OUR RESTAURANT ON TEXEL
Our restaurant is the place to be for local food and drinks. For fresh eggs from a local farmer and fresh juices for breakfast. A Texel beer in the afternoon. For tasteful al fresco dining under the pink sunset.
“Fresh local products”
Whilst enjoying your coffee at leisure, whilst decapitating your egg, around the Prins Hendrik the world is slowly waking up. Our breakfast buffet consists of fresh local produce. Enjoy our fresh yoghurt with muesli, Texel baked bread or our homemade jam.
The stately wardrobes, the warm colours, the beautiful curtains and the old pictures on the wall create the impression that the old innkeeper of yore can enter any minute.
When the temperatures are decreasing the fireplace will be lit and the large reading table and luxurious armchairs are inviting you to stay inside, grab a nice book and to enjoy the wind howling around the hotel.
Is Texel at its hottest? Our south facing terrace offers a great spot to relax after a hike or a cycling tour.
Our menu is restricted, honest and seasonally inspired. Whilst enjoying a nice glass of wine or a cold local beer the chef will prepare you a meal which will undeniably reflect the taste of the island.
Our hotel is popular throughout the entire year. Book a room now and assure yourself of a lovely time on Texel.
Soup of the day 6,00
Made by our chef
No salmon tartare 8,00 (veg.)
Carrot tartare with lentilles and dill
Vitello tonnato 9,75
Vitello tonnato from local lamb with tuna-mayonnaise
Open sushi with salmon, clams and shrimps
Carpaccio made from Texel beef, served with truffle mayonnaise
Indonesian-Dutch classic made of Texel lamb served with rice
Marinated rotisserie chicken 18,50
Half chicken from the rotisserie with fries and coleslaw
Cod served with zucchini and bloody mary sauce
Texel steak 21,50
Flat iron steak served with rosemary gravy, potato and vegetables
Wellington (veg.) 17,00
Wellington filled with beetroot and mushrooms
Beetroot & rhurbarb (veg.) 15,50
Grand salad with smoked beetroot, beetrootcreamcheese, quinoa and rhurbarb
Special from the chef
Ask your waiter
Home-made cheesecake with fruit coulis
Millefeuille with local strawberries
Pineapple carpaccio served with coconut rice
Cheese platter 10,75
Combination of local cheese and foreign cheese