Price comparison: this is how much you pay for a plate of carpaccio in 15 different Dutch cities
Carpaccio, the starter that always hits the mark. Thinly sliced tender beef with arugula and pine nuts—it’s a true crowd-pleaser. Remarkably, if you order carpaccio in Rotterdam, you’ll pay over 24% more than in Amersfoort. That’s according to an analysis by Dishdevil. More than 3,000 restaurant menus from across the Netherlands were examined to provide insight into how much we pay for a plate of carpaccio in different Dutch cities. We’ve listed the most striking details for you.
From budget-friendly to chic carpaccio
Don’t want to spend too much on your carpaccio? Then Amersfoort is the place to be. Here, you pay an average of €12.78 for the popular starter. Rotterdam, on the other hand, has the most expensive carpaccio, with an average price of €15.87. That’s over 24% more expensive than in Amersfoort. Other cities such as Zwolle (€13.58) and Groningen (€13.22) also keep prices friendly, while Eindhoven (€15.05) and The Hague (€15.81) are closer to Rotterdam’s price range. Maastricht, the Burgundian city in the south, comes in at €14.66—almost exactly the national average of €14.43.
Parmesan cheese and truffle mayonnaise
What makes carpaccio such a classic? Simple: the toppings. Parmesan cheese, truffle mayonnaise and arugula dominate the show. The research shows that Parmesan cheese is used in as many as 50% of the dishes, while truffle mayonnaise (45%) and arugula (40%) complete the party. In the editorial office, we prefer good olive oil and a squeeze of lemon instead of truffle mayonnaise—it’s that classic combination we keep coming back to time and again.
Notably, we’re seeing more and more vegetarian versions appearing on menus. Beetroot carpaccio is the big winner, but creative alternatives such as celeriac and eggplant carpaccio are also common. Even if you don’t eat meat, you can enjoy thinly sliced things. But here’s a plea: let’s not call it carpaccio.
Also read:
- Recipe: Chioggia beet carpaccio with herb oil and crispy fried garlic
- How to make the popular pulpo carpaccio from restaurant Sjefietshe
- Enough already! Stop calling everything ‘carpaccio’
Source: Misset Horeca
