Beurs van Berlage

A Dutch Delicacy

Amsterdam Conference Centre

Beurs van Berlage

Would you like to organise an unforgettable conference or event? The Beurs van Berlage is the perfect place! Because of our long-time experience with events and conferences, both live and (partially) virtual, we know how to achieve the highest quality. Time after time and in the middle of the characteristic historical centre of Amsterdam. Would you like to see what the rooms look like, or rather have some to-the-point information about the capacity of the rooms and the possibilities of organising a hybrid event? Click below to discover the Beurs van Berlage.

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Bitterballs? Yes, bitterballs. Try them! We tell you where to find the good ones—even great ones in the city of Amsterdam.

Blog A Dutch delicacy: bitterballs

America has apple pie. Scotland has haggis (a pie made with sheep’s heart, liver, lungs, and stomach). But what food is super-Dutch?

Some say it’s stamppot—a mash made of, say, potatoes, sauerkraut, and sausage. But we think there’s something way more appealing: bitterballs. Yes, bitterballs.

Before you say no, be advised that bitterballs aren’t bitter. They’re a savory snack, deepfried. Biting into a bitterball is like biting into fried chicken: there’s a satisfying crunch to the crust. What inside? Beef bouillon, usually. Minced onion. Bits of meat. Or chicken. Mushrooms. Or cheese. It’s a kind of ragout, held together by breadcrumbs.

Look for good ones—even great ones. Go to the still-trendy Ballenbar at the Amsterdam Food Halls (called Foodhallen, Bellamyplein 51). This food stand offers different flavors, including truffle, parsnip, shrimp, and the more traditional veal bitterball. If you’re near Central Station, you’ll find bitterballs at Bistro Berlage (Beursplein 1-3). And if you’re strolling around Amsterdam South, drop in at Wildschut Café (Roelof Hartplein 1).

Weirdly, one of Amsterdam’s best pastry shops, Patisserie Holtkamp (Vijzelgracht 15), sells boxed bitterballs you can deep-fry at home. They’re pricey—but well worth the dosh.

Keep me posted