Restaurant NAP
Culinary enjoyment on Terschelling
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Restaurant NAP
Restaurant NAP
Our seasonal menus offer a wide selection of meat, fish and vegetarian dishes. Head Chef Daan de Jong continues to surprise our guests with beautiful creations, prepared with local ingredients whenever possible. From oysters harvested from the Wadden Sea and beef from cattle raised on the island’s Boschplaat, to hand-picked edible flowers and porcini mushrooms – every dish brings you a taste of Terschelling.
In addition to our extensive à la carte menu, from Wednesday to Saturday we also serve the Chef’s Surprise Menus.
We are incredibly proud to have been included in Gault&Millau in both 2025 and 2026!
On 9 May 2023, we had the honour of preparing dinner for King Willem-Alexander and Queen Máxima during their visit to Terschelling.
Local products
Seasonal products
Matching wines
Fine dining in a pleasant atmosphere
Taking into account allergies
Highly rated by our guests
Menu
To start with
Local Oister with:
raspberry vinaigrette
or
Bloody marry and coriander
or
Gratinated with Hollandaise
Local Wadden Sea oysters prepared three ways
Home made Brioce ( 4 pieces)
with whipped brown-butter, sea salt and Arbequina olive oil
Starters
butter with Terschelling porcini, olive oil and salt
honey, nuts and brioche
Frisian beef with toast
celeriac, shimeij mushrooms and purple carrot vinaigrette
little gem lettuce, cocktail sauce and Granny Smith apple
gratinated with Terschelling cheese and croutons
soup of the moment
Mains
caught by Terschelling fishermen, with caper salsa
Frisian beef, béarnaise sauce
Parmesan, hollandaise and free-range egg
cockles, North Sea fish and king prawn
Frisian beef, Bordelaise sauce
with orange sauce
mushrooms and tofu
Sides
with homemade mayonnaise
mixed salad
Desserts
Terschelling style Dame Blanche with homade jutters ice cream
with Scheerman vanilla ice cream
Desert served in the chef's menu of the time
cranberry compote, fruit bread and smoked almonds
two homemade NAP friandises / 3 chocolats
Chef's Menus
surprise menu featuring local, seasonal produce
surprise menu featuring local, seasonal produce
surprise menu featuring local, seasonal produce
Supplements
flown directly from Italy
cooked in its own fat
portion of caviar
a savoury course instead of a sweet dessert
After the menu
cranberry compote, fruit bread and smoked almonds
two homemade NAP friandises / 3 chocolates
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Culinary Enjoyment
Beautifully presented plates, exciting flavors combined with delicious wines. Dining in restaurant NAP is an evening of enjoyment,