Het kook atelier
In our restaurant “het Kook Atelier”, you can enjoy our conscious Nordic & Botanical Cuisine. Our restaurant is a conscious and gastronomic destination on the Texel Wad. A place where the magic of nature and culinary enjoyment meet.
Culinary escape
Our concept “op Oost”, Inspired by Nature and our menu has gotten further shape and depth. Nature always had the highest and last word, but now speaks more clearly than ever. Discover nature “op Oost”.
SERVED BY NATURE PHILOSOPHY
Leave the beaten track and (re)discover our local and conscious gastronomy. Experience our Nordic & Botanical Cuisine in an intimate setting.
"An adventure for the conscious culinary Nomad"
Our Served by Nature philosophy offers a chef’s menu in which nature has the highest and last word. The menu consists of various amuses, teasers and dishes. And is thus a complete evening adventure along all the elements and ecosystems of Texel's Nature. Our cuisine is characterized by strong contrasts in taste and texture, in which cultivation, preservation and foraging play a central role.
Our concept
During our dinner, you will walk an imaginary route on the island of Texel through its different ecosystems. The wind directions indicate where we are, the moon sets the rhythm. A poem will await you at your table to guide you through the night.
We start our journey in the East, where we experience the Wadden Sea. From the dyke, we descend to the fields, the so-called “tuunwalls”. In the South of our island, we smell the pine forest and in the West, the setting sun colours the beach and our wild dunes. The North concludes the adventure with its special polders and salt marshes.
Put your senses on alert and discover the power and magic of Texel's nature from your table.
Served by nature
An adventure through all the ecosystems of our island. Experience the elements and enjoy the various teasers, amuses and dishes.
Menu
We serve a chef’s menu in which the kitchen makes a selection of what nature, our garden and our local farmers have available in season. Besides the many vegetables, plants and (wild, salty) herbs, we also serve our conscious choice in fish, shellfish and crustaceans from close by.
When the time of year allows, we serve one dish of Texel lamb or game from head to tail. This all varies throughout the year.
Our menu has herbs, vegetables and plants as a fixed base. That's why you can choose a fully vegetarian option with both our menus.
- Signature Menu | Fifteen moments of taste € 119
- Tasting Menu | Ten moments of taste € 99
- Fruits de Mer | Salty Sunday € 69
- Tasting Lunch * | Four-course lunch with amuses & bread with dip € 69
Please let us know which menu we can serve and whether you would like to enjoy it completely vegetarian. Please indicate your choice when making a reservation. The tasting menu is only available on weekdays.
* 25 & 26 December only
FRUITS DE MER
Enjoy everything the Wadden and North Sea has to offer in terms of salty delights. Our Fruits de Mer consists of Wadden oysters, cockles, mussels, prawns, langoustines, periwinkles, razor clams and crab. These dishes are served cold. This is followed by a delicious bisque, a whole lobster to share (hot) and includes salad, bread & dip.
A unique to-share experience, which can be enjoyed during the day as lunch or early dinner at our restaurant, at the bar and outside on our terrace.
Salty Sunday, arrival between 13.00 - 18.30, € 69 p.p.
Lunch
There are a few moments throughout the year when we serve lunch. During these days, you can enjoy a “Tasting Lunch”, that consists of four courses with amuses, teasers and broth with dip and butter. Discover “op Oost” at daytime with all the flavours of the moment from our garden and nature.
We serve this lunch at Whitsun and Christmas. Just like with our main menu, it is also possible to book this lunch vegetarian or vegan.
We look forward to surprising you on these special occasions during daytime.
Important to know...
A few things to take into consideration. What can we expect from one another, what to look forward to and what is important to know in advance:
- We serve a surprise chef's menu with day-fresh and changing ingredients.
- Therefore, we cannot accommodate every dietary requirement. Our menu cannot be adapted to a completely gluten-free or low-salt diet. There is no a la carte menu.
- Would you like to enjoy a fully plant-based menu? This is possible in consultation.
- Our restaurant is not a family restaurant. We unfortunately do not serve special kids’ menu’s. Do the mini farmers come along? Then they can enjoy smaller portions of the menu (up to 11 years of age).
- Dogs are not allowed in our restaurant
- Park in the restaurant's designated parking spaces or at the public car park on Lancasterdijk. Parking spaces in the village are for residents only.
- Our restaurant is open to hotel guests & non hotel guests.
- Check the opening hours and interim seasonal closures on our contact page.
What you can expect
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Green heroes
Green heroes
Once upon a time, there were three ambitious farmers, a vision, a piece of land and a buyer. Jan, Ellen and Edwin became “de Groentehelden (the Vegetable Heroes) of Texel. We instantly connected in our love for craft, nature and fine dining. From samphire to cabbage and sea lavender to radishes.
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Farmers
Farmers
We have a passion for the finest ingredients and old crafts. We therefore enjoy working with small family farms and passionate artisans such as Farmer Jens from the village of “Oost”. Jens not only supplies beef, raw milk and the so-called “dual-purpose” cow & lamb. He also delivers our fresh eggs when 'our own chicken ladies' are occupied.
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Bees
Bees
Bees are so important to tomorrow's edible world. In the front garden near the wild and edible flowers is where their home is. Don't be afraid, they won't bother you as long as you don’t bother them. The bees are enjoying all the flowers in the garden, the blooming sea lavender at the Schorren and other beautiful flower gardens near our restaurant. Soon we are able to serve our own home-made honey.
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Foraging
Foraging
Rediscover nature by foraging. Experience how tasty the wild herbs in the garden walls are. From yarrow to sorrel, cow parsley and purslane. We go out daily to pick these herbs and plants. Always with respect for nature, of course.
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Seasonality
Seasonality
Every day, you can choose to do things differently. Whenever possible, we pick products that are naturally available at the time and within 'reach'. In this way, we limit logistical flows, honour crafts and local home & professional producers. Together with our suppliers, we look at what can be done in a more sustainable way and how best to match our demand and their supply.
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The Wad
The Wad
Our salty backyard is characterised by silence and extraordinary vistas. The salty taste of the Wadden oyster is unmissable and an important part of our menu. Just like the razor clams, periwinkles and cockles. We do not collect these ourselves, but buy them locally from our fish specialist.
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Head to tail and spine
Head to tail and spine
Conscious enjoyment is at the very basis of our menu, defined by contrasts in flavour and texture. The dishes you will be served not only give substance to the 'head to tail' principle, but the menu goes one step further; true culinary enjoyment from 'head to tail'.
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Botanicals
Botanicals
In our restaurant, you won't find cola or orangeade. We prefer to create special pairings and a non-alcoholic moment certainly doesn't have to be boring. We create our own herbal infusions, kombucha, water kefir and botanical cocktails. Why? Because it's different, more exciting and sustainable.
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Edible garden
Edible garden
Our garden is almost entirely edible and our bees are definitely supporting that. From sage to wrinkle rose, gooseberry and the elder. Feel free to pick some fresh herbs for your own herbal tea or snack on the strawberries. In the saline kitchen garden boxes you will find our saline crops. A nice variation on conventional crops and definitely more sustainable.
Team
Driven by a passion for conscious gastronomy, ambition, and Texel hospitality... The team of 'op Oost Texel.'. Curious about our job openings? Click here :)
Joram
Iedere dag weer met een glimlach aan de slag. Op zoek naar hoe het bewuster en dichterbij kan. En altijd met een blik op de culinaire toekomst.
Working every day with a smile. Looking for how things can be more conscious and closer. And always with an eye on the culinary future.
Valerie
Gedreven door de natuur & ambitie, ben ik iedere dag trots op wat we hier samen met ons team hebben neergezet. Ik geniet iedere dag weer en ben altijd nieuwsgierig naar morgen.
Driven by nature & ambition, Valerie is extremely proud of what they have created together with the team, “op Oost”. She tries to enjoy every day and is always curious about what tomorrow will bring!
Shari
Je vindt mij in het restaurant als gastvrouw en sommelier. Waar ik blij van word? Het proeven en selecteren van wijn. Maar daarnaast ook om te zien dat de gasten blij en tevreden de deur uit gaan, dan weet je zeker dat het allemaal klopt.
You'll find Shari in the restaurant as hostess and sommelier. What makes her happy? Tasting and selecting wines. But also seeing the guests leave the restaurant or hotel happy and satisfied, then you know it's all right.
Glenn
Geboren en getogen Texelaar en trots op wat het eiland allemaal qua natuur te bieden heeft. Ik ben dan ook vaak te vinden bij het bos of het strand. Gastvrijheid zie ik als iets vanzelfsprekends, en beschouw het daardoor ook als één van de dingen wat ik het leukste vind. Zelf geniet ik ook erg graag van lekker eten en goede wijn :)
Born and raised on Texel and proud of all that the island has to offer. Glenn can often be found in the woods or on one of Texel’s amazing beaches. Hospitality is Glenn’s second nature and he considers it to be one of the things he enjoy most, both on the giving and on the receiving end! And needless to say, he also really enjoys culinary food and good wines!
Hanneke, Albert & Simone
Ons tuin team staat iedere dag voor ons klaar om de verse kruiden te plukken, de bloemen te oogsten en nieuwe plannen te bedenken om nóg meer uit onze tuin te halen. Wil je meer weten over alles wat in onze tuin groeit? Vraag het en ontdek met elkaar een hele eetbare wereld.
Our garden team picks the fresh herbs, harvests the flowers and comes up with new plans to get even more out of our own garden. If you want to know more about anything you see in our garden, just ask one of these three garden-rockstars and discover a whole new and edible world together!
Daniël
Ik vind het werk bij op oost super leuk, wat me vooral aantrekt is veel bezig zijn met de natuur en het wad en het werken met streekproducten.
I super enjoy working at “op Oost”, what especially attracts me is being involved a lot with nature and the mud flats and working with local products.
Nicole
Ik verzorg samen met met mijn collega het ontbijt op Oost. Op Oost een heerlijke werkplek. De rust, sfeer, collega's. Zorgen voor en contact met onze gasten daar word ik blij van en natuurlijk van de eenden, kippen en pauwen die me smorgens vroeg komen begroeten.
Together with my colleague Edgar, I take care of breakfast at “op Oost”. I get to work at a wonderful workplace. The peace, the atmosphere, and the colleagues. Taking care of our guests makes me happy and of course the ducks, chickens and peacocks that come to greet me early in the morning.
Edgar
Met veel enthousiasme en toewijding voor lokale producten verrassen Nicole en ik jullie 's morgens met een lekker Texels ontbijt. Van frisse smoothies tot huisgemaakte granola."
With great enthusiasm and dedication to local products, Nicole and Edgar surprise you in the morning with a delicious local breakfast. From fresh smoothies to homemade granola."
Bart
Bart | Woont en werkt 'aan de overkant' als online strateeg maar is als het even kan op Oost te vinden. Waar ik blij van word? Een vol hotel en restaurant met gasten die wij blij maken, en die ons blij maken. De perfecte gastreis realiseren, van online naar offline, daar doen we het voor!
Lives and works “on the other side” as marketing and HR specialist but can be found “op Oost” whenever possible. What gets him going? A full hotel and restaurant with guests who make us happy, and who make us happy. Realizing the perfect guest journey, from online to offline, it what keeps him motivated.
Salty adventure
The Old Oyster Harbour “op Oost” was the beating heart of Texel's oyster and seaweed trade in the 18th century. You can collect oysters yourself in this beautiful place.
OYSTER GATHERING | € 39
Book a salty adventure guided by our oysterman and learn all about the oyster, its history, how to gather oysters yourself and…how to open them. Of course, he will open some oysters with you while enjoying a glass of “Vuurzee”, Cuvée Prestige, Vonkelbier, a special beer pairs greatly. The cost for the salty adventure is €39 p.p.
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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."
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.