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

Nicole

Together with my colleague Edgar, I take care of breakfast at “op Oost”. I get to work at a wonderful workplace. The peace, the atmosphere, and the colleagues. Taking care of our guests makes me happy and of course the ducks, chickens and peacocks that come to greet me early in the morning.

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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.

Living in the rhythm of nature — at Oost and at h…

There is a rhythm that is older than us. That does not strike a clock, but that you feel. It is the rhythm of ebb and f…

Walking the Wild Green Path

12 February 2025

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

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 Top 100

03 December 2024

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

The day we received a Green MICHELIN Star

17 October 2024

There are moments in life when everything seems to pause for a moment. Monday, October 7th, was one of those moments fo…

Interview with Joram Timmerman: "Taste the spring”

Five times a year, Chef Joram Timmerman changes his entire menu. It's quite a task, but you get used to it. Meanwhile…

Press Release: ‘op Oost’ Awarded Five Hotel Stars

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

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

09 November 2021

We’re Smart Green Guide, the international guide for restaurants with a conscious approach, awarded us four out of five…

Joram Finalist for Green Chef’s Hat

09 November 2021

Source: Texelse Courant /// Joram Timmerman of Het Kookatelier op Oost will participate in the final for the Green Chef…

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 award ceremony. Despite our restauran…

We are in the Food Top 100!

09 November 2021

Wow! We are in the Food Top 100 of the Netherlands. Yesterday, the Food100 was launched. The list features the 100 most…

Oerol & Food Inspiration Days

09 November 2021

The sustainable island festival Oerol on Terschelling and the Food Inspiration Days in Veghel serve as the testing grou…

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'? At Op Oost, we aim to create a place where tranquility, enjoyment, and connection with yourself…

Salty adventure

09 November 2021

We take you on a salty adventure. Read the recipe below and be amazed... at Op Oost. What do you need? Rubber boo…

Foraging | Sorrel

09 November 2021

Do you want to discover our edible world? At Op Oost, we’d love to take you along the tuunwallen, meadows, dune pans, a…

Smoking fish

09 November 2021

Why do people love bacon? For many, their mouths water just thinking about it. The combination of salt, sweetness, fat…

Sustainability “op Oost”: discover the magic of n…

Quite a lot of guests ask us what drives us every day to want to do things ‘differently’. And the answer is actually qu…

"Het Kook Atelier" Nominated for Entree Award 'Be…

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.