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 crowning achievement for your creativity and resilience," said the Hotelsterren inspector.
Gastronomic destination
Valerie Jongeneel and Joram Timmerman reopened op Oost last August. op Oost is a gastronomic destination near the Texel Wadden Sea. A place for the 'conscious culinary nomad' who loves peace and nature and wants to be surprised by local flavours. The suites are located in an authentic stolp farmhouse and seaweed barn, surrounded by an edible garden. A place where nature has the final say. This also applies to the restaurant het Kook Atelier op Oost in the recently built extension of the farmhouse, where guests can enjoy the Served by Nature signature menu during their stay. They serve a surprise menu where the kitchen makes a selection of what nature, the garden and the farmer provide at that moment. Besides the many vegetables, plants and (wild, salty) herbs, they also serve their conscious choice of fish, shellfish and crustaceans from nearby. And when the moment allows, one dish of Texel lamb or game from nose to tail. All of this varies with each menu. The menu has herbs, vegetables and plants as its permanent foundation. That's why at het Kook Atelier op Oost you can choose both menus for a completely vegetarian or even vegan option.
Special extras
In the hotel, you won't find standard facilities or services. No swimming pool, no lift, no babysitting service or endless breakfast buffet with countless choices. The couple has consciously chosen to do things differently. "When guests book with us, the journey begins at home. And from there we try to create special moments. From the anticipation moments to the check-in with personal tour," says Valerie. Guests can enjoy homemade herbal soap and shower gel, herbal tea from the garden, a wild foraging walk with the gardener, an oyster trip to the Wadden Sea or an in-room massage followed by a private yoga session by the Wadden Sea. Both the hotel and restaurant have a sustainable approach. "For example, we always serve a vegetarian breakfast, consisting of local ingredients from Texel farmers and artisans. And where possible and when the season allows, from our own garden or orchard. Guests can enjoy this in our restaurant, the garden or in their room. No endless buffet, but every day a different selection from the kitchen," says Joram Timmerman.
A crowning achievement
Last week Valerie received news from the Hotelsterren inspector: "A long journey that requires a great deal of time, energy and good entrepreneurship. Looking at you, I think you're already well ahead of your time. I hope the 5 stars give you extra motivation." Particularly the sustainable approach of both the hotel and restaurant and the level of personal service and hospitality led to this assessment. Hotelsterren: "The classification will be renewed in 2025. And we will focus more on these points. Something that op Oost is truly a pioneer in."
Grateful and proud
op Oost was previously awarded the Green Key Gold certification and was included in the 'conscious collection' of Small Luxury Hotels of the World. The entrepreneurial couple feels enormously grateful that they can now, just 10 months after reopening, also receive this recognition. "And secretly also very proud. Of our team, ourselves and all our dear friends and family who have helped us get here," says Valerie.