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Oudeland changes its set menu every month, which on a small island like Texel is less a gimmick than a necessity: whatever isn't growing in the kitchen garden comes from just down the road. The room runs warm and a little lively, with natural wines getting the same attention as the food. It's a seasonal tasting restaurant that takes its patch of Dutch island seriously without making you feel like you're sitting through a lecture.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Pan-seared haddock
“Pan-seared haddock, for example, is served with pasta made of locally milled flour, a brunoise of kohlrabi and a shellfish emulsion packed with character.”
Michelin Guide
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