Step into Thull’s Deli in Amsterdam’s Oostelijk Havengebied and you’ll discover much more than your typical delicatessen. This innovative food haven combines a traiteur, lunch spot, wine shop, and fermentation workshop under one light-filled roof, creating a unique culinary destination that locals can’t get enough of.

The queen of fermentation

Owner Simone van Thull has earned the title “queen of canning and fermentation” in Amsterdam’s food scene. Her expertise shines through in every jar of house-made pickles and fermented vegetables that line the shelves. From traditional sauerkraut to trendy kimchi, each product bursts with beneficial probiotics and bold flavors that transform ordinary meals into extraordinary experiences.

The dedication to fermentation goes beyond just vegetables. Thull’s brews their own water kefir and kombucha, offering health-conscious Amsterdammers refreshing alternatives to conventional beverages. These living drinks, packed with beneficial bacteria, have become increasingly popular among locals seeking natural ways to support their digestive health.

A feast for every occasion

Whether you’re grabbing a quick lunch or stocking up for a dinner party, Thull’s delivers on all fronts. The lunch menu features artisanal sandwiches on sourdough bread, hearty toasties, and fresh salads that showcase their signature fermented ingredients. Each dish combines traditional Dutch comfort with modern health consciousness.

The shelves tell their own delicious story. Beyond the house-made specialties, you’ll find carefully curated products from other artisans: rich rillettes perfect for spreading on crusty bread, unique white soy sauces that add umami depth to any dish, and Spanish ciders that pair beautifully with the deli’s charcuterie selections.

Pickles with personality

The pickle selection at Thull’s deserves special mention. Each variety comes with its own personality and purpose:

• Cauliflower pickle: Perfect with hummus or alongside fragrant rice dishes
• Red beet pickle: Transforms salads with goat cheese and walnuts, complements lentils and fish beautifully
• Yellow beet pickle: Adds brightness to Asian-inspired meals and elevates any cheese board
• Fennel pickle: The ideal companion for smoked mackerel, fresh pork sausages, or Mediterranean salads with tomato, feta, and arugula

What sets these pickles apart is their fermentation process. Unlike vinegar-based pickles, Thull’s fermented varieties are alive with beneficial lactic acid bacteria, offering both exceptional flavor and digestive benefits.

More than a shop

Thull’s has become a cornerstone of Amsterdam’s sustainable food movement. They supply restaurants with their artisanal products, offer catering services for events, and even share their knowledge through Simone’s book, “Inmaak & fermenteerbijbel” (The Pickling & Fermentation Bible).

The atmosphere reflects the philosophy: bright, welcoming, and unpretentious. This is a place where food enthusiasts gather to discover new flavors, where home cooks find inspiration, and where anyone can enjoy a perfectly crafted lunch made with love and expertise.

Visit Thull’s Deli

Located at C. van Eesterenlaan 21-23 in Amsterdam-Oost, Thull’s welcomes visitors seven days a week from 10:00 to 20:00. Whether you’re a fermentation fanatic, a curious foodie, or simply someone who appreciates quality ingredients and creative cuisine, this local gem offers something special.

Pro tip: Come hungry and leave room to sample. The friendly staff loves sharing their passion for fermented foods and can guide you through the extensive selection. Don’t forget to grab a jar (or three) of their signature pickles – your taste buds will thank you.