The story
Branding & Citrus in Den Burg centers its Texelian cuisine around a compact open kitchen led by chef Sjoerd Malschaert. A Neapolitan pizza oven sits at the center of the room, firing up flatbreads and sharing heat with the rest of the service. He builds menus around what arrives fresh that week, keeping portions generous enough for sharing. The approach favors clean techniques over heavy sauces, letting ingredients speak without interference.
The tasting menu unfolds as a series of communal plates built for sharing, highlighting how Texelian cooking adapts to weekly market arrivals. Grilled radicchio arrives dressed with cashew cream, lemon zest, and a touch of caramelized grapefruit. Raw tuna rests simply in olive oil alongside chives and crisp smoked almond pieces, while starters like chilled oysters or aged parmesan ham set the tone. Heavier courses like braised beef cheek settle onto polenta under melted sheep cheese and homemade sesame croutons.
Emmelien Thies manages the floor after relocating from the mainland, maintaining a steady rhythm through the packed dining room. A central wooden bar anchors the space, while smaller tables tuck into quiet corners for groups seeking conversation. The venue originally opened as a coffee roastery and bakery that bakes over a hundred loaves daily, a tradition that still shapes the morning routine. Consistent quality earned a spot on the Lekker500 Top 500 list, drawing locals and visitors to the same tables.
Recognition
Instagram