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Bosq
Mediterranean
Sitting on the edge of Texel's national park, this restaurant takes its name from the Spanish word for forest, which tells you something about the chef's sensibility: local island ingredients pulled through a Mediterranean and Asian lens. Robin Koenen's cooking leans on umami and smoke, and the smaller portions mean you can cover real ground. The terrace, with dunes and open landscape in every direction, earns its own trip.
The awards strongest first
- Lekker 500 2026 · Lekker 500
- Michelin Guide Selected Restaurant
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Texelse gerookte spekbokking
“zoals Texelse gerookte spekbokking en Argentijnse gamba”
Lekker 500, 2026 -
Texelse lam
“Het Texelse lam, geroosterd op de kamado, is mals en vol van smaak.”
Lekker 500, 2026 -
Pan-seared turbot
“dishes such as succulent pan-seared turbot with briny shellfish from the Wadden Sea, sweet tomatoes and a beurre blanc made with fish fumet and a judicious splash of soy sauce”
Michelin Guide
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