Conscious Gastronomy

What makes us 'green'? At Op Oost, we aim to create a place where tranquility, enjoyment, and connection with yourself and nature are central. In everything we do, we stay close to our own nature and always ask ourselves if something can be done differently, better, closer, or more consciously.

We would like to share our green ambitions with you, which have been rewarded with admission to the SLH Considerate Collection and a Green Key Gold certification. Additionally, our restaurant Kook Atelier is also affiliated with Dutch Cuisine, and the MICHELIN Guide NL 2021 embraces our Served by Nature concept.

Served by Nature

At our restaurant Kook Atelier, you can enjoy our Nordic & Botanical Cuisine. The signature Served by Nature menu gives nature the highest and final word, focusing on cultivation, preservation, and foraging. Our menu changes in detail daily due to the wild herbs we (respectfully) pick. Additionally, we love transforming guilty pleasures into conscious enjoyment moments, as with our vegan foie gras and homemade botanicals.

In het moment 

Je kunt iedere dag kiezen om het anders te doen. En dat doen wij graag. Wij kiezen waar mogelijk voor producten die op dat moment van nature beschikbaar zijn en binnen ‘handbereik’. Zo beperken we de logistieke stromingen, eren we de ambachten en de lokale thuis & professionele producenten. Samen met onze leveranciers kijken we naar wat er groener kan en hoe we onze vraag en hun aanbod het beste op elkaar kunnen afstemmen. We werken nauw samen met de buurt om zo de oogsten te delen en verlies tegen te gaan. 

Trash to Treasure

We go a step further than just separating waste. For us, something is only considered waste when we truly cannot use it. In our kitchen, we cook from nose to tail and bone, make our own kombucha, kefir, and botanicals from wildflowers and herbs, and all vegetarian scraps are turned into chicken and peacock feed. Rainwater is collected to water the garden, and glass jars are transformed into vinegar, herb oil, or gift packaging.

Botanicals & Natural Wines

You won't find cola or orange soda here. Why? Because it can be done differently and better. The unique herbal infusions from the garden or intense homemade kombuchas can amaze you. Our wine list is far from standard and takes you to lesser-known 'big names' and undiscovered wine regions. From micro cuvées to biodynamic natural wines. If you prefer a local craft beer, we’re happy to delight you with that as well.

Foraging

Op Oost, like many Texel farms, is surrounded by tuunwallen. Green barriers with wild herbs, also known as foraging. An important ingredient for our restaurant Kook Atelier. From yarrow to nettle, wild blackberry, and purslane. Grab the book by Leoniek Bontje or Edwin Flores and discover all the wild herbs of Oost.

Edible Garden

Our garden is almost entirely edible. From sage to rugosa rose, gooseberry, and elderberry. Feel free to pick some fresh herbs for your own herbal tea or enjoy some strawberries. In the saline garden beds, you’ll find our salt-tolerant crops, a sustainable alternative to conventional farming. These flavor enhancers grow in saline soil. Want to try it yourself? Take home a seed packet, the book "Zilt," and a cutting.

Bees

These lovely creatures are so important for the world of tomorrow. Their home is in the front garden near the wild and edible flowers. Don’t be afraid; they won’t bother you. Instead, they enjoy the flowers in the garden, the blooming sea lavender at the Schorren, and the beautiful flower gardens near Oost. We’re already looking forward to our first homemade honey.

Green Sleeping

Guests in our hotel will experience a conscious night with natural Coco Mat beds and homemade soap in the room. The soap and shower gel (also suitable as shampoo) are completely vegan, biodegradable, and made from 100% natural ingredients and colorants. Our linens are made from eco-friendly materials, and all cleaning products are biodegradable. The beds are made from exceptionally sustainable materials such as natural latex, seaweed, and coconut fiber.

We start the morning with our vegetarian breakfast in a picnic basket. No endless buffet, but a consciously composed breakfast with local ingredients.