Barracuda: Fresh seafood, bold spirit in Amsterdam-North

In the heart of Amsterdam-North, Barracuda has quickly become a go-to spot for seafood lovers looking for delicious, no-nonsense dining. With its industrial-beach vibe, fresh daily catch, and a buzzing crowd that keeps the energy high, the restaurant is rewriting what accessible seafood (and awesome veggie dishes!) can look like. The perfect ingredients? Passion, sourcing, and a place that feels like summer all year long.

Just two years after opening its doors, Barracuda is already one of Amsterdam-North’s must-visits. The idea for the restaurant grew out of a love for Mediterranean holidays, where food is simple, joyful, and meant to be shared. That spirit now lives in one of the city’s most hip-and-happening neighbourhoods. Additionally, with climate change bringing fish species northward, Barracuda captures that shift, combining a relaxed coastal mindset with the openness and space that define the north of Amsterdam.

Good food and good vibes

Barracuda’s location in Amsterdam-North is no coincidence. While the city centre has become crowded and tourist-heavy, North offers room to breathe and experiment. Once known mainly as a business district, the area has evolved into one of Amsterdam’s most exciting food destinations, with large, characterful restaurants and a strong local crowd. Barracuda fits naturally into this landscape, embracing the freedom and scale that the neighbourhood allows.

The interior reflects that mindset. Industrial elements mix with beachy references, creating a space that feels both raw and welcoming. The goal, according to co-founder Daan Meeuwig, is immediate comfort. “Barracuda is meant to be a place for everyone,” he says. “It’s not about caviar or fancy fish. We work with local, small fish and keep things approachable.” That low-key feeling encourages guests to drop in for a quick bite just as easily as they might settle in for a long evening.

The four co-founders of Barracuda.

That accessibility extends to how the restaurant operates. Barracuda uses a paper menu and semi-self-service ordering, giving guests control over the pace of their meal. Meeuwig prefers this approach himself, noting that waiting can often feel rushed or overly slow in traditional restaurants. “I really like being in control of my own pace,” he explains. “It also helps to keep prices down, so that we can focus on good quality, affordable food.” The system supports Barracuda’s broader philosophy: less fuss, more enjoyment.

Food-wise, the menu is designed for sharing. While there are standout classics – like Dutch kibbeling (fried cod) with house-made remoulade – the real experience comes from ordering multiple dishes and turning the table into a feast. It is less about a single signature plate and more about variety, discovery, and eating together. The dishes are simple but carefully executed, allowing the ingredients to shine without unnecessary complexity.

A place for everyone

Sustainability is central to Barracuda’s identity. The seafood is local and responsibly sourced, with close relationships to fishermen forming the backbone of the menu. This is reflected in the focus on smaller fish and what is available nearby. Alongside seafood, the kitchen gives equal attention to vegetables, offering vegetarian and vegan options that feel just as intentional.

Dishes like vegetable fritto misto, Mediterranean-style toast with tomato and samphire, and both shrimp and vegan krokets ensure that everyone at the table can participate. As Meeuwig puts it; “Our menu isn’t about elaborate dishes. It’s about simple food done really well.” That balance makes Barracuda appealing to mixed groups with different tastes and dietary preferences.

The drinks list follows the same inclusive logic. Natural wines sit alongside classics like Chablis, all chosen to pair well with seafood. Guests can order tap wine by the carafe (quarter, half, or whole), making it possible to drink well without spending much. “At Barracuda, you can spend very little money, but you can also splurge and go all in,” Meeuwig says.

The atmosphere might be where Barracuda truly sets itself apart. During the day, it is relaxed and family-friendly; by the weekend evenings, it transforms into something more playful. Music gets louder, bubble machines appear, and even robots roam the floor. “It’s more than just food,” Meeuwig says. “It’s the atmosphere, the people around you. It makes you feel alive and tickles your senses.” That energy makes the restaurant equally suited to big groups celebrating together and couples sharing wine and oysters in a more intimate corner.

For first-timers, Meeuwig recommends going all in: crevettes with mayonnaise, local clams in white wine and garlic, grilled langoustines, a whole local fish from the oven, and, of course, kibbeling. Desserts come with a personal touch, with cakes and sweets made by his mother, like lemon cake or chocolate mousse, rounding up the meal on a warm, homemade note.

Ultimately, Barracuda’s philosophy is refreshingly straightforward. “Fun, low-key, family-friendly, with quality food,” Meeuwig summarises. In Amsterdam-North, that combination has proven a success. Barracuda is not trying to be exclusive or overly polished. Sometimes, all it takes is fresh seafood, honest cooking, and a room full of people enjoying themselves – together.

Restaurant Barracdua Amsterdam
Aambeeldstaat 10
1021KB Amsterdam
www.barracuda.amsterdam

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