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.
“De Waelde tuin”
Since December, we have expanded our garden by 6 hectares, 4 km from our edible garden “op Oost”. We now manage a historic orchard where we have planted native plants, herbs and shrubs for more biodiversity. In our no-dig vegetable garden, we grow authentic, local flavours, without disturbing nature.
In our gardens, we work nature-inclusively, in tune with nature and the moon. Animals such as chickens, moose, horses, pigs and donkeys help us with manure, pest control and weed management. We use organic fertilisers and harvest by hand, with minimal use of machinery.
We grow our own herbs, vegetables, fruits, cresses and salty herbs. These form an important basis for our menu and the kombucha, kefir and syrups for our restaurant.
Whenever we cannot supply an ingredient ourselves, we work with local (home) gardeners, farmers and organic Dutch suppliers.
Trash to treasure
Our team goes beyond separating waste. We cook from head to tail and bone, processing non-animal residues we cannot use into new products, into food for our animals or we use it as compost for the garden. The decision to serve a set menu (in the evening and morning at breakfast) instead of a la carte dishes or a buffet is also a conscious choice. These choices prevent a lot of food waste.
Ultimately, we see the residual stream as an ingredient stream. Quite a different way of looking at product waste, but it makes us happy every time we see what we have created with a waste stream: all the way from syrup to vinegar, and from kombucha to a shower gel.
Our drinks
We don't serve factory soft drinks, but make all of our non-alcoholic drinks ourselves. As an example, from the residual streams of vegetables or herbs we create new ingredients that form the basis for the home-made kombucha, kefir, syrups and botanicals. These drinks make a both delicious and conscious moment upon arrival at our hotel, or as a pairing in the chef’s menu.
On our wine list, you will find only very few classics. Our win-menu consists mainly of biodynamic and natural wines from Dutch soil or from rebellious winemakers within Europe. For tea, we also take quite a different approach. Fresh herbs are served as a fine blend and dried for months before being added to your cup of hot water. In the hotel rooms, you will find our home-made blend, a combination of wild and tamed herbs.
A worry-free night
As a guest at our hotel, you will have a conscious night with COCO Mat's natural beds, our homemade shower gel and eco linen. By the way, the shower gel is also suitable as shampoo, is completely vegan, biodegradable and made from 100% natural ingredients and special dyes created by Valerie's mother.
The beds are made from exceptionally sustainable materials such as natural latex, seaweed and coconut fibre. Just like in the old days, when our farm was the mecca of the seaweed and oyster trade on Texel. The residents collected seaweed for use in mattresses and as insulation in the authentic whey barn. And we do the same today, but with a little more comfort ;)
10 Sustainable facts | Did you know...
- We serve a vegetarian breakfast at our hotel, without meat or fish, but packed with vitamins from close by?
- Our dishes are based on the Dutch Cuisine 80-20 rule, in which vegetables, seaweed and wild herbs play the leading role?
- We make our own vegan cosmetics for our hotel and restaurant from herbs from our garden?
- You can recharge your electric car and bike while enjoying a sustainable dinner and overnight stay?
- Our menu contains no meat, except during lamb and game season, and that we always work according to the head-to-tail principle?
- We serve fish, shellfish and crustaceans hand-raised or farmed in Zeeland?
- Instead of a breakfast buffet, we want to surprise our guests with a breakfast in their room or personally served in our restaurant?
- We like to connect our guests with our local farmers and gardeners in the morning by providing our ‘must visit’ list?
- Our restaurant is equipped with solar panels, a heat recovery system (WtW), HR+++ glass, an underground water collection system and water-saving filters to minimise our carbon footprint?
- We are Green Key Gold certified? This means we meet the highest sustainability standards for eco-friendly businesses.
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
