CONSCIOUS ENJOYMENT
We want to create a place where peace, enjoyment and connection with yourself and nature are at the centre. In everything we do, we stay close to our own nature. And we always ask ourselves whether something can be done differently, better, closer or more consciously. In our hotel, in our restaurant and at our events.
Served by Nature
In our restaurant "het Kook Atelier", you can enjoy our Nordic & Botanical Cuisine. Our signature “Served by Nature” menu gives nature the highest and last word. The kitchen focuses on growing, preserving and foraging. Our menu changes in detail daily due to the wild herbs we pick. In all we do, we like to transform guilty pleasures into conscious moments of joy.
Our menu can be served completely vegetarian or containing all the delights from the sea. Only a few times a year it is possible to substitute one of those many flavours for Texel lamb or game.
As much as possible from close by, with the occasional conscious and responsible trip to more distant areas within the Netherlands.
Be in the present moment
You can choose to do things differently every day. And that’s what we like to do. Whenever possible, we choose products that are naturally available at the time of year and within 'reach'. In this way, we limit logistical flows and honour crafts and local home & professional producers. Together with our suppliers, we look at what can be done “greener” and how best to match our demand to their supply. We work closely with home gardeners in the neighbourhood to share harvests and avoid losses.
Testing testing testing
We have set up a special test team to develop new flavours, make procurement more sustainable and make the best use of the ingredients available at any time year. Our aim is to be a fully circular company. To this end, we have mapped out all residual waste streams and the test team will work with this to turn this residual stream into a valuable ingredient. As an example, they are now developing their own vinegars, new flavours of kombucha and growing special fungi on different residual streams.
Trash to treasure principe
We want to go just one step further than simply separating waste. In our kitchen, we cook from head to root, tail to bone, make our own kombucha, kefir and botanicals from wild flowers and herbs, and all vegetarian leftovers are processed into chicken and peacock feed. Rainwater is collected for watering the garden and glass jars or bottles are transformed into a bottle of vinegar, herbal oil or gift wrap. A more sustainable world is potentially at our fingertips.
Testing testing testing
We have set up a special test team to develop new flavours, make procurement more sustainable and make the best use of the ingredients available at any time year. Our aim is to be a fully circular company. To this end, we have mapped out all residual waste streams and the test team will work with this to turn this residual stream into a valuable ingredient. As an example, they are now developing their own vinegars, new flavours of kombucha and growing special fungi on different residual streams.
Be in the present moment
You can choose to do things differently every day. And that’s what we like to do. Whenever possible, we choose products that are naturally available at the time of year and within 'reach'. In this way, we limit logistical flows and honour crafts and local home & professional producers. Together with our suppliers, we look at what can be done “greener” and how best to match our demand to their supply. We work closely with home gardeners in the neighbourhood to share harvests and avoid losses.
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“Een lange reis waar heel veel tijd, energie en een goed ondernemerschap bij komt kijken. Als ik jullie bekijk denk ik dat jullie de tijd al ver vooruitlopen. Ik hoop dat de 5 sterren jullie nog een extra motivatie geven.” Hotelsterren
“A long journey that has involved a lot of time, energy and good entrepreneurship. Looking at this team, I think they are already way ahead of their times. “I hope the 5 stars will motivate you even more." Hotel Stars
Gault & Millau 14pnt
Waar wildpluk en lokale plukken zijn credo vormen. Het Wad beschouwt hij als zijn achtertuin en vormt samen met de natuur op het eiland de inspiratiebron voor zijn ‘botanical en Nordic cuisine’.
Where wild and local picking are his credo. He considers the Wadden as his backyard and, together with nature on the island, is the inspiration for his "botanical and Nordic cuisine.
Dutch Cuisine
Samen zetten we de moderne Nederlandse keuken terug op de kaart en koken volgens de 5 principes van Dutch Cuisine: Cultuur, Gezond, Natuur, Kwaliteit en Waarde.
Together we put modern Dutch cuisine back on the map and cook according to the 5 principles of Dutch Cuisine: Culture, Healthy, Nature, Quality and Value.
MICHELIN Gids NL
"Duurzaamheid voert de boventoon in deze authentieke stolpboerderij, die smaakvol is ingericht en elf prachtkamers telt. U ervaart er de zoete en zilte geneugten van het Wad. De eigen tuin en zelfpluk worden met een nordic filosofie vermengd met lokale vis en vlees. Hier proeft u de brute kracht van de Texelse natuur."
Sustainability reigns in this authentic cheese-cover farmhouse, which is tastefully furnished and has eleven splendid rooms. You will experience the sweet and salty delights of the Wadden Sea. Its own garden and self-picking are mixed with local fish and meat with a nordic philosophy. Here you taste the brute force of Texel's nature."
NorthSeaChefs
NorthSeaChefs moedigt chefs, hobbykoks en consumenten aan om op een verantwoorde manier om te gaan met onbeminde en minder bekende vissoorten en bijvangst, gevangen door Belgische & Nederlandse vissers.
NorthSeaChefs encourages chefs, home cooks, and consumers to responsibly use underappreciated and lesser-known fish species, as well as bycatch, caught by Belgian and Dutch fishermen.
Green Key Goud
We vragen ons altijd af of iets anders, natuurlijker en dichterbij kan. Bekijk onze MVO - verklaring en alle ins & outs van Green Key Nederland.
We always ask ourselves if something can be done differently, more natural and closer to home. Check out our CSR - statement and all the ins & outs of Green Key Netherlands.
Lekker500 #67
Patron-cuisinier Joram Timmerman en zijn brigade blijven presteren. Hun op de Texelse natuur geïnspireerde Dutch Cuisine lijkt onuitputtelijk. De chef blaast ons omver.
Patron-cuisinier Joram Timmerman and his brigade continue to perform. Their Texel-inspired Dutch Cuisine seems inexhaustible. The chef blows us away.
Considerate Collection
Het hotel en restaurant is als gastronomische bestemming in Nederland toegelaten tot ‘the considerate collection’ van de internationale reis-community SLH - Small Luxury Hotels of the world. SLH is verdeeld over negentig landen bestaande uit een selecte 520 hotels waarvan slechts vier andere bestemmingen in Nederland.
The hotel and restaurant have been admitted as a gourmet destination in the Netherlands to "the considerate collection" of the international travel community SLH - Small Luxury Hotels of the world. SLH is spread over ninety countries consisting of a select 520 hotels of which only four other destinations in the Netherlands.
Slowfood Professionals
De weg naar een good, clean & fair voedselsysteem is uitdagend en samenwerking is essentieel. Samen met Slow Food Professional zetten we ons in om het voedselsysteem te verduurzamen.
The path to a good, clean, and fair food system is challenging, and collaboration is essential. Together with Slow Food Professional, we are committed to transforming the food system.
We're Smart Green Guide ****
"Bewuste en duurzame gastronomie vormt de kern van deze smaakvol ingerichte boerderij, waar chef Joram en zijn team dicht bij de natuur blijven."
"Conscious and sustainable gastronomy are at the heart of this tastefully decorated farmhouse, where chef Joram and his team stay close to nature."
10 duurzame weetjes | Wist je dat....
- We in ons hotel een vegetarisch ontbijt serveren, zonder vlees of vis, maar bomvol vitamientjes van dichtbij.
- Onze gerechten gebaseerd zijn op de Dutch Cuisine 80-20 regel, waarbij groenten, zeewier en wilde kruiden de hoofdrol spelen?
- We zelf vegan cosmetica maken voor ons hotel en restaurant van kruiden ‘kneusjes’ uit onze tuin?
- Je bij ons je elektrische auto én fiets kunt opladen terwijl je geniet van een duurzaam diner en overnachting?
- Ons menu geen vlees bevat, behalve tijdens het lamsvlees- en wildseizoen, en dat we altijd volgens het kop tot staart principe werken?
- We vis, schelp- en schaaldieren serveren die met de hand geraapt of gekweekt in Zeeland?
- We in plaats van een ontbijtbuffet, onze gasten willen verwonderen met een ontbijtje op bed of persoonlijk geserveerd in ons restaurant?
- We onze gasten graag verbinden met onze lokale boeren en tuinders in de ochtend door onze ‘must visit’-lijst mee te geven?
- Ons restaurant is uitgerust met zonnepanelen, een warmte-terugwinsysteem (WtW), HR+++ glas, een ondergronds wateropvangsysteem en waterbesparende filters om onze ecologische voetafdruk te minimaliseren?
- We Green Key Goud gecertificeerd zijn? Dit betekent dat we voldoen aan de hoogste duurzaamheidseisen voor milieuvriendelijke bedrijven?
Together towards tomorrow
We love working together to make tomorrow's world greener. Would you like to know more about our approach, what challenges we meet every day, and maybe even take up a project together?
Send us a message at info@opoost.nl and we look forward to welcoming you to Oost.
OOSTORIES
Our 'Oostories' are stories from ourselves, our guests and partners and can be about anything that happens on and around our Texel based boutique hotel. Stories, “op Oost”, that is. We hope you enjoy reading them.
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"Het Kook Atelier" Nominated for Entree Award 'Best Fine Dining Concept'
"Het Kook Atelier" Nominated for Entree Award 'Best Fine Dining Concept'
What an amazing surprise! We are incredibly proud and excited to share that our restaurant, Het Kook Atelier, has been nominated for the prestigious Entree Awards in the category 'Best Fine Dining Concept'. This nomination feels like a wonderful recognition of our hard work, our vision, and above all, our passion for everything we do here at Op Oost.
The Entree Awards are awarded annually to innovative and outstanding hospitality concepts in the Netherlands. This year, we’ve made it into the top 5 in the Fine Dining category. For us, this means that we’re not only inspiring and delighting our guests but also gaining recognition from the experts in the field.
What Does the Jury Say?
Iris Kranenborg, editor-in-chief of Entree Magazine and chair of the jury, put it beautifully: "Congratulations, well deserved with this new permanent and promising location of the restaurant! My colleague Roy visited the place and "Het Kook Atelier" fits perfectly into this Fine Dining category, where we also truly look at the personal signature of the entrepreneurs of the restaurant. A well-earned spot in the top 5!"
What Are the Criteria?
The jury for the Entree Awards take more into consideration than just great food. Of course, the quality and creativity of the dishes are essential, but they also evaluate the story behind the restaurant, its design, and most importantly, the overall guest experience. "Het Kook Atelier" is our personal project, combining our love for the nature of Texel with refined dishes. We believe that every meal should be an experience – from the moment you walk in to the last taste on your plate.
The jury also considers the unique identity of a restaurant and the entrepreneurs who bring it to life. That we’ve managed to establish our distinctive culinary signature with "Het Kook Atelier" fills us with immense pride.
Exciting Times at "Op Oost"
This nomination comes at a fantastic time, as it's an exciting period for us. In addition to the Entree Awards nomination, we’ve also been nominated for 'The Best Discovery' by the We’re Smart Green Guide, and we've been listed in the Food100 – a selection of the most impactful food innovators in the Netherlands. All these amazing developments give us even more motivation to keep moving forward and continue innovating.
We would like to extend our heartfelt thanks to everyone who has supported us so far, and of course, to our amazing team. None of this would have been possible without them. We are incredibly proud of what we’ve achieved together and are eagerly looking forward to the Entree Awards ceremony!
Stay tuned for the latest news – we’ll keep you posted!
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You can also follow our latest developments through our blog, or take a regular look at "Het Kook Atelier" on our website!
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Interview with Joram Timmerman: "Taste the spring”
Interview with Joram Timmerman: "Taste the spring”
Five times a year, Chef Joram Timmerman changes his entire menu. It's quite a task, but you get used to it. Meanwhile, after running the same menu for a few months, the team genuinely looks forward to it. An interview with the chef from Kook Atelier about inspiration, his favorite dish, and how nature finds its way onto your plate.
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Press Release: ‘op Oost’ Awarded Five Hotel Stars
Press Release: ‘op Oost’ Awarded Five Hotel Stars
In the summer of 2020, they opened the doors of op Oost, comprising twelve suites, an edible garden, and the restaurant Kook Atelier. It took three years of dealing with COVID-19, but they finally completed the construction and brought their vision to life. This achievement was rewarded. “A recognition of your creativity and resilience,” said the Hotel Stars inspector.
More Stories
Innercircle
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