Hotel Greenside at the bottom, Hotel Opduin next to the Northsea

General:
Texel is, among Vlieland, Terschelling, Ameland and Schiermonnikoog, a Dutch island in the north-west of Holland and thus is also considered as one of “the Maldives of the Northsea”. Texel consists of some cosy, dreamy villages, gently undulating, cultivated fields and a sandbeach that almost encloses the whole island. Although the economy strongly focuses on the tourism and the island is infested with tourists, Texel still has a lot of charm left. The island has about 15.000 inhabitants, although during the summer months, the population soars up by three times. We daresay that actually, Texel is a big nothing, but still a nothing is already something.

Hotel's History:
In De Koog, a village only distinguished by dunes from the magnificent Northsea, you’ll find the only four star hotels on the island – the Grand Hotel Opduin, next to the beach, and the Hotel Greenside, surrounded by a big lush garden with picturesque little ponds. First, Hotel Greenside was a normal three star hotel owned by a group of owners. It then got kind of shabby and the occupancy rate worryingly plunged. To make the hotel lucrative again, the general manager, Mr Weber, put out a vacancy for a new management which finally was given to two energetic, charming, likeable and friendly people – Mr Gerjan Hebers and Ms Karin Berger. Nowadays, after a big renovation in winter 2005 and the almost complete replacement of the staff, the Hotel Greenside is an already popular, very comfortable four star hotel with 49 rooms, including deluxe rooms, Junior Suites and one Grand Suite. It also has a splendid restaurant, a grand café, a meeting- and a well suited relaxation room.
The Hotel Greenside is member of the Hotel Group Texel, owned by Mr Weber, which also consists of the Hotel De Lindeboom in Den Burg.

Mr Hebers and Ms Berger, General Management

Interview, Description:
Mr Hebers and Ms Berger presented themselves full of creativity and seemed to burst with energy. Both gained experiences in five-star hotels in Amsterdam. It has been an exciting challenge for them to let the hotel flourish. They informed us that thanks to the internet, over 70% of their guests book their stay online. The majority comes from Holland and Belgium, but with the increasing use of the internet, the hotel also hosts people from Sweden and even Malta. Most of the guests, as we were told, spend about two days here. “Our key concept is service, cosiness and a personal touch.” reveals Mr Hebers. This seems to perfectly work – although the hotel reopened just some months before our stay, it’s already well occupied. Ms Berger modestly adds: “We’re still not where we want to be.” At the end of this year, the restaurant will be renovated and the room wing will be expanded with an extra level.

The hotel spreads a légère yet luxurious atmosphere which most of all is borned by the enthusiastic, friendly young staff. From the first moment on, we felt very comfortable and truly enjoyed our stay. What fascinated us was that the hotel team appear as a beloved family. No strict, cold hierarchy and fault-finding management. “If the restaurant needs another waiter, it’s no question that I help out.” says Ms Berger. Actually, I wouldn’t have been surprised to find Mr Hebers knocking on my room’s door, inquiring if I still encounter any problems with the bath tub. The open, light-hearted atmosphere we could feel was really remarkable. The hotel is throughout sun flooded. Although the Greenside doesn’t have an air-conditioning system, it still isn’t sweltering as it’s naturally cooled down by the ever-blowing wind of Texel.

Rooms:
As mentioned before, all rooms, except the baths, were completely renovated and tastefully furnished, with a carpet, sofas, orange-shining lamps, dark-woodened closet and fancy details. Instead of pictures, you’ll find framed poems about Texel on the wall. The standard rooms are absolutely spacious (36 sqm), some even offer a large balcony or a terrace with sunbeds. All rather spartanic kept bathrooms offer separate shower, bath tube, hair dryer, surprisingly luxurious shower amenities as well as constantly replaced soft towels. Smoking rooms are available as well, where upon request and permission also domestic animals are allowed. The Grand Suite features not less than 70 square meters and boasts complete luxury.

We stayed in gorgeous, homely and 45 square meters big Junior Suites with a separate sofa, flat TV, dining table, minibar, balcony and, among other things, also a Nescafe machine. As the rooms aren’t air conditioned, most guests sleep with their windows open and further long renounce the noise protection. We found that out only after our neighbor had kindly called us on to lower our already incomprehensible conversation. What I think still can be improved is the lightening in the bathroom which could appear with more charm by using some carefully placed spots. Maybe for the future, the management should make a mental note of extra air conditioning units. Small but decisive good news at the end – the hotel didn’t increase the price when it was upgraded to four stars. So you’ll enjoy a four star hotel at three star prices!

Restaurant:
After spending the late afternoon relaxed at a lonely, sandy beach, we returned to the hotel at around 9pm. We planned to unhurriedly have a dinner at the hotel’s restaurant, named after the oldest village of Texel “Wambinge” from the 11th century. We were more than surprised when the waiter told us that restaurants in Texel normally would close around that time. Luckily, we still were offered a table, covered with starched white table cloths, on the terrace which had a nice and comfortable garden furniture. The white canvas parasols gave a modern, stylish feeling. Right at that time, the place was dived into warm, orange light of the dawning sun. We then were served a fantastic dish, prepared by the young and talented chef cook Mr Koopman. The menu of the “Wambinge” is varied, though shows French roots.

Mr Eize Hoomoedt Westerhuis

Mr Koopman focuses on ingredients from Texel, such as lamb, asparagus, cheese or strawberries. Needless to say, the restaurant received the appropriate certificate.
Mr Eize Hoomoedt Westerhuis, the very humorous and skilled restaurant manager who waitered us that evening, simply knew how to entertain the guests and to create a relaxed atmosphere. Just imagine the waiter cheerfully singing for them!

We ate a local, three months old lamb that had been still feeded by mother milk, with potatoes au gratin and a salad of beetroot. Overall, it was a creative, not overdone, and harmonically rounded composition, presented in a simple but elegant way. The different flavours matched well. The lamb was delicate, very soft and still kept its typical fine aromatic taste. The vegetables, also „zeekraal“ which is salicornia, were al dente, the potatoes au gratin carefully flavoured and the salad really tasty. Mr Westerhuis served an enjoyable fresh rosé wine. The dinner was exquisite, even for our spoiled tastes. Michelin should get clairaudient, Mr Koopman does an excellent job! Afterwards, we enjoyed the hotel speciality, the „Greenside coffee“. A coffee with Galliano (vanilla liquor) and Sambucca, topped with sugar whipped cream. We can’t praise it more, it just was wonderful.

Texel lamb

Salad of beetroot

Greenside coffee

The breakfast, offered in buffet style, was standard, but tasty. It also served local cheese with sting nettles and crispy fried pieces of bacon, exactly as we love it. As long-sleepers we turned into after hectic business meetings the days before, we appreciated that even before its closure the buffet was constantly filled up. From the restaurant, you’ve a wonderful view on the lovely pond and are wakened up by the soft light of the rising sun.

Meeting, Relaxation:
The Hotel Greenside also has a spacious, bright meeting room which is modernly equipped. For the daily room rate, beverages are included as well. The small but nice relaxation rooms offer sauna, Turkish baths, hydrojet and even a solarium. For those who long for biking on Texel, which in other words means to drive a single, straight road next to the sea up and down, the hotel offers bicycles to rent.

Prices:
Luxury Room 135.- EUR high season for two persons, Junior Suite 155.- EUR and Grand Suite 200.- EUR. Breakfast included, free access to solarium and sauna. Half board for 27,50.- EUR per person and day (daily varying three-course menu). Bycicle: 6,50.- EUR per day.

Overall impression:
For us as travel journalists who’ve met many managers before, it was a great experience to see Mr Hebers and Ms Berger flourishing the hotel with innovative ideas. Believe me, you’ll be astonished by the cosy, comfortable atmosphere and the heavily calmness. We would definitely come back to find out if the Greenside received it’s fifth star.

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Hotel Greenside, Stappeland 6, 1796 BS
De Koog - Texel
Tel: +31(0) 222-327 222 Fax: +31(0) 222-327 333
website

TSR rating:
Hotel: 5/5
Location: 4/5
Service: 5/5
Facilities: 3/5
Room: 4/5
Food: 5/5
Overall: 5/5

Article written by Markus Wechselberger, pictures by Markus Wechselberger and Marco 't Hart
Stay: July 2006