The Indonesian Food Scene in the Netherlands: A Colonial Legacy Served on a Plate
- Fernanda Matsuoka
- 5 days ago
- 3 min read
“If you can’t go to Indonesia for its food, go to Amsterdam.” —Anthony Bourdain
Bourdain wasn’t exaggerating. Indonesian food in the Netherlands isn’t just good—it’s part of the cultural fabric, a legacy of colonialism that has outlived empire and outcooked nostalgia. And it’s best understood not in glossy hotel lobbies or polished fusion menus, but in the small, serious kitchens that have been feeding families (and the occasional food-obsessed traveler) for decades.
Few cuisines in Europe carry the historical weight of Indonesian food in the Netherlands. It’s a cuisine built on migration, memory, and—frankly—survival. After Indonesia gained independence in 1945, tens of thousands of Indo-Dutch, Moluccan, and Javanese families settled in the Netherlands. They brought recipes in their heads, sambals in their suitcases, and a quiet resistance to cultural erasure. Over time, those home-cooked meals evolved into restaurants, and those restaurants became anchors in Dutch culinary life.
Rijsttafel: Colonial Invention, Culinary Legacy
Let’s start with the showstopper. Rijsttafel—Dutch for “rice table”—is the most famous Indonesian meal in the Netherlands, and also the least Indonesian. It was invented during colonial rule in the Dutch East Indies as a way for Dutch elites to sample the vast bounty of the archipelago. Lavish, layered, and labor-intensive, a proper rijsttafel can include anywhere from 12 to 25 dishes, each a different expression of spice, texture, and regional heritage.
Essential Dishes to Know
Even outside a rijsttafel, these dishes form the backbone of Indonesian cooking in the Netherlands:
Sate – Charcoal-grilled skewers of marinated meat with velvety peanut sauce. A gateway dish for newcomers, an obsession for the rest.
Gado-Gado – Vegetables, tofu, egg, and tempeh tossed in warm peanut sauce. Somehow both light and satisfying.
Sayur Lodeh – Coconut milk-based vegetable curry. Comfort food at its finest.
Rendang – A rich, coconut-braised beef stew from West Sumatra. Deep, dark, and intensely spiced.
Sambal – Not a side note. This chili paste defines the heat and heart of the meal. Every version is personal.
Where to Eat Indonesian Food in Amsterdam
We steer clear of hype and head straight for soul. These restaurants may not be flashy, but they’re serious about flavor and generous in spirit.
Blauw (Amsterdam Zuid & Utrecht): Possibly our favorite. This is your contemporary upgrade. Polished interiors, sleek plating, and a kitchen that balances heritage with technique.
Blue Pepper (Centrum): Less is more here. Fewer dishes, more nuance. Chef Sonja Perre crafts an elevated rijsttafel experience that borders on fine dining—without losing the soul.
Purnama (Oost): Located on Javastraat in Amsterdam East, Purnama offers a modern take on traditional Indonesian cuisine. Their extensive cocktail and mocktail selection complements the rich flavors of the dishes.
Mama Makan (Amsterdam Zuid): Inside the Hyatt Regency, Mama Makan plays with Jakarta market influences in a lush setting. It’s vibrant, not precious—and good for groups with varied palates.
Indrapura | Amsterdam (Rembrandtplein): Reliable, refined, and remarkably consistent. A go-to for a traditional rijsttafel served with grace in the city center.
More Than a Meal
At Sapiens Travel, we don’t just recommend restaurants—we design experiences. For many travelers, Indonesian food in the Netherlands is their first taste of a global story still unfolding. That’s why we pair meals like these with context: walking tours of the Indische Buurt, visits to decolonial exhibitions, or private storytelling sessions with members of the Indo-Dutch community. Because when done right, a bowl of rendang can be as revealing as any museum wall.
