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Written by WEBJONGENS on 24 September 2024. Posted in Team.

Eeske

I feel at home on Texel and enjoy the nature around me here every single day.

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Oostories

Our 'Oostories' are stories from ourselves, our guests and partners and can be about anything that happens on and around our Texel based boutique hotel. Stories, “op Oost”, that is. We hope you enjoy reading them.

Wonder- the quiet force that wakes everything up

There are moments when the world seems to pause. Not because nothing is happening, but because you feel somet…

Living with nature — at Oost and at home

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 f…

The power of the season

We live in a world where everything seems to be available all the time. Strawberries in January. Asparagus in October…

Walking the Wild Green Path

12 February 2025

At op Oost, nature forms the foundation of everything we do. From the ingredients on your plate to the way we grow our…

Sustainable Enjoyment: Inspiration from Op Oost t…

12 February 2025

At Op Oost, we believe that sustainable enjoyment goes hand in hand with taking responsibility for nature. Not just her…

Yes! #77 in the We're Smart Top100

03 December 2024

We have fantastic news to share: Het Kook Atelier is in the top 100 of the We're Smart Green Guide! And not just anywhe…

The day we received a Green MICHELIN Star

17 October 2024

There are moments in life when everything seems to stand still for a moment. Monday 7th October was one such moment for…

Interview with Joram Timmerman: A new menu, "tast…

Five times a year, chef Joram Timmerman changes his entire menu. Quite a task, but you get used to everything. Meanwhil…

Press Release: ‘op Oost’ Awarded Five Hotel Stars

In the summer of 2020, they opened the doors of op Oost, consisting of twelve suites, an edible garden and restaurant h…

Wow, newcomer in the We're Smart Green Guide ****

09 November 2021

We're Smart Green Guide, the international guide for restaurants with a conscious approach, welcomed us with four out o…

Joram Finalist for Green Chef’s Hat

09 November 2021

Source: Texelse Courant /// Joram Timmerman from Het Kookatelier on Oost will compete in the final for the Green Chef's…

Gault & Millau: 14 points and 2 chef’s hats!

09 November 2021

For the second time in the Gault & Millau guide and for the first time at the awards ceremony. Despite our restaurant b…

We're in the Food Top 100!

09 November 2021

Brilliant! We've made it into the Netherlands Food Top 100. Yesterday saw the launch of the Food100 – the list of the 1…

Oerol & Food Inspiration Days

09 November 2021

The sustainable island festival Oerol on Terschelling and the Food Inspiration Days in Veghel are becoming the testing…

SLH | International Woman Day

09 November 2021

Small Luxury Hotels of the World: International Women's Day 2022 is calling for, "Gender equality today for a sustainab…

Conscious Gastronomy

09 November 2021

What makes us 'green'? Here at Oost, we'd love to create a lovely place where tranquillity, enjoyment, and connection w…

Salty adventure

09 November 2021

We'll take you on a salty adventure. Read the recipe below and prepare to be amazed... on Oost.

Foraging | Sorrel

09 November 2021

Want to discover our edible world? Here on Oost, we'd love to take you along all the hedgerows, meadows, dune valleys a…

Smoking fish

09 November 2021

Why do people love bacon? Many people's mouths water at the mere thought of it. The combination of salt, sweet, fat and…

Sustainability at Oost: discover the magic of nat…

Many guests ask us what drives us every day to want to do things 'differently'. And the answer is actually quite simple…

We've been nominated for the Entree Award 'Best F…

05 September 2024

What an amazing surprise! We are incredibly proud and excited to share that our restaurant, Het Kook Atelier, has been…

Innercircle

We really appreciate meeting you in either our hotel or our restaurant. Follow us on instagram, sign up for the updates by email to stay up to date with the new menu, to stay up to date on what the chickens have experienced today and what nature is serving at the moment.