Chefsbar Seinpost

The story

Chefsbar Seinpost: Coastal Fine Dining in The Hague

The Kitchen and the View

Chefsbar Seinpost delivers refined coastal fine dining in The Hague under the direction of Raymond Slats and Maurice Hagenaar. Guests face the North Sea while a measured two to three hour service moves through the room. The kitchen relies on fresh regional catches and seasonal vegetables, building each course around classic French technique adjusted for modern palates. Their steady execution recently secured a 13 score from Gault&Millau, reflecting the pair’s careful attention to detail.

Seasonal Tasting Menus

The kitchen publishes a rotating chef’s menu that shifts monthly to match available ingredients. Three, five, or seven courses allow diners to choose their pace while maintaining the precision required of Dutch coastal cuisine. Current selections highlight wild red mullet paired with Jerusalem artichoke and chives, followed by neck of lamb braised with hazelnuts and yogurt. A raspberry course with almond and lemon sorbet closes the meal alongside an optional cheese plateau.

Pairings and Dietary Care

Wine partners are treated as essential ingredients rather than afterthoughts, with half glasses priced at six euros and full pours at ten. A non-alcoholic alternative develops alongside traditional selections. The team reviews allergy requests beforehand and adapts vegetable focused plates when needed. Vegetarians receive a dedicated menu that alternates every two months, proving that sea-focused cooking can adapt seamlessly to plant based preferences.