This brasserie is at the heart of hotel Rebecca and is known far beyond the island of Texel. Chefs Michel Arends, Leon van Sambeek and sommelier Steven Pietersma will provide you with subtle witticism in taste and experience, resulting in a wonderful evening.
Michel and Leon love the classic cuisine with Asian and South American influences. They source their products from Texel to Groningen and as far as the Westfriese Omringdijk. A sauce of Groningen sausage with a beautiful piece of beef. A board of Texel and Frisian cheeses sit brotherly next to each other. A classic fish dish where you can taste the flavour of lemongrass. This is Michel and Leon first and foremost.
Stylish aperitifs and delicious food -wine combinations
Sommelier Steven Pietersma shows how excellent collaboration with the chefs leads to a delicious combination of food and wine. Steven start your evening with stylish aperitifs such as homemade, light cocktails and a delicious Riesling. If you prefer something without alcohol? Then we have sufficient choices available for you.
Lamb, shellfish and the white gold
Brasserie Rebecca serves seasonal products sourced from regional suppliers and their own vegetable garden. On summer days, edible flowers adorn the dishes, in the winter, an unexpected abundance of delicious quinces will surprise you.
Of course, Texel lamb and shellfish from North and Wadden Sea are part of our menus. Fan of the white gold? You are in luck. The Texel asparagus grower Bert De Keyser resides less than two kilometres from our Brasserie. The cooks are first in line when the first whiteheads appear out of the boulder clay.
From dining on the terrace to a wintry night inside
The ambience in our restaurant changes with the temperatures. On warm days, guests can dine on the terrace behind the hotel. During the colder months, the classically styled Brasserie is the place for wintery and slowly cooked dishes. Dining in the bar is also possible. We serve a daily changing, simple, but tasty ‘Barhap’.
The secret of Rebecca?
For many years, Rebecca can count on a steady stream of regular guests and praising reviews.
What is the secret of the people behind Brasserie Rebecca? The absence of a strict hierarchy ensures that the hospitality and the enthusiasm of the employees are felt throughout the company.