakarta. Again reserve a spot to avoid disappointment as its quite small but I would suggest getting there a little while before sunset. Lovely views and delicious cocktails made by experienced and friendly bartenders.
@malabar.ams @hoteljakarta.ams
My fave bakery from the many visited. A completely plant based bakery which delivers massively on flavour and aesthetics. This very instagramable spot is where the cool kids of Amsterdam hang out and I went back twice. Recommend literally everything.
@saintjeanbakery
Other street food wins -
The mini pancakes from Pats Poffertjes (I loved the Nutella and strawbs). The foccacia sandwiches from Zero Zero. The bowls from The Lebanese Sajeria. Curry sauce and onion fries at Fabel Friet. Every single thing from Satay Club @satayclub_official @patspoffertjes @zero.zero.store @thelebanesesajeria @fabelfriet
A brunch fave that everyone always wants the recipe for, I shared this a couple of years ago on instagram but still get asked for it so here goes x
Ingredients - per person
Greek yog (full fat) - 4 tablespoons
Harissa paste - 1 heaped teaspoon (or you can use a teaspoon of pul biter flakes if you have them)
Real Butter, salted - 1 tablespoon
Coriander - fresh, finely chopped - 1 tablespoon
Sea Salt - sprinkle
Garlic - 2 cloves
Lemon juice - freshly squeezed - 1 teaspoon for the yogurt, use the rest for the onion
Red onion - 1 finely sliced (use a little per person, this will keep in the fridge for a few days)
Mixed seed mix - 1 teaspoon (I used the everything bagel mix from m&s)
Eggs x 3
Flatbreads/sourdough, toasted - to dip
Method
Add the onion to a bowl and add the juice of half a lemon, leave these to marinate for as long as possible. You can use within half an hour but I would recommend overnight in the fridge, they will go lovely and pink
To the greek yogurt, finely grate in the garlic, 1 teaspoon of the lemon juice and add some salt to taste - layer in a shallow bowl
3. Add the harissa paste/pul biber to the butter in a saucepan on a low heat to melt gently, mix together once melted and remove from the heat
4. Poach your eggs your preferred way -don’t over cook so the middle is still soft, just a few mins then once cooked set gently on to kitchen paper to soak up the excess water
5. Layer the eggs onto the yog, then drizzle the harissa butter, pickled onions, seeds and coriander over the top.
Serve with toasted flatbreads or sourdough. Enjoy!
What I have been reading…
‘Cleopatra and Frankenstein’ by Coco Mellors - loved 9/10
‘Homesick’ by Sylvia Saunders - read on my kindle, enjoyed 7/10
‘So good to see you’ by Francesca Hornak - also kindle 7/10
Hello Beautiful is up next
And don’t forget to follow me on instagram @feastandfrolicsurrey to see all of the feasts that I create and keep up to speed on what I am up to on a daily basis.
Clair x