Oudeland

The story

Oudeland Texel | Michelin-Recommended Country Cooking in De Koog

Oudeland Texel

In De Koog, on the island of Texel, Oudeland is a restaurant that draws its identity from the landscape around it. The name refers to the oldest part of the island, the fertile heart from which Texel itself grew. It’s an apt metaphor: Chef Daan Kappert and his team root their cooking in that same soil, working with local producers and the island’s natural bounty — the sea, the dunes, the woods, the wide skies.

The kitchen follows the Dutch Cuisine philosophy, placing the Netherlands’ food culture at the centre. Cooking is straightforward, without unnecessary fuss, but always precise and full of flavour. The team works from a nose-to-tail, root-to-stem principle, wasting nothing. Their own chickens process the kitchen’s green waste and produce eggs that return to the menu. That closed-loop thinking is typical of the place.

In the open kitchen, guests can watch as ingredients from the island are transformed. A dry-ager matures meat from local Aberdeen Angus cows, raised humanely and grazed freely in the Texel nature. That beef appears on charcuterie boards or as a course in the changing monthly menu.

Both Gault Millau (awarded a toque for three consecutive years) and the Michelin Guide have recognised Oudeland. Michelin’s inspectors praised the team’s “creative use of terroir” and their “passionate selection of natural wines.” They noted dishes like baked pollock served with pasta made from flour milled by a local miller, a brunoise of kohlrabi, and a characterful shellfish emulsion. Gault Millau highlighted an egg from the restaurant’s own chickens, filled with asparagus flan, crème fraîche, potato crackling and chives, and grape leaves stuffed with Texel lamb mince and spelt.

The interior is natural and understated — earth tones, ecological materials. The 65-cover space includes a lounge, a conservatory, and a terrace. Counter dining is available, and the atmosphere is both warm and energetic, driven by a young, ambitious team. Wine plays a central role here, with a strong selection, especially in the natural category.

Oudeland is seasonal and local by conviction. The menu changes monthly. For anyone wanting to understand what modern Dutch cooking looks like when it’s thoughtful, grounded, and genuinely connected to its place, this is a fine place to start.