Sustainability “op Oost”: discover the magic of nature

Quite a lot of guests ask us what drives us every day to want to do things ‘differently’. And the answer is actually quite simple: nature. Nature in ourselves, nature around us and the wild nature that we all have an impact on.

We would therefore like to take you through all our green steps, thoughts and ambitions in this blog. But also the challenges and daily struggles that come with a nature-inclusive approach.

Welcome “op Oost”! It feels quite special to take you to our little spot on Texel, where peace and nature come together in a magical dance. As proud gatekeepers of this little paradise, we want to introduce you to a world where sustainability and awareness are central. In everything we do, our mission is clear: we not only want to offer an extraordinary experience, but also contribute to a more beautiful, greener world. Will you join us on a journey behind the scenes of our “Kook
Atelier op Oost”?

A walk through our garden: growing, foraging and pure enjoyment

At our restaurant “het Kook Atelier”, we work based on the ‘Served by Nature’ principle, always putting nature first. Our cuisine can be described as nordic & botanical. Many of the ingredients we use come directly from our own edible garden “op Oost” of no less than 3,000m², full of edible plants. And we are the proud owners of a beautiful 6-hectare orchard just a few kilometres away. At this magical place we grow native herbs and forgotten varieties that give our dishes an authentic, local touch.

Our vegetable garden is based on the ‘no dig’ method, which means we leave the earth alone and only feed on organic material. It feels good to know that there are no chemical pesticides involved and that nature itself monitors the balance, with the help of ladybirds and earwigs. From herbs and salty vegetables to fruit, eggs from our chickens, and even homemade kombucha and water kefir - it is an honor to be so closely connected to what nature has to offer us. Of course, we can't produce everything ourselves, but that's where our local suppliers come in, who, like us, believe in sustainability and fair production.

Zero waste: no waste, only purity

In our restaurant “het Kook Atelier”, it's all about dealing cleverly and consciously with what nature gives us. We do not work with an à la carte menu, but serve a set menu by reservation. This helps us keep food waste to a minimum. We work according to the ‘no waste’ principle, using really everything - from head to tail, from skin to root. Even residual waste gets a second life as feed for our chickens and pigs, or is composted and used in the garden. It feels quite special to work this way, as if we are in a continuous circle of life and growth.

And what would a sustainable menu be without the perfect drinks pairing? We serve only our own creations - herbal infusions, kombucha and water kefir - and our wine list is 95% filled with organic and biodynamic wines. In this way, we can offer our guests a unique and conscious culinary experience that is not only challenging, but also feels good.

Our team: the heart of our hotel

Our team is our strength, our source of energy. We firmly believe that a good balance between work and private life is essential, which is why our staff work four days a week and overtime is converted into time off. Sports subscriptions, staff outings and inspiration sessions ensure that our team not only works together, but also grows together.

Sustainability is not only something we want to pass on to our guests, but also to our employees. That is why we regularly organize educational sessions and visit our local suppliers. Nothing gives as much satisfaction as discovering the power of nature together. This keeps us inspired as a team and motivates us to realize our green ambitions.

Our impact: small steps, big effect

We strive to reduce our footprint day in day out. No plastic disposables, but reusable materials. Rainwater we collect for our garden. Water-saving filters are installed on all taps. They may be small steps, but they bring us closer to a world where sustainability is the norm. We are proud of our certifications such as the We're Smart Green Guide **** and Green Key Gold, and the fact that we are part of SLH's conscious collection. This only confirms that we are on the right track.

Energy and innovation: the future is green

Most of our energy supply comes from renewable sources. Solar panels, energy-efficient lighting and charging stations for electric vehicles help us become increasingly self-sufficient. Our goal is clear: we want to be as independent as possible from external energy sources. Every step we take brings us closer to that goal.

The best of sea and land

Our kitchen is all about what nature offers us at that time of season. Vegetables, seaweed and wild herbs play the main role, and when we serve meat, it only comes from local farmers such as “Farmer Jens”. Our guests can enjoy a vegetarian breakfast, a picnic basket full of local delicacies, and even participate in salty adventures such as oyster spotting and wild picking. It is our way of not only respecting nature, but also letting our guests experience how special it can be.

The challenges of sustainability: a daily balance

Having this nature-inclusive approach is not easy. It requires constant attention and adaptation, because nature does not wait for us. Harvesting must be done exactly at the right time, otherwise part of the yield may be lost due to unpredictable weather conditions or simply because of the natural process of decay. This demands a lot from our team, that has to be sharp and flexible at almost all times.

Buying organic or local produce also involves higher costs than the regular wholesale market, which can sometimes be a challenge for operations. Yet we remain true to our vision in this, as we believe that quality and sustainability are much more valuable in the long run. The focus it requires from our team is intense: everything has to be aligned - from harvest planning to collaborations with our suppliers. It's a delicate balance between nature, our ambitions and running a (financially) successful restaurant. But it is precisely these challenges that make working “op Oost” so special. We feel the pride of working with nature every day, even when feels like fighting against the elements.

Our “ode to nature”

At our restaurant, we firmly believe that what you eat should be a genuine connection between human beings and nature. We cordially invite you to come and experience this for yourself. We look forward to welcoming you to our beautiful island, Texel, where nature is waiting for you to be discovered!

Valerie en Joram