Several small restaurants and eetcafes cluster near the harbour and Museum Kaap Skil, serving lunch and dinner with an emphasis on local ingredients. Look for Texel lamb (schaap from the salt meadows behind the dykes), local sole and plaice, and Texel cheeses — the island has a few farmhouse cheese producers. The cooking is typically Dutch straightforward: honest, filling, good value.
In summer, terraces fill up at lunchtime. On weekdays out of season, options are more limited and it's worth checking what's open before you arrive hungry.