Ridiculously delicious brined herring.

This week I’m spending a few days in Rotterdam with my friend Irene, who grew up in the city but now lives in Rome. The brief sojourn to her hometown is dedicated to both high and low dining, mainly street food of the fried persuasion. Herring has been included for good measure. Here’s what we’ve been eating:


Hot and crispy French fries with mayo from Bram Ladage.


Lekkerbek, deep fried pollock at Tuesday’s central market.


Bitterballen, fried meat bits and ragout. Not street food in this case–we ate them in lawn chairs in the yard of the Hotel New York–but sure as hell deep fried.


More bitterballen awesomeness at a bar on trendy Witte de Withstraat.


Stroopwaffels: stroop is Dutch for crack treacle syrup. This one was at least 10 inches in diameter and hot off the griddle.


And of course no Dutch street food tour would be complete without herring, a national dish eaten by holding the fish by the tail, dangling it in the air, biting, and allowing all the onion bits to fall into your purse.