It is possible to reserve a hotel suite in combination with any one of our arrangements.
To all agreements made with us the Uniform Conditions for the Hotel and Restaurant (UHV) apply.
In the Michelin-starred kitchen of SVH Master Chef Jef Schuur, pure flavors and fresh, local Texel ingredients take center stage. With the Wadden Sea and North Sea as key suppliers, and a garden spanning no less than 7,000 m², nature is quite literally within arm’s reach. A tribute to Texel lamb – a true ambassador of the island – is, of course, an essential part of the experience.
Menu
SVH Master Hostess and sommelier Nadine has built her beautiful wine collection to perfectly complement Jef’s refined cooking style. With remarkable depth and balance, the list features many surprising wine and food pairings. Take a look at the wine list (Vintage and availability subject to change.)
The interior breathes Texel: rugged nature, soft tones, and honest materials. It feels both serene and strong, infused with a relaxed island calm. No excess here—just a thoughtful balance between comfort and character.