Kook Atelier op Oost

Welcome to Oost,” says chef and owner Joram Timmerman as he firmly shakes our hands. A warm start to a culinary experience in the charmingly converted ‘gastrofarm’. Bright and spacious thanks to floor-to-ceiling windows and a beautiful Scandinavian interior. On the table, poetic cards crafted from tree bark indicate the pacing of the ‘Served by Nature’ menu, inspired by the elements water, earth, fire, and air. Ten taste moments follow, featuring exquisite ingredients from their own garden, orchard, foraging garden, and local farmers. Alongside the violet-hued botanical aperitif of kefir, ginger, and butterfly pea—served by owner and hostess Valerie Jongeneel—comes a crispy, edible ‘oyster shell’ made of seaweed, filled with seaweed, oyster leaf, and briny little plants. Delicious flavors straight from the Wadden Sea. A permanent fixture on the menu, which rotates five times a year, is the ‘wild bouquet of herbs and vegetables’: chard, cucumber, cut green beans, fermented vegetable cream, and kohlrabi juice, all equally fresh and crisp. This is followed by a delightful vegetarian course: pearl barley and tempeh seasoned with koji (a Japanese fermentation technique), silver onion compote, red chicory, and a surprising endive beurre blanc. Next, Texel lamb from farmer Jens is presented in various forms: as belly bacon, roasted, as lamb pâté with brioche, jus, and forest carrots. The pacing of the evening is pleasant. The Weissburgunder-Chardonnay from Scheuermann isn’t yet on the wine list, but sommelier Glen opens it for us anyway, wonderfully so. After a selection of Texelian and Dutch cheeses, the evening concludes with a dessert full of contrast: rhubarb from their own garden, strawberries, a ‘lasagne’ of roses and salty cranberry, highly surprising. What a wonderful restaurant on Oost. Upon departure, another firm handshake from Joram. Rising well-deservedly to place 65.

The beautiful local produce of Texel has inspired Chef Joram Timmerman for years. Thanks to his own orchard and garden, he has access to an ever-growing selection of fine vegetables and fruits. The sea provides even more culinary delicacies. Oysters and shrimp...

On the east coast of Texel, between the fields and the tidal flats, lies the restaurant 'Het Kook Atelier op Oost'. Here, Valerie Jongeneel and Joram Timmerman have created a unique space where, guided by their 'Served by Nature' philosophy, they take guests on a culinary journey through all the island's ecosystems. Conscious choices are made in the kitchen. This includes using locally sourced and homegrown vegetables, fruit from their own orchard, and herbs from their own garden. At Het Kook Atelier, you do not eat à la carte, but rather a surprise plant-based menu supplemented with local products. The lounge, kitchen, and dining area are all located in an open space that exudes serene calm through its natural materials and Scandinavian interior design. We start with a beautiful plant-based oyster made of fried seaweed, filled with salty garden vegetables, beautifully presented on a plate with stones. After this welcome bite, the adventure continues to the element 'water': fermented unripe strawberry with pan-fried razor clams, smoked herring caviar. Finished with lamb's ear and samphire from the nearby tidal flats. Accompanied by a buttermilk foam and herb oil. All flavors are so beautifully balanced, presented with utmost finesse and perfectly cooked. We continue with a vegetarian dish of stuffed kohlrabi with Texel sheep cheese. Next, we reach the element 'earth': oyster mushrooms cultivated on coffee grounds from the Texel Brewing company. The element 'fire' is represented by the main course: Texel lamb, pink-roasted and served in its own jus. The pre-dessert is a true flavor bomb served on real twigs: dry-aged beetroot with pickled radish and Dutch puffed quinoa. For dessert, there is ice cream made from underripe plums from their own garden on a crunchy oat crumble. Served alongside sweet strawberries from the farmer next door, with a rhubarb foam and a flower made of plum syrup. Once again, a picture-perfect dish and a wonderful balance of sour and sweet. All wines have been carefully and creatively selected by the young sommelier Mika Strick, who enthusiastically shares his knowledge at the table. Drops to 71.

Meet nature at Op Oost.” With this, owner-chef Joram Timmerman positions himself within a conscious and sustainable culinary style that guarantees an evening-long adventure through all the elements and ecosystems of Texel’s nature. Presented as ‘Nordic & botanical cuisine’. From the open kitchen comes a surprise menu ‘served by the nature’ featuring seasonal and day-fresh produce, mostly sourced from their own ‘edible’ garden. There is no à la carte menu, and the tasting menu cannot be adapted for a lactose-free or low-sodium diet. A fully plant-based menu is negotiable. That covers the house rules, clearly listed on the website so that neither guests nor the chef are caught off guard. A few years ago, together with his partner Valerie Jongeneel, Joram purchased an old group accommodation facility right next to the Wadden Sea, which was transformed into the current stylish boutique hotel Op Oost, where the Kook Atelier forms an integral part. The spacious dining room is comfortable, modernly furnished with natural materials and without frills, yet decidedly not cold. For our aperitif, we enjoy a homemade alcohol-free kombucha with ginger and elderflower, and soon after comes our first dish: a vegetarian oyster with an edible shell made of seaweed and tapioca, accompanied by salty vegetables. Attractively presented on beautifully custom-designed crockery and subtly flavored. The dish would have gained even more character with the addition of oyster leaf. Followed by a sourdough bread roll (Tuunwal) adorned with lovely salty herbs and edible flowers. The main course features Botermals Texel lamb, served with chicory foam, eggplant, pickled and fermented vegetables, and a pearl barley tahoe. Pure nature on the plate. We finish with delicious buttermilk ice cream, salty cream, and salted rye grains, paired with pears from their own orchard. One minor point of attention: the music could be a bit quieter, as it clashes with the refinement of what is being served. Rises to place 67.

For no fewer than fifteen courses, owner-chef Joram Timmerman excels at stimulating the palate with his 'Nordic & Botanical Cuisine'. The concept is rooted in the surrounding natural environment, featuring salt-tolerant vegetables from his own garden, fish, crustaceans, and shellfish, alongside foraged ingredients, as well as organically grown vegetables, edible flowers, and herbs cultivated under a dedicated planting and harvesting schedule. During winter, the harvest is preserved through fermentation and pickling, with sustainability taking center stage. Our hearts beat with anticipation as we settle into a greenhouse filled with what appears to be mostly trendy young couples. This temporary setup is in place while the restaurant and its accompanying hotel suites undergo renovations. The opening course proves immediately worth every penny: a celery and white chocolate bonbon filled with TX Wad gin delivers a true flavor explosion. What follows is nothing short of memorable: tomato tartare crowned with a piquant foam of Texel sheep cheese, a crunchy taco featuring house-smoked lamb ham atop a potato salad, perfectly prepared cod rollade with fermented leek, an array of caviars, beurre blanc, chive oil, and sorrel, and silky langoustine paired with carrot kombucha. Fifteen courses of sublime culinary delights, all executed at an exceptionally high standard. Every dish is presented exquisitely and served by a charming, cheerful team who are clearly proud of the kitchen’s achievements. The friendly hostess-sommelier, Shari Schuurman, pours a beautiful Albariño that seamlessly complements the complex flavor profile. Het Kook Atelier earns a definitive spot in our Top 100, landing at number 73.

Chef-owner Joram Timmerman and his brigade continue to excel. Their Dutch cuisine, inspired by the natural landscape of Texel, seems inexhaustible. The chef leaves us awestruck with dishes that radiate sheer ambition. Take, for example, the corvina ceviche served in a broth of fennel, mint, and elderflower oil. Or the pickled sea bass accompanied by a cod liver cream, feltweed, green strawberries, and a parsley vinaigrette. The exceptional hostess-sommelier Shari Schuurman pairs these delicacies with a 'pure' local Rivaner wine from De Kleine Schorre. Next come the razor clams, resting on caramelized wild onions, redcurrants, and a razor clam jus. Followed by barbecued octopus served on a roasted pepper sorbet, oregano salve, and a clear tomato broth. The subtle flavors are harmoniously complemented by glasses of medium-dry Sherry from Domecq. Equally stunning is the poached halibut with skrei bottarga and dried broad beans, resting on a glasswort base, watercress salve, and fennel foam. And the Texel lamb presented three ways: slow-cooked shoulder with chickpea crumb; succulent braised neck in a kohlrabi taco; and a tender entrecôte served with green cabbage, hazelnuts, and lamb jus. Paired alongside it is a robust Hungarian red: Áldás’s 'Bull’s Blood' from St. Andrea in Eger, a full-bodied wine with impressive earthy notes. Do bring a well-stocked wallet, as dining here is hardly inexpensive. Yet it is absolutely worth every cent.

Owner-chefs Joram Timmerman and Valerie Jongeneel moved their restaurant Kook Atelier from Den Burg to Oosterend in 2020, a change reflected in the updated name: Kook Atelier op Oost. The restaurant features a contemporary interior with light colors and natural materials. Joram employs a Nordic cooking style, offering dishes guided by the “Served by Nature” philosophy. This includes the use of garden and wild herbs, salty wild foraged ingredients, Wadden oysters, sea lettuce, and much more. Valerie Jongeneel says, “Our dishes are inspired by nature. The ingredients come from right nearby: straight from the land or the Wadden.” Food is also cooked over an open flame and prepared in a wood-fired stone oven. Together, these methods create richly flavored dishes that are all well worth savoring. Sommeliers Shari Schuurman and Hans Kreeft happily pair them with unexpected wines or homemade herbal infusions grown in their own garden. A truly delightful dining destination.

The Kookatelier in Den Burg, formerly restaurant Peek, offers an oasis of peace and quality amidst all the tourist dining frenzy. This contemporary restaurant, run by owner-chef Joram Timmermans, features light colors and round tables with semi-circular benches, partially set with white linen. The menu board, which lists menus available starting from four courses, is built around Texel seasonal produce. For instance, we taste perfectly pan-fried hake with summer spinach, samphire, mustard seeds, and beurre noisette, as well as crisp, fresh Wadden shrimp with cucumber, goat cheese, garden herbs, and fennel. Hostess and sommelier Thera Tjepkema knows her craft inside out. Born and raised on the island, she is thoroughly knowledgeable about all local products, and she pairs them with surprisingly excellent wines. Texel lamb takes center stage as the main course, featuring a rump medallion, braised neck meat, and a chop, all beautifully cooked medium-rare. Served alongside are fresh Dutch double-peeled broad beans and an aromatic tarragon sauce. The lightly chilled Alto Adige St. Magdalener red wine from 2017 pairs seamlessly. The Texel cheese comes from Wezenspyk farm. We indulge in grass cheese, sheep's milk cheese with lamb's ear, and Lady Blue goat cheese. The dessert is as simple as it is delicious: Texel strawberries with fennel ice cream and oat crumble. We wholeheartedly say: welcome to Lekker!