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 and ambitions. But also the challenges and daily struggles that come with a nature-inclusive approach.
Welcome to Oost! How wonderful it feels to bring you to our little spot on Texel, where tranquillity and nature come together in a magical dance. As proud guardians of this small paradise, we want to introduce you to a world where sustainability and consciousness take centre stage. In everything we do, our mission is clear: we want to not only offer an extraordinary experience, but also contribute to a more beautiful, greener world. Will you join us on a journey behind the scenes of our Kook Atelier at Oost?
A stroll through our garden: growing, foraging and pure enjoyment
At our restaurant Kook Atelier, we work from the 'Served by Nature' principle, where nature always comes first. We're recognised for our nordic & botanical cuisine, and there's quite a lot that goes into that. Many of the ingredients we use come directly from our own edible garden at Oost, spanning an impressive 3,000m² and filled with edible plants. And just a few kilometres away, we have a beautiful 6-hectare orchard. Here we cultivate native herbs and heritage varieties that give our dishes an authentic, local touch.
Our vegetable garden is based on the 'no dig' method, which means we leave the earth undisturbed and only nourish it with organic material. It feels wonderful to know that no chemical pesticides are involved and that nature itself maintains the balance, with help from ladybirds and earwigs. From herbs and sea vegetables to fruit, eggs from our chickens, and even homemade kombucha and water kefir – it's an honour to be so closely connected to what nature has to offer us. Naturally, we can't produce everything ourselves, but that's where our local suppliers come in, who share our belief in sustainability and ethical production.
Zero waste: no wastage, only purity
At our restaurant Kook Atelier, it's all about working cleverly and consciously with what nature gives us. We don't work with an à la carte menu, but serve a set menu by reservation. This helps us keep food waste to an absolute minimum. We work according to the 'no waste' principle, where we truly use everything – from nose to tail, from peel to root. Even food scraps get a second life as feed for our chickens and pigs, or are composted and used in the garden. It feels special to work this way, as if we're part of a continuous circle of life and growth.
And what would a sustainable menu be without the drinks to accompany it? We serve only our own creations – herbal infusions, kombucha and water kefir – and our wine list is 95% filled with organic and biodynamic wines. This way we can offer our guests a unique and conscious culinary experience that's not only challenging, but also feels right.
Our team: the heart of Oost
Our team is our strength, our source of energy. We believe that a good work-life balance is essential, which is why our staff work four days a week and overtime is converted into time off. Gym memberships, staff outings and inspiration sessions ensure that our team doesn't just work together, but grows together too.
Sustainability isn't just something we want to share with our guests, but with our staff as well. That's why we regularly organise educational sessions and visit our local suppliers. Nothing is more satisfying than discovering the power of nature together. This keeps us inspired and motivated as a team to achieve our green ambitions.
Our impact: small steps, big effect
Every day we strive to reduce our footprint. No plastic disposables, but reusable materials. Rainwater that we collect for our garden. Water-saving filters on all taps. They might be small steps, but they bring us closer to a world where sustainability is the norm. We're proud of our certifications such as the We're Smart Green Guide **** and Green Key Gold, and that we're part of the conscious collection of SLH. This only confirms that we're on the right track.
Energy and innovation: the future is green
Our energy supply comes largely from sustainable sources. Solar panels, energy-efficient lighting and charging points for electric vehicles help us become increasingly self-sufficient. The exact figures do vary from time to time, but our goal is clear: we want to be as independent as possible from external energy sources. Every step we take brings us closer to that goal.
The best of sea and land
In our kitchen, everything revolves around what nature offers us at that moment. Vegetables, seaweed and wild herbs play the starring role, and when we serve meat, it comes only from local farmers like Boer Jens or hunters from the Wild vereniging. Our guests can enjoy a vegetarian breakfast, a picnic hamper full of local delicacies, and even take part in coastal adventures, such as oyster spotting and wild foraging. It's our way of not only respecting nature, but also letting our guests experience how special that can be.
The challenges of sustainability: a daily balancing act
A nature-inclusive approach doesn't always run smoothly. It requires constant attention and adaptation, because nature doesn't wait for us. Harvesting must happen at exactly the right time, otherwise part of the yield can be lost due to unpredictable weather conditions or simply the natural process of decay. This demands a lot from our team, who must always be sharp and flexible.
Purchasing organic or local products also brings higher costs than the regular wholesale market, which can sometimes pose a challenge for operations. Yet we remain true to our vision in this regard, because we believe that quality and sustainability are far more valuable in the long term. The focus it requires from our team is intense: everything must be coordinated – from planning the harvest to partnerships with our suppliers. It's a delicate balance between nature, our ambitions and running a successful restaurant. But it's precisely these challenges that make working at Oost so special and rewarding. Every day we feel the pride of working with nature, even when it sometimes means battling the elements.
Our ode to nature
At Kook Atelier at Oost, we believe that food can be a connection between people and nature. We warmly invite you to come and experience this for yourself. We look forward to welcoming you to our beautiful Texel, where nature awaits to be discovered!
Valerie and Joram