Spring Food Guide in Amsterdam: White Asparagus, Texel Lamb and Urban Foraging

As winter ends, the Amsterdam food scene introduces seasonal spring produce, ranging from white asparagus to tender lamb and wild herbs found in city parks. Visitors can experience these specialties at local markets, butcher shops, and restaurants across town.

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White Asparagus

Known as white gold in the Netherlands, white asparagus is harvested from late March to June. Several dining venues in Amsterdam feature this seasonal delicacy:

• Restaurant De Kas: Located in a former greenhouse, it serves dishes made from fresh, locally sourced produce.

• Café Restaurant Amsterdam: Offers traditional Dutch asparagus dishes like steamed white asparagus with ham, boiled eggs, and hollandaise sauce.

• Proeflokaal Van Wees: A tasting room in Centrum known for classic asparagus dishes in a historic setting.

• Het Asperge Diner: An exclusive pop-up event in Blaricum featuring a multi-course menu crafted by top chefs.

For home cooking, farm-fresh asparagus can be ordered via Asperges Amsterdam or purchased at the Noordermarkt in the Jordaan district.

Spring Lamb

Texel lamb, originating from the Wadden Sea island of Texel, is known for its tenderness and subtle taste due to the sheep grazing on salty marshlands. Amsterdam restaurants serving lamb include:

• Restaurant Flore: A Michelin-starred establishment offering seasonal menus with locally sourced ingredients.

• Balthazar's Keuken: An intimate restaurant in the Jordaan with a weekly changing menu.

• Kaagman & Kortekaas: Uses a whole-animal approach to create sustainable dishes from lesser-used cuts like sweetbreads, braised neck, and slow-cooked shoulder.

For home preparation, traditional butchers like Slagerij De Leeuw, operating since 1897, and the family-run Slagerij Louman, serving the city since 1890, provide premium cuts and preparation advice.

Foraging in Amsterdam

Wildplukken, or foraging, takes place in Amsterdam parks and green spaces during spring. Commonly foraged items include daslook (wild garlic), which has broad green leaves and a mild garlicky flavour used in pestos and soups, and magnolia blossoms found on trees across city parks.