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A converted farmhouse on Texel where the menu is organized around earth, air, fire, and water, which sounds like a wellness retreat but eats like a serious restaurant. The chef grows some of what he uses and pulls the rest from the Wadden Sea and trusted local farms, leaning on fermentation and cured preparations to give the dishes a lived-in depth. Nordic bones, big windows, and the island outside filling every frame.
The awards strongest first
- Lekker 500 2026 · #65 · Lekker 500
- Michelin Guide Selected Restaurant
One number, weighted & current 85
How we scoreThe dishes from the writeups
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Scheermesjes met lamsoor
“Chef Joram en Valerie presenteren verrassende, plantaardige gerechten zoals scheermesjes met lamsoor en Texelse lam.”
Lekker 500, 2026 -
Texelse lam
“Chef Joram en Valerie presenteren verrassende, plantaardige gerechten zoals scheermesjes met lamsoor en Texelse lam.”
Lekker 500, 2026 -
Cured hamachi
“For example, cured hamachi from Zeeland, brushed with a fruity glaze and served with pickled vegetables and a cucumber jus.”
Michelin Guide
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