Amsterdam Winter Recipes – The Benefits of Self-catering Rentals

Introduction

Amsterdam in winter is a vibe: icy canals that look like frozen highways, locals skating like it’s second nature, and scarves wrapped so high you wonder if there’s a human under there at all. For expats, the season can feel both magical and slightly overwhelming. But one thing’s for sure, you’ll need food that sticks to your bones.

And here’s where the Dutch shine. Their winter classics, snert, stamppot, and oliebollen, aren’t just tasty, they’re cultural touchstones. These dishes tell stories, carry history, and honestly, they make the cold weather way more bearable. Getting around is also part of the adventure — here’s our guide to Amsterdam transport for expats

Snert: The Soup That Defines Winter

History

Snert (aka erwtensoep) is Dutch split pea soup. Dating back to the 16th century, it was made with dried peas, root vegetables, and smoked sausage, ingredients that lasted through the long winters. Among Dutch foodies, the rule is that snert is only the real deal if it’s left overnight to thicken. The spoon-standing-in-the-bowl test is basically a rite of passage. There’s even a World Championship Snert Cooking in the Netherlands, proving just how seriously the Dutch take this soup. The next one happens in 2026, complete with an official countdown online.

Best Snert Restaurants in Amsterdam

Moeders (Rozengracht 251): A cozy spot serving traditional Dutch home cooking. Their snert is as comforting as it gets.

Stamppot Amsterdam (Leidsekruisstraat 11): Known for sticking closely to traditional recipes, making it a favorite for authentic snert.

Quick Recipe Notes

📄 Snert (Split Pea Soup) – Allrecipes

Servings: 8

Prep: ~30 minutes

Cook: ~7 hours (slow cooker)

Total: ~7 h 30 min

You can find the full recipe on Allrecipes. It’s a reliable site because it’s community-driven, with plenty of reviews and variations. Great if you want to compare what other cooks around the world are doing with their snert.

Stamppot : Mash your way into happiness

History

Stamppot is mashed potatoes with extras, think kale, carrots, sauerkraut, or endive. Top it with a smoked sausage, and you’ve got Dutch comfort food in its purest form. It dates back to the 1600s, when potatoes became a staple food for the masses.

There’s also a historic story tied to Leidens Ontzet (Leiden’s Liberation) during the Eighty Years’ War. Starving townspeople ate a stew left behind by fleeing Spanish soldiers, and ever since, hutspot (a form of stamppot) has been a symbol of survival. Each October 3, Leiden celebrates with food and festivities, hutspot very much included.

Best Stamppot Restaurants in Amsterdam

De Blauwe Hollander: Established in 1979, famous for multiple kinds of stamppot. Its name honors Dutch marines’ blue uniforms, symbolizing homecoming.

Moeders: Since 1990, this restaurant has celebrated mothers with walls covered in their photos. Their stamppot is hearty and nostalgic.

Quick Recipe Notes

📄 Dutch Stamppot (Kale & Potato Mash with Smoked Sausage) – Panning the Globe

Servings: 4–5

Prep: ~15 minutes

Cook: ~40 minutes

Total: ~55 minutes

The recipe is from Panning the Globe, a site known for well-researched, step-by-step recipes that also explain cultural context. It’s perfect for learning not just how to make stamppot but also why it matters.

Oliebollen : Sweet Circles of tradition

History

Oliebollen (literally “oil balls”) are Dutch doughnuts that pop up during the winter, especially on New Year’s Eve. Their round shape symbolizes the closing of a year’s cycle.

These treats date back to at least 1667, when they appeared in the cookbook De Verstandige Kock as “oliekoecken.” Earlier versions go back to Germanic tribes, who ate them during winter festivals to keep the goddess Perchta from, well, slicing them open. (Yes, food as divine protection—only in Europe.)

Best Olliebollen Restaurants in Amsterdam

Albert Cuyp Market: A year-round market where you’ll find traditional sugar-dusted oliebollen.

De Amsterdamse Oliebollenkraam: A seasonal pop-up stall with locations announced on Instagram. Known for putting modern twists on the classic.

Quick Recipe Notes

📄 Oliebollen (Dutch Doughnuts) – Recipes From Europe

Servings: 20–24

Prep: ~20 minutes

Rising: ~4 hours

Cook: ~20 minutes

Total: ~4 h 40 min

The recipe comes from Recipes From Europe, a site that specializes in traditional European dishes. It’s approachable, easy to follow, and designed for home cooks—great for expats who want to try their hand at Dutch traditions without stress.

Conclusion

Dutch winters may be icy, but they’re warmed up beautifully by the food. Snert, stamppot, and oliebollen aren’t just recipes, they're edible history lessons, passed down through generations. For expats, they’re also a way to connect with local culture and feel just a little more at home.

So whether you’re eating out in Amsterdam’s cosiest restaurants or experimenting in your own serviced apartment kitchen, these dishes are your ticket to experiencing winter the Dutch way. And if you’re looking for more cultural inspiration, our guide to Amsterdam’s best museums is a great next step.