Oostories

There are moments when the world seems to pause. Not because nothing is happening, but because you feel something you haven’t felt in far too long. Wonder. That almost-forgotten ability to lose yourself in the smallest detail. Wonder might be the most human superpower we possess. And at…

We live in a world where everything seems to be available all the time. Strawberries in January. Asparagus in October. We've become accustomed to an abundance that has little to do with where we are or which season we're living in. But here, at Oost, we've chosen to follow nature's clock. To work w…

There's a rhythm older than we are. One that doesn't tick like a clock, but that you feel. It's the rhythm of ebb and flow, of sun and rain, of sowing and harvesting. At Oost, we live with that rhythm. Guests often ask me: "How did Oost ever come to be?" The answer is always simpler than people exp…

At Op Oost, we believe that sustainable enjoyment goes hand in hand with taking responsibility for nature. Not just here on Texel, but everywhere. Our way of working – from nature-inclusive farming to circular business practices – is a way of giving back to the earth and embracing the future with c…

At op Oost, nature forms the foundation of everything we do. From the ingredients on your plate to the way we grow our crops – we work in harmony with Texel's landscape. We're proud to take the next step in our sustainable operations. In De Waelde Tuin, our historic 6-hectare orchard, we're startin…

We have fantastic news to share: Het Kook Atelier is in the top 100 of the We're Smart Green Guide! And not just anywhere: at number 77, amongst the best plant-based restaurants in the world. As if that weren't enough, we've also been nominated for the title 'Best Discovery NL'. Together with Resta…

There are moments in life when everything seems to stand still for a moment. Monday 7th October was one such moment for us, when we received a Green MICHELIN star in Maastricht.   This means so much more to us than just a culinary accolade. It's recognition of the values we stand up for e…

What an amazing surprise! We are incredibly proud and excited to share that our restaurant, Het Kook Atelier, has been nominated for the prestigious Entree Awards in the category 'Best Fine Dining Concept'. This nomination feels like a wonderful recognition of our hard work, our vision, and above a…

Many guests ask us what drives us every day to want to do things 'differently'. And the answer is actually quite simple: nature. Within ourselves, around us, and the wild nature that we all have an impact on. That's why we'd love to take you along in this blog through all our green steps, thoughts…

In the summer of 2020, they opened the doors of op Oost, consisting of twelve suites, an edible garden and restaurant het Kook Atelier. It took three corona years before they could finally complete the construction and create the place they had always envisioned. And this has been rewarded. "A crow…

Five times a year, chef Joram Timmerman changes his entire menu. Quite a task, but you get used to everything. Meanwhile, after running the same menu for a few months, the team genuinely looks forward to something new again. An interview with the chef from Kook Atelier about inspiration, his favour…

Why do people love bacon? Many people's mouths water at the mere thought of it. The combination of salt, sweet, fat and smoke is the secret. But this combination isn't exclusive to pork belly. A lovely fish becomes absolutely delicious when prepared in the same way. Add a nice white wine and life i…

Want to discover our edible world? Here on Oost, we'd love to take you along all the hedgerows, meadows, dune valleys and the edges of the mudflats. Together we'll search for... wild herbs, vegetables, flowers, mushrooms and so many other wonderful things. Seek and ye shall find I absolutely love i…

We'll take you on a salty adventure. Read the recipe below and prepare to be amazed... on Oost.  What do you need? Wellington boots Oyster knife Small knife or scissors Bottle opener Tea towel Basket White wine Glasses Ingredients Oysters from the Texelse Wad Salty foraged finds of samphire…

Small Luxury Hotels of the World: International Women's Day 2022 is calling for, "Gender equality today for a sustainable tomorrow". Whilst research shows that women are more likely to be negatively impacted by climate change, they are also our best advocates to mitigate the causes and adapt to its…

The sustainable island festival Oerol on Terschelling and the Food Inspiration Days in Veghel are becoming the testing ground for sustainable and conscious entrepreneurs from the Wadden Sea region. This includes the kitchen of het Kook Atelier on Oost. Entrepreneurial couple Valerie Jongeneel and J…

Brilliant! We've made it into the Netherlands Food Top 100. Yesterday saw the launch of the Food100 – the list of the 100 most important Dutch food changemakers of the moment. Food100 presents its sixth edition of the 100 most important Dutch food changemakers right now. And we're amongst them. Rea…

For the second time in the Gault & Millau guide and for the first time at the awards ceremony. Despite our restaurant being closed, we were delighted to hear such wonderful words. Gault & Millau: "Major renovation work is currently underway and they're cooking in a pop-up in Den Burg, à la carte on…

Source: Texelse Courant /// Joram Timmerman from Het Kookatelier on Oost will compete in the final for the Green Chef's Hat of the Gastronomisch Gilde on Monday 18th September. This is the largest professional network and expertise centre for gastronomy in the Netherlands. Joram is one of five fina…

We're Smart Green Guide, the international guide for restaurants with a conscious approach, welcomed us with four out of five points. They assess restaurants on whether their menu consists of at least two-thirds vegetables and fruit, as well as criteria based on their culinary creativity, ecologica…

What makes us 'green'? Here at Oost, we'd love to create a lovely place where tranquillity, enjoyment, and connection with yourself and nature take centre stage. In everything we do, we stay true to our own nature. And we always ask ourselves whether something could be done differently, better, clo…