Bosq

This warm and atmospheric restaurant, run by hospitality couple Marlies and Robin Koenen as part of the Bos en Duin apartment hotel, overlooks the pine forest on Texel, just five minutes from the North Sea. On clear days, you can even see the dunes. Hostess and sommelier Marlies welcomes us with a natural flair, while chef Robin serves exciting dishes based on local produce, inspired by Mediterranean herbs, Asian influences, and his pride: the barbecue. This is also evident on the menu: a very wide selection of flavors and combinations, sometimes even slightly overwhelming. We enjoy lunch on the terrace and start with a glass of cava and two crispy mini-tacos featuring raw tuna, herb aioli, cress, and Japanese mayonnaise. Fresh and flavorful, though they could have been a size larger. Next comes an original discovery: chawanmushi, a Japanese savory custard with a velvety texture. The rich combination of sea urchin, scallop, eel, and Baeri caviar delivers plenty of flavor, although the refinement of the custard risks being somewhat overshadowed. The Texel beef tartare prepared Andalusian-style, with boiled egg, pan de cristal, and olive crumble, is beautifully balanced. The sauce made from mayonnaise, tomato paste, and herbs is robust, perhaps a bit too much so, which makes the local quality meat slightly less prominent. For the main course, everything comes together perfectly. The octopus, sous-vide cooked in lemon and then grilled on the barbecue, is butter-soft. Paired with slices of Ibérico secreto, peppers, and a fresh beurre blanc, this forms a magnificent dish. Here, Robin perfectly demonstrates his skill in balancing flavors. The terrace is now filling up with locals, passersby, and tourists, but unfortunately, we have to leave again—the ferry is calling.

Local cuisine with a Mediterranean twist is thriving at BOSQ, located on the edge of De Duinen van Texel National Park. Owner-chef Robin and hostess and sommelier Marlies Koenen have been running this charming establishment for many years, where excellent food combined with the utmost hospitality takes center stage. The interior of the spacious dining room, part of the Bos en Duin apartment hotel, is rustic and feels comfortably familiar. The choices are vast. There are lunch classics, bites, all kinds of oysters, and à la carte dishes – for which it is recommended to choose at least two or three items – plus a BOSQ experience menu where the chef really lets loose, creatively surprising you with four, five, or six courses. This is only available per table. The wine list is extensive, featuring predominantly Southern European selections. Paired with a lightly sparkling Philipponnat Royale Réserve champagne, we order a brioche toast bite with smoked Texel herring and horseradish. It’s a lovely starter. We become curious about what comes next. We indulge in a generous, perfectly cooked Argentine prawn with foie gras and a thick slice of pata negra. All praise goes to the kingfish crudo, presented as a ceviche in ponzu with segments of grapefruit, blood orange, kumquat, pickled radish, garlic shoot, and dollops of sesame cream. Pure happiness on a plate. The Texel lamb is roasted on a kamado, and the meat is so tender it practically melts in your mouth. And all of this comes with a bill that can truly be called modest. A great spot, right there on the tidal flats.

While culinary ambitions on Texel seem to keep rising, BOSQ remains nicely true to itself. In the somewhat dated but generously laid-out restaurant, you can simply enjoy a good meal. In terms of portion size, the dishes are roughly at starter level; a hearty eater will quickly find themselves ordering three courses. Chef Robin Koenen draws his inspiration from everywhere and readily incorporates it into his dishes. Consequently, it’s hard to pin down a specific cooking style, though it does rest on a solid French foundation. Hostess Marlies Koenen is surrounded by predominantly seasoned professionals who truly know their craft. The only slight misstep is that the pronunciation and origin of some wines are occasionally quite off—a minor point for improvement. The wine list offers a broad selection across various price ranges, almost entirely from Southern Europe. You can choose between a surprise menu or à la carte. Fresh oysters are available in several varieties, as well as as a tasting sampler. After sampling some oysters, we try a kingfish crudo with assorted citrus, mayweed bulbs, radish, red pesto, ponzu, and sesame. It’s truly excellent: perfectly balanced between salty and sour, with the kingfish lightly cured in the citrus. Also an excellent match is the Blanc Mariner xarel-lo/chardonnay from Penedès, a fine blend of two grape varieties rarely paired together. Next comes the wonderfully tender Texel lamb shoulder, marinated with garlic, lime, and delicate herbs, served with blinis, carrots, and a robust house jus. The iLauri Bajo Montepulciano d'Abruzzo 2021 pairs beautifully with its velvety texture. For the classic filet mignon, accompanied by a refined cognac sauce, mushrooms, and green pepper, a Scaia Corvina 2019 from Veneto is poured—a wonderful pairing. With five cheeses, including the much-acclaimed Remeker from Lunteren, we savor a glass of Taylor’s 10-year-old tawny port. A lovely spot.

Marlies and Robin Koenen run their restaurant on the edge of the Texel Pine Forest, operating as part of the Bos en Duin apartment hotel. The clientele is predominantly older, and we hear plenty of German spoken around us. You can begin your meal here with oysters from the live tank and one of the (non-alcoholic) recommendations from the menu. The first course features marinated kingfish, cucumber, radish, wasabi ice cream, and a creamy white sesame vinaigrette, bringing delicious umami flavors together. We select the Cypress Vineyards Chardonnay 2018 from California’s Central Coast region, which is beautifully full-bodied yet refreshing. The wine also pairs exceptionally well with the intermezzo of poached halibut with scallop, accompanied by edamame, lotus root, and a ponzu sauce with shaved katsuobushi. From the kamado comes braised beef brisket from Angus rump. The accompanying garnishes of corn, red onion, parsnip, and sweet potato purée are all served cold—a bit unusual. For dessert, a deep glass bowl holds stacked almond cake, rhubarb, strawberry, pistachio, and rose and peach sorbet. The Spätlese Merlot with only 8.5% alcohol from the Tschida estate in Neusiedlersee, Austria, complements its bitter and sweet notes perfectly. It is a shame, however, that very few typical Texel ingredients make an appearance on the plate.

Bosq (Portuguese for forest) is part of the Bos en Duin apartment hotel and is situated on the edge of the dune area in southern Texel. You can visit for lunch, dinner, or a relaxed drink. Chef de cuisine Robin and hostess and sommelier Marlies Koenen are the owners, with Marlies assisted by host and sommelier Kees Boks. Many hotel guests and tourists frequent this laid-back restaurant, which boasts a rustic interior and a semi-open kitchen. It is wonderfully versatile. Several menus are available—including a fully vegetarian option—alongside à la carte dishes served as small bites. Paired with the aperitif, a Cava Mistinguett, are nibbles such as dried broad beans and anchovy-stuffed olives. Both the crab with seaweed dressing and oyster foam and the steak tartare with truffle mayonnaise, croutons, and a generous topping of Parmesan are delightfully flavorful. Robin then serves pan-fried beef tenderloin with a porcini and pumpkin seed sauce alongside juicy pan-seared duck liver with crispy caul fat, Iberico pork cheek, and apricots, accompanied by a black pepper jus. A rich variety of flavors takes center stage. It’s a bonus that nearly all wines can be ordered by the glass. The portion sizes are generous, so it’s advisable not to order too much at once.

A friendly restaurant by Robin and Marlies Koenen, part of the Bos en Duin apartment hotel nestled in the heart of Texel's pine forest. The large dining room is bustling with activity; many hotel guests come here for a bite to eat. Literally a 'bite', as Bosq serves small dishes inspired by Mediterranean cuisine, allowing you to easily mix and match. The restaurant features a rustic decor with comfortable chairs at wooden tables set with linen napkins and immaculate tableware. From the semi-open kitchen of Texel chef-owner Robin, exciting flavor combinations emerge that fully showcase the culinary team's craftsmanship. But if you're looking for a generous platter of fruits de mer, this is also the right place. Robin Koenen: “We strive to keep dishes and flavors interesting at all times. For ourselves and for our guests. That means frequent rotation and continuous innovation. It needs to stay a bit thrilling so we remain sharp. Nowadays there's so much available, which is why we source both locally and internationally: Japanese vinegars from Vanilla Venture, ultra-fresh langoustines brought over by ferry from fishmonger Gilles Van Belzen, and leek blossoms from Jacque Brouwer's extensive herb and vegetable garden.” The wine list is divided into two tiers: 'standard' and 'Coravin', featuring the more expensive wines. Sommelier Kees Boks shows a slight preference for wines from Mediterranean countries. Almost all wines are available by the glass. Private dining is also an option, with the wine cellar specially arranged for this purpose. Good to know: the takeaway options introduced during the crisis will remain, partly to accommodate guests in high-risk groups.

Bosq is the name of the restaurant at the Bos en Duin Apartment Hotel. We take our seats in a large dining room bustling with weekend guests. The concept at Bosq sounds appealing: create your own menu from a selection of dishes served in starter portions. This means there is already plenty of choice per table, which places considerable demands on the kitchen and service. As a result, waiting times between courses can increase slightly, meaning dishes are served barely warm. This is an area that needs attention. The wine list is divided into two tiers: 'standard' and 'Coravin' (premium wines). Almost all wines can be ordered by the glass. At the stove in the semi-open kitchen stands chef-owner Robin Koenen, who this time is not assisted by his wife and hostess Marlies, but by a friendly and knowledgeable substitute. We note two flavor jewels: pan-fried plaice fillet with white asparagus, 'umami de mar sauce', Pata Negra ham, and morels. A fine pairing: Eviaé Viognier 2017 from Pays d'Oc. And 'hot foie gras with apple, yellow beet, aji amarillo, and coffee-cacao jus'. These dishes show that the culinary expertise here is thoroughly solid. The 'Fruits de Mer' featuring gamba prawns, mussels, cockles, a poached oyster, and a shrimp bitterballie, as well as the 'Wadden Sea Escabeche' made with mussels, cockles, a crab quenelle, radish, and tomato, are both well-executed and prepared with exceptionally fresh shellfish. Paired with: Dardell Garnacha Blanca/Viognier 2017. Kudos to the service team. They work tirelessly yet remain consistently warm and positive.

A newcomer to Lekker last year, and still going strong this year. Behind the stove stands a talented owner-chef, Robin Koenen, while his partner, hostess-sommelier Marlies, knows exactly how to pamper her guests. And there are plenty of them, especially holidaymakers who easily find their way to Bosq. The atmosphere is cozy and relaxed, though the acoustics do suffer somewhat from the large number of diners. The menu features dishes that are starter-sized but priced the same, with occasional supplements. A card listing aperitif options sits on each table. We enjoy a bone-dry sherry from Bodegas Sanchez Romate alongside a Montgravet Sauvignon Blanc from France’s Languedoc region. They arrive with a caraway-flavored crispbread and a sheep’s cheese dip, alongside caper-stuffed olives that contain a tiny pipette of vermouth. For the starter, we have a Wadden Sea escabeche with razor clams, cockles, prawns, and crab—all incredibly fresh and expertly prepared, finished at the table with a warm marinade. This is followed by poached wild halibut served with truffle sauce, green herbs, and seasonal vegetables. Oh, how delicious: more generous shavings of truffle are grated over the dish right at the table. We pair it with a glass of Spanish Enate Chardonnay 2017 from Somontano. The standout dish is lobster in a butter jus with corn cobs and white asparagus. The lobster is cooked exactly as it should be: succulent, meaty, delicately sweet, and perfectly temperatured. The accompanying romaine lettuce and fries are practically unnecessary. For dessert, we’re served a ‘pine forest.’ It’s a stunningly presented plate featuring chocolate, forest berries, Texel sea buckthorn, and white chocolate ice cream topped with a spruce tip.