Nobody's weighed in yet — you could be first.
Palatte Take
“Sticky, caramelised soy garlic glaze clinging to each impossibly crispy boneless piece — sweet, savoury, and completely impossible to stop eating.”
Polvo à lagareiro
Portugália Tasca
“Whole octopus tentacles roasted until the edges char and crisp, then finished with a generous drizzle of cold-pressed olive oil, crushed garlic, and smashed potatoes — a Portuguese showstopper that earns every bit of its reputation.”
Connected by intense umami richness and pure indulgence
le Special
Le Smash Amsterdam | West
“Le Classic's bold older sibling — loaded with extra toppings and a more indulgent sauce situation that turns a great smash burger into an unforgettable one.”
Shares the same pure indulgence and intense umami richness
Karaage
Brouwerij Troost de Pijp
“Japanese-style fried chicken bites — judiciously seasoned with soy and ginger, fried to golden perfection, and utterly impossible to stop eating.”
Connected by deep savory richness and addictive dopamine hit
Gyoza Duck
Ku Kitchen & Bar
“Rich, savory duck filling wrapped in a delicate pan-fried casing — this is the gyoza upgrade you didn't know you needed.”
Beef Smash Cheeseburger
Janana Burger
“A gloriously thin, crispy-edged smashed beef patty melted under a blanket of cheese on a soft brioche bun — this is the burger Amsterdam didn't know it was missing.”
Provola Crispy con Capocollo
Bella Storia
“Golden-crusted provola cheese fried to a shattering crisp, paired with the rich, marbled depth of capocollo — a textural love affair you didn't know you needed.”
Shares the same pure indulgence and deep savory richness
Prego no pão do caco (100 gr. tenderloin)
“A hundred grams of seared tenderloin, pink and buttery, nestled in a soft pão do caco with garlic and mustard — Portugal's answer to the steak sandwich, and a better answer at that.”
Connected by deep savory richness and pure indulgence
Bolas de alheira com queijo de ovelha 3x
“Three fried balls of smoky alheira sausage — Portugal's ingeniously spiced bread-and-meat creation — molten with sheep's milk cheese at their heart.”