The perfect escape
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Leave the beaten track and be amazed at Op Oost. Book one of our farm chic suites and enjoy intense views, peace, space and freedom just a five-minute walk from the Texel Wad.
OUR SUITES
Out hotel has twelve farm chic suites spread across an 18th-century farmhouse and whey barn. The suites are all unique in layout and character.
Suite
Garden | Farm | Deluxe | Wellness | Superior
From € 139 per night & breakfast
Located in the back garden with French doors, private terrace and views of the Wadden Sea dyke.
Wier Lodge
Frame by history you will enjoy the nightly darkness and starry skies in this split-level suite. The bathroom and sitting area are located on the ground floor, the sleeping loft is accessible via a staircase in the suite.
From € 179 per night & breakfast
** Prices may change daily. Depending on the moment or a nice last minute or early bird discount.
Each of our 12 suites is unique. Want to know more about what to expect in our different suites?
Culinair Escape Arrangement
Beleef een magische winter op Oost. Laat je verwonderen door de stilte en rust van het Texelse Wad. Reserveer nu jouw verblijf vanaf € 199
- Geniet van een culinair welkom met oesters & cava
- Rust uit tijdens een overnachting met ons farmers ontbijt
- Op de dag van aankomst serveren wij ons Signature Menu
Info:
- Boek voor 15 oktober voor een verblijf in de periode van 1 november t/m 20 december en 15 februari t/m 31 maart 2025 en geniet van een bijzondere winter magie korting á 15%
- De winter magie korting wordt automatisch in de arrangementsprijs verwerkt wanneer je het Culinair Escape Arrangement boekt in de genoemde periode
- De totaalprijs is afhankelijk van de periode, aantal nachten en gekozen suite
The perfect escape
What do you hear when it's quiet? Wake up to the whispering of the wind and the first rays of the sun in the morning. The beautiful moon in the starry sky makes you feel at ease. In a world in which we are constantly 'switched on', don’t you want to take a break from it all? Truly enjoying the present moment and making memories together. Today, tomorrow, right now. That is what it feels like, spending the night on Texel, what it feels like spending the night “op Oost”.
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.
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.
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.
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."
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.
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."
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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
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.
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.
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.
OUR RESTAURANT
Our Nordic & botanical cuisine focuses on nature, growing, foraging and preserving. We make extensive use of wild picking and various fermentation techniques. We proudly serve salty herbs and vegetables grown by our local farmers.
Our fish, shellfish and crustaceans can be found in our 'backyard', the Texel mud flats and the sea that surrounds us. Wherever we can, we use products from close by, with an occasional conscious and responsible foray into more distant areas of the Netherlands.
Michelin Guide NL, Lekker500 #67, Gault & Millau, We're Smart Green Guide ****, Dutch Cuisine
Complete your stay
"op Oost" is a special destination on the Texel mudflats. During your stay, you can discover so much more. From special nature reserves, picturesque villages to those special op Oost moments:
- Salty Adventure; discover the Wad with our oysterman Jan, when it is low tide.
- Wild Picking & Garden Tour: our gardener will show you a whole new edible world.
These special extras can be booked in advance based on availability. Get in touch with our reception team to book your adventure!
ENJOY CONSCIOUSLY
Hotel “op Oost” is a place where peace, enjoyment and connection with yourself and with nature are at its very core. In everything we do, we try to stay as close as we can to our own nature. Always asking ourselves whether something can be done differently, better, closer or more consciously. In our hotel, in our restaurant and at our events.
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
We really appreciate meeting you in either our hotel or our restaurant. Follow us on instagram, sign up for the updates by email to stay up to date with the new menu, to stay up to date on what the chickens have experienced today and what nature is serving at the moment.