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.
Gastronomic Destination
Valerie Jongeneel and Joram Timmerman reopened op Oost last August. op Oost is a gastronomic destination near the Texel Wadden Sea. It’s a place for the 'conscious culinary nomad’ who loves peace and nature and wants to be surprised by local flavors. The suites are located in an authentic farmhouse and seaweed barn, surrounded by an edible garden. Here, nature has the final say. This also applies to the restaurant Kook Atelier op Oost, located in the newly built part of the farmhouse, where guests can enjoy the Served by Nature signature menu during their stay. They serve a surprise menu where the kitchen selects what nature, the garden, and the farmer provide at that moment. Along with many vegetables, plants, and (wild, salty) herbs, they also serve their conscious choice of local fish, shellfish, and crustaceans. When the moment allows, one dish features Texel lamb or wild game from head to tail. This all changes with each menu. The menu is always based on herbs, vegetables, and plants. Therefore, at Kook Atelier op Oost, you can choose either menu for a fully vegetarian or even vegan option.
Unique extra's
In the hotel, you won’t find standard facilities or services. No swimming pool, no elevator, no babysitting service, or an endless breakfast buffet with countless choices. The couple has deliberately chosen to do things differently. “When guests book with us, the journey starts at home. From there, we try to create special moments. From the little pre-trip excitement to the check-in with a personal tour,” says Valerie. Guests can enjoy homemade herbal soap and shower gel, herbal tea from the garden, a wild foraging walk with the gardener, an oyster tour at the Wadden Sea, or an in-room massage followed by a private yoga session by the sea. Both the hotel and the restaurant take a sustainable approach. “For example, we always serve a vegetarian breakfast, consisting of local ingredients from Texel farmers and artisans. And whenever possible, and the season allows, from our own garden or orchard. Guests can enjoy this in our restaurant, garden, or in their room. No endless buffet, but a different selection from the kitchen every day,” says Joram Timmerman.
A recognition
Last week, Valerie received the news from the Hotel Stars inspector: “A long journey that involves a lot of time, energy, and good entrepreneurship. Looking at you, I think you are well ahead of your time. I hope the 5 stars give you even more motivation.” The sustainable approach of both the hotel and the restaurant, as well as the level of personal service and hospitality, led to this judgment. Hotel Stars: “In 2025, the classification will be renewed. We will focus more on these points, where op Oost is truly a pioneer.”
Grateful and proud
Op Oost was previously awarded the Green Key Gold certification and was included in the ‘conscious collection’ of Small Luxury Hotels of the World. The entrepreneurial couple feels incredibly grateful that now, just 10 months after reopening, they have received this recognition as well. “And secretly also very proud. Of our team, ourselves, and all our dear friends and family who have helped us get here,” says Valerie.