The simit (Turkish bagel) comes warm from the oven, seeded with sesame. It's paired with creamy tulum cheese, an olive salad dressed with zahter (thyme blend), and a tangy tomato pesto. This is a lighter option than the çılbır but still substantial. Reviewers note the simit itself is freshly baked and chewy in a way Amsterdam bagels typically aren't.
Tips from diners
Order extra zahter on the side — the olive salad is addictive and you'll want more than what comes on the plate.
This is Belly Pepper's signature dish and chef Esra's most requested order. Layers of garlicky bread sit under a bed of creamy garlicky yogurt, topped with seasoned ground beef, poached eggs, and a drizzle of melted butter infused with spice. The components are built to be mixed together — the warm yolk runs into the yogurt, the ground beef adds savory depth, and the toasted bread soaks everything up.
Tips from diners
This is a mix-as-you-eat dish — don't try to eat it neat. The yogurt, eggs, and bread are meant to come together in each bite.
These buns have a sweet-savoury toasted sesame flavour achieved through tahini in the dough and sesame seeds on top. They're pillowy soft but with enough structure to hold together. Reviewers describe them as a highlight — comforting, different from typical Amsterdam sweet pastries, and clearly made in-house.
Tips from diners
These are available every day and pair perfectly with any of the breakfast spreads or on their own.
The sucuk (Turkish spiced sausage) is cooked until the edges char slightly, then wrapped with scrambled eggs and melted cheese in a soft wrap. The warm spice from the sucuk carries through, and the wrap is sturdy enough to hold everything without falling apart. This is Belly Pepper's nod to a handheld breakfast.
Tips from diners
This is the most portable item on the menu if you want to eat while walking or sitting in a park.
Belly Pepper's börek comes as a tower of crispy phyllo pastry with cheese and spinach inside, crowned with a baked egg on top. The pastry crackles when you cut into it, and the cheese fills every layer. This is more refined than typical Turkish street börek — it's plated like a composed dish rather than a casual street food.
Tips from diners
This is one of the best vegetarian options — the egg and cheese are hearty, and the crispy pastry makes it feel substantial.
Belly Pepper opened in 2024 run by chef Esra Acar Koc, who trained at the famous Lokanta Feriye on the Bosphorus and worked at Bakers & Roasters before opening her own place. The menu declines the typical Dutch kebab cliché and instead focuses on Turkish breakfast traditions — poached eggs in yogurt (çılbır), börek pastries, simit (Turkish bagel), and slow-cooked stews. The space is intimate with deep colors, wooden accents, and cozy carpets that feel more Istanbul lounge than Amsterdam brunch bar.
The space is small and intimate — it fills up quickly on weekends. Expect to wait 15-20 minutes on Saturday and Sunday mornings.
Wednesday-Friday afternoons are quieter — you can walk in and get a table immediately. Perfect if you want a relaxed meal.
Check their Instagram for daily menu updates — they sometimes feature seasonal specials that aren't on the standard menu.
Page last updated: