't Pakhuus

The view over the harbor of Oudeschild is fantastic, and that immediately scores points for this charming restaurant run by owner-chef Boy Schuiling. On fine days, it's especially pleasant to sit on the cozy terrace (where pets are welcome). Boy's specialty is preparing fish, although meat lovers and vegetarians can also find plenty to their liking here. You can choose from à la carte dishes and there is a surprise menu. The wine list features notably many expensive selections, primarily from the Old World, alongside cocktails, beers, and aperitifs. With an alcohol-free Ginsin Tangerine gin and tonic paired with Fever-Tree premium Indian tonic, we indulge in super fresh Wadden oysters served with mignonette sauce and lemon before tasting a creamy lobster bisque generously packed with crustaceans and shellfish, sea asparagus, and crème fraîche. Next comes sole, which can be ordered in two different weights. Not cheap, but absolutely worth every penny. Served with fresh fries, salad, and fish sauce. How delicious pure food can be. We drink a nicely chilled, light-bodied Valmiñor Albariño from 2023 with it. The island of Texel has a fine establishment like 't Pakhuus on its map.

Fantastic location in the harbor with a view of the incoming fishing boats. Lunch on the terrace is absolutely excellent. The kitchen focuses on everything that comes from the water. We order Wadden oysters with our aperitif. Surprising so...

On summer days, you can relax on the large terrace overlooking the harbor, the Wadden Sea, the fishing boats, and sightseeing vessels. But inside, the atmosphere is equally cozy thanks to the robust rustic decor, featuring wooden tables and comfortable chairs. Fish takes center stage in Chef Boy Schuiling’s kitchen, although the menu also includes some meat dishes and vegetarian options. True classics like fried turbot and Wadden Sea shrimp croquettes alternate with Zeeland creves ‘Bali’ served with a lightly spicy oriental dressing of ginger, pepper, and coriander, and lobster à la plancha with briny vegetables. We treat ourselves to six blinis with smoked salmon and a quail egg, accompanied by thirty grams of Perle Imperial caviar. A good start is half the battle, isn't it? Next up, Wadden cockles served spicy with red pepper, garlic, sea beans, and shallots. The fried whole turbot is available in different weights: from 250 to 400 grams, and from 500 to 600 grams. We opt for the smaller portion and receive an excellently cooked fish, served with fresh fries, fish sauce, and a salad. Top-shelf comfort food. In the glass, a 2020 Pinot Gris Main Divide. By the way, there are plenty of wines available by the glass on the menu. We wrap up with an affogato martini and feel thoroughly satisfied. A welcoming spot where you truly get your money's worth.

Eating fish on Texel is almost second nature, but at the harbor of Oudeschild it is more or less unavoidable. Chef Boy Schuiling features a whole series of oyster preparations on his menu, and many guests happily tuck into them. Fruits de mer are served in the finest French tradition, complete with lobster, cockles, langoustines, oysters, winkles, and vongole. The light, sunny conservatory makes it a pleasure to linger, and the service runs flawlessly. A small menu of aperitifs and bites is already waiting on the table upon arrival. In addition, there are surprise tasting menus of five to seven courses, but there is also plenty of choice à la carte. The starter of lobster bisque is impeccable, enriched with a freshwater crayfish, cockles, and mussels. A bone-dry Jérémie Huchet Retour de Pêche Muscadet is poured alongside it. Surprising is the carpaccio of Texel beef, which is rolled out tableside. It comes with a savory filling of old cheese kletskoek, olive oil, shaved truffles, and arugula. The surprising drink pairing recommendation also complements it perfectly: a Vuurzee beer from 2021. The kitchen certainly enjoys occasionally taking an unconventional route. We see this, for example, in the generous portion of fried and subsequently lightly smoked cod in a light curry sauce with mussels, carrots, salty vegetables, and bonito flakes. Perfectly prepared and a true feast for the taste buds. On the other side of the table, pan-fried duck liver with apple wedges sautéed in butter, beetroot purée, and caramelized sunflower seeds. Simply excellent. The wine choice stands out in particular: Main Divide 2020, a Pinot Gris from New Zealand. A beautiful balance between sweet and sour notes, making it a wonderful companion to the duck liver. It is a wonderful place to spend time here. Not only for dinner, but also for a small or larger lunch, a snack, and/or a drink in between.

Located in a historic building dating from 1902. Once, 't Pakhuus served as a grain warehouse for the mill on the dike. Since 2015, the young and passionate chef Boy Schuiling and his partner and hostess Felicia Siebert have been running a thriving and welcoming restaurant in this atmospheric setting. The dining room is filled with a diverse mix of guests, ranging from young to old, families and friends, couples and solo diners. The view over the harbor instantly evokes a holiday atmosphere. Fish takes center stage here, although meat also features prominently in the five-course menu. We settle into our table in the bright, inviting conservatory and are quickly presented with three amuse-bouches; one features super-fresh sea bass tartare served in a shell that isn’t particularly crispy. But then... The five-course menu unfolds as a seamless series of beautifully harmonized flavors crafted from high-quality ingredients. We delight in salmon encased in a crackling cylinder of paper-thin potato, accompanied by kefir mayonnaise and fermented lemon. It is paired with a Spanish wine, the 2020 Abadal Picapoll, which offers a generous palate with fruity aromas and subtle herbal notes of fennel and mint. The cod, topped with a thin slice of savory lardo and served alongside a tangy caper sauce and velvety sweet pumpkin cream, also earns its praise. The standout dish is the tender braised oxtail stew resting beneath airy whipped mashed potatoes, generously dusted with black truffle and finished with potato crisps and wedges of Amsterdam onion. All of this comes at an exemplary price-to-quality ratio. We can easily understand why this place is so busy.

Located by the picturesque harbor of Oudeschild. In the old warehouse dating back to 1902, the charming owner-chef Boy Schuiling and his partner and hostess Felicia Siebert have created a wonderfully atmospheric setting. Dining is also possible in the later-added conservatory. The view over the harbor is fantastic. Fish takes center stage in Boy’s kitchen, but that doesn’t mean meat-lovers are overlooked. A multi-course vegetarian dinner is also available. We begin with a delicious lobster bisque featuring North Sea prawns, sea beans, and crème fraîche. Next, we indulge in a gigantic platter of fruits de mer with crustaceans and shellfish sourced from the on-site lobster tank. For the main course, the young, enthusiastic kitchen brigade presents Texel lamb: gently cooked procureur and chop in their own jus, served with pea cream, morels, green asparagus, dried plums, and glazed baby carrots. Everything is absolutely delicious! Afterwards, there is a bowl filled with airy white chocolate mousse with biscuit, strawberry cream, red fruit sauce, and fresh strawberries. Served in a dessert glass alongside it is Brachetto d’Aqui, the ultimate red fruit dessert wine. Tip: replace the simple plastic-covered menu and wine list with something more stylish. The quality of everything certainly deserves it across the board!

Chef-owner Boy Schuiling, together with his partner and hostess Felicia Siebert, runs a thriving and atmospherically appointed restaurant in one of the most beautiful locations on Texel. The magnificent old warehouse sits right at the picturesque harbor of Oudeschild, offering unparalleled views across the water. During the summer months, it is wonderful to relax on the beautiful front terrace. Fish lovers can truly indulge, as the menu features a wide variety of fresh fish, crustaceans, and shellfish, mostly sourced from the North Sea and Wadden Sea. A large lobster tank is on site. Meat lovers are also well catered for, with Texel lamb featured prominently on the menu during the season. Additionally, a multi-course vegetarian menu is available. You can taste the genuine joy of cooking in every dish served. Each plate is meticulously prepared with precise cooking and perfectly balanced flavors. Assistant manager Raymundes Schaak ensures that everything runs smoothly. The wine list boasts a generous selection, which is especially nice since many wines are available by the glass. Simply a delightful dining destination.

Passion for the craft: it shines through in this beautiful restaurant run by chef-owner Boy Schuiling and hostess Felicia Siebert. Seven days a week, they welcome a wonderfully diverse clientele, as the charming harbor of Oudeschild draws plenty of tourists. The stunning old warehouse offers several distinct atmospheres: you can dine outdoors on the terrace, in the elegant conservatory, or inside the historic building itself, anchored by its impressive lobster tank. At lunchtime, we are treated to delicious, flawlessly executed dishes. We start with an oyster tasting featuring Fines de Claire, Wadden oyster, Gillardeau, and Zeeland flat oysters, accompanied by tabasco and Texel vodka. The ideal pairing is the Clément Menetou-Salon Classique 2017. This is followed by a truly superb lobster bisque enriched with Wadden prawns, sea beans, crème fraîche, and cognac. Then comes a plate of Wadden prawns served with a sourdough crisp, quail egg, seaweed caviar, prawn crackers, watercress, and frisée. What a feast! And the excellence continues, as the fried langoustine with a puff pastry tartlet, shellfish ragout, and glazed red and white chicory is equally impeccable. We thought it couldn’t possibly get any better. Yet it does: a fantastic (and daring) savory dessert featuring French toast made from Dutch sugar bread, paired with fried blood sausage, port-marinated fig, chicory ribbons, generously shaved goose liver, and grated dark chocolate. Simply mouthwatering.

Fresh fish, crustaceans, and shellfish can be sampled here seven days a week. The location is fantastic. The former warehouse sits at the foot of Texel’s harbor, offering a lively view of the water from its cozy conservatory. A seafood tank in the middle of the restaurant is filled with lobsters, crabs, and oysters, the specialty of owner-chef Boy Schuiling. The menu and wine list are both presented on tablets. Alongside the aperitif comes freshly warmed bread with a small jug of Greek olive oil, soft butter, and Greek yogurt with dukkah for dipping, plus nibbles like olives, dried broad beans, and black prawn crackers. We start with a generously portioned lobster bisque, followed by a contemporary shrimp cocktail. The shrimp were delivered super fresh by the fishing boat TX-65, after whom the cocktail is named. Just as fresh are the scallops on spinach with slices of raw and roasted mushrooms, fermented garlic foam, and cauliflower florets. A French white Cent Pour Cent 2016 from the Languedoc is poured alongside it, proving to be a fine choice. The main course features Texel lamb, served as both chops and stew. The portions are so ample that we skip ordering the extra fries and salad. The dessert of banana and chocolate mousse with spekkoek fails to truly delight us and falls into the category of overambitious but hastily executed. It could certainly do better. Another point worth noting is the wine pricing, which is sometimes higher per glass than the cost of buying a full bottle.