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Fodor’s Choice: Amsterdam Dining

A charming and unpretentious bakery/tearoom evokes an English country feel. The talented kitchen crew lovingly prepare and serve breakfasts, high tea, hearty-breaded sandwiches, soups, and divine slabs of quiche. A truly great place for breakfast or lunch. $

Blue Pepper
If you’re lucky, the ever-changing menu might include Kambing kecap, for which pan-fried tender pieces of lamb are cooked with lime leaves, lemongrass, garlic, soy sauce, and chili peppers. Unlike many other Indonesian restaurants, you won’t have a thousand different preparations piled on your plate—just a few obsessively prepared ones. $$-$$$

Café Bern
Dark and woodsy, like something out of a Jan Steen painting, this charming café pleases with its stick-to-your-ribs cuisine. The place is famous for its cheese fondue, the flavors of which are enhanced with plenty of orders from the fully stocked bar. Like the Dutch, you may be inspired to adopt the cheese fondue as your own celebratory meal of choice. $

D’Vijff Vlieghen

The “Five Flies” is a rambling dining institution that takes up five adjoining Golden Age houses. The overpriced menu of new Dutch cuisine emphasizes local, fresh, and often organic ingredients in everything from wild boar to purely vegetarian dishes. Lack of choice is not an issue here: the menus, the wine list, and the flavored jenever (Dutch gin) are, like the decor, epic. $$-$$$

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The concept is simple but artful. Diners lounge on white mattresses in a white space while receiving endless courses of food and drink marked by irreverent combinations. DJs, VJs, and live performances enhance the hip vibe. The club’s popularity has inspired branches in San Francisco, Rome, and elsewhere. The success of Supperclub suggests you should really go with a large group. $$$$

With its milk-white walls, dramatic black-and-white patterned floors, Delft plates, and glamorous chandeliers, Vermeer conjures the amber canvasses of the great Johannes. The cuisine is no less atmospheric—think poached skate with wakame seaweed and fine nicoise ravioli in squid bouillon. You can’t go wrong here. $$$$

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