Bij Jef

Bij Jef is set on Herenstraat, the main street of Den Hoorn, one of Texel's older villages, with rooms looking out over farmland or the row of historic house fronts opposite. The hotel holds twelve suites, each between 40 and 50 m², built around queen beds dressed in Texel wool comforters and bathrooms with double rain showers. Balcony suites open onto the garden. The restaurant, awarded a Michelin star under chef Jef Schuur, runs a menu that changes daily around what the Wadden Sea and North Sea bring in: mackerel, oysters, sea bass, and lamb raised on the island, alongside vegetables from the hotel's own garden. Wine pairings are chosen by sommelier Nadine Mögling. Breakfast is served in courses, with home-baked rolls and fresh juice. Guests have access to a sauna, bookable privately, and can arrange a walk into the dunes with a local farmer who tends the island's Black Angus cattle among its grazing birdlife. It is a compact stay, built for slow evenings rather than passing trade. Multi-night packages combine suite stays with tasting menus and, on request, a bicycle for exploring the coast beyond the village. The address sits inland from Texel's beaches, close enough for a day of walking or cycling before the kitchen takes over for the evening.