2 - Engaged
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The kitchen works with a small group of named Texel producers. The beef comes from Hoeve Axel, a farm about a kilometre from De Cocksdorp that grows most of its own feed and has its cattle slaughtered on the island. The cheese comes from the Wezenspyk dairy at Den Burg, made with raw Texel cow's milk. Island lamb and Wadden Sea cockles sit alongside them, so several of the main protein categories on the card can be traced to a producer on or beside Texel.
The site is run under a gold Green Key certificate, renewed in January 2026 and held by Golfbaan De Texelse, the operator of the restaurant. A solar installation on the course's own water retention area generates around half of the annual electricity used by the adjoining holiday park, and a rainwater buffer collects run-off from the course.
In the kitchen, the atjar, the dips and the pastry are made in house, and the baguettes are baked on site. Green Key is awarded to hospitality and leisure businesses after an on-site audit, at bronze, silver or gold level.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products
Hoeve Axel beef, Wezenspyk cheese from Den Burg, Texel lamb and Wadden cockles trace directly to named island producers across several categories.
The menu card names two Texel producers directly on the dishes: Hoeve Axel supplies the beef for the Texelse burger, and Wezenspyk supplies the cheeses used in the fondue and across lunch plates. Both are verifiable. Hoeve Axel is a mixed beef farm about one kilometre from De Cocksdorp, growing most of its own feed and having its cattle slaughtered on the island. Wezenspyk is a cheese farm at Den Burg working with raw Texel cow's milk. Texel lamb and Wadden cockles add island and Wadden origin in two further categories.
The Euro-Toques Nederland member listing corroborates these three local product groups from outside the restaurant. Against this, the fish, chicken, pork and vegetables carry no stated origin, so roughly 40 to 50 per cent of the key categories are demonstrably local or regional.
June menu carries green asparagus, elderflower, sea buckthorn and a soup of the day, against a largely static clubhouse card.
The menu card carries a June 2026 date and shows seasonal markers: green asparagus in the tortelloni, elderflower in the Hole in One dessert, a sea buckthorn jus with the Texel lamb, a soup of the day and ice cream in seasonal flavours. The operator's channel announces new menu cards with revisions from time to time.
However, no evidence exists of a structured seasonal programme. The bulk of the card is a stable clubhouse selection (burger, spareribs, fish and chips, satay, entrecote, croquettes, tomato soup) that would read the same in any month, and no rotation frequency is stated anywhere.
Gold Green Key certificate (renewed January 2026); solar installation on the water buffer generates around half the adjoining park's annual electricity, with rainwater collection.
Golfbaan De Texelse, the operator of this restaurant, holds a gold Green Key certificate, renewed on 13 January 2026 and awarded after an on-site audit. Two site measures are named specifically: a large solar installation on the golf course's own water retention area generates around half of the annual electricity used by the adjoining holiday park, and a rainwater buffer collects run-off from the course.
The kitchen contributes in-house preparation: atjar, dips, pastry, and baguettes baked on site. Take-away drinks are sold on deposit. No food waste partner, food waste method or packaging policy is named for the restaurant itself.
Hoeve Axel beef carries Beter Leven two-star welfare certification and is slaughtered on the island; Texel lamb and Wadden cockles are named, but fish has no sustainability qualification.
The Texelse burger sources Hoeve Axel beef, a Texel farm running about 140 bulls of Piemontese, Limousin and Blonde d'Aquitaine, slaughtered on the island and carrying the Beter Leven two-star welfare label through Bief Select. Texel lamb and Wadden cockles name island and Wadden origin.
The fish is untraced: roasted salmon and smoked salmon appear on the card with no origin, farming method or MSC qualification, and the sea bass, haddock and sole are equally unqualified. The card is meat-weighted, with a 1000-gram tomahawk, entrecote and spareribs alongside the burger and lamb, so the dimension cannot rise above 2.
Two vegetarian mains (pumpkin tortelloni, Wezenspyk fondue) among nine, with several vegetarian starters; no vegan main and vegetables sit mainly as sides.
The card lists nine dinner mains, of which two are vegetarian: a tortelloni with pumpkin, feta and green asparagus, and a fondue of Wezenspyk cheeses. Three of the nine starters are vegetarian (beetroot and goat cheese carpaccio, vegetable-filled gyoza, fresh baked baguette with house dips), the lunch section carries a vegetarian baguette and a goat cheese meal salad, and some dishes can be ordered without meat.
No dish is marked vegan, and both vegetarian mains are cheese-led. Vegetables sit mainly alongside rather than at the centre: every main comes with fries, and roasted cauliflower and Caesar salad are paid supplements. Vegetarian mains represent roughly 22 per cent of the dinner card.
Sourcing signals
✓
Direct named-farm sourcing
The menu card names Hoeve Axel for the beef burger and Wezenspyk for the cheeses on multiple dishes; both producers are independently verifiable Texel farms.
Atjar, dips and pastry are made in house; baguettes are baked on site. The card also carries bought-in items like croquettes and chicken nuggets.
