Almost all of Zandvoort's eating in summer happens at the strandpaviljoens — the seasonal beach pavilions strung along the front. They range from rough fish-and-chips kiosks to proper sit-down restaurants serving Dover sole and chilled albariño on a wooden terrace over the sand. Quality is generally decent and prices are noticeably higher than equivalent inland restaurants.
The Dutch beach staple is kibbeling — battered chunks of cod with garlic sauce — sold from stalls and walk-up windows all along the boulevard. For more substantial dining in the centre, the streets around the Kerkplein and the Haltestraat hold the year-round restaurants, including a couple of solid Indonesian places left over from the resort's mid-20th-century heyday. Bar-and-grill chains dominate the boulevard itself.