Chefsbar Seinpost

Chefsbar Seinpost is located at Zeekant 60 in Scheveningen, The Hague. The establishment is housed in the Seinpost building and is publicly associated with Maurice Hagenaar and Raymond Slats. Public records identify them as the owners and chefs, though the term “founders” is not explicitly used in the available data.

Since June 1, 2024, Hagenaar and Slats have been linked to Seinpost as owners. Prior to this, they were active in Delft, where they ran Chefsbar Centre. It is also noted that they have known each other for seventeen years. They previously collaborated at Haagse Sociëteit De Witte and later, from 2019 onwards, at Chefsbar Centre Delft.

The opening in Scheveningen fits within a broader relaunch of the Seinpost location. Before the opening, it was reported that Hagenaar and Slats were working on Chefsbar Seinpost in the existing building. This gave the location a new direction under their leadership. The available information focuses primarily on the restaurant, the kitchen, and the menu.

The kitchen concept is based on seasonal produce, the sea, the region, and classic techniques, with a modern approach also mentioned. Chefsbar Seinpost operates with a fixed menu that changes every two months. This menu is composed of fresh ingredients and flavors that suit the season.

For readers primarily interested in coffee, the public information is limited. The name Buscaglione Espresso appears in connection with Chefsbar Seinpost. This refers to Buscaglione coffee or tea with various friandises in a box. No further details about individual coffee drinks are publicly documented.

Buscaglione Espresso describes itself as an Italian espresso label with roots in Rome. According to the brand, the coffee is roasted in a modern roastery outside Rome. The Dutch team is based in Breukelen and is part of EDI Drinks. This information pertains to the supplier, not to a proprietary coffee program at Chefsbar Seinpost.

The available menu of Chefsbar Seinpost documents the fixed chef’s menu and dishes. The menu does not list espresso, filter coffee, or other named brewing methods. There are also no specific coffee preparation methods publicly recorded. Therefore, it can only be stated that Buscaglione coffee appears in the public information.

The restaurant operates according to its own menu text using seasonal produce, as well as plant-based and animal-based products. Fish, meat, and vegetarian preferences can be accommodated. However, it is noted that the restaurant does not cook vegan. It also does not cook according to non-medical dietary rules.

On a reservation platform, locally produced products, organic food, and vegetarian dishes are listed as dietary options. This information stands alongside the restaurant’s own explanation of the menu. No separate list of coffee bean origins, blends, or countries of origin is publicly documented.

Buscaglione makes statements at the supplier level regarding procurement and sustainability. The brand mentions specialized importers and a growing share of certified or traceable coffee. Buscaglione also reports certified blends for the Dutch market. These statements apply to the supplier and do not constitute a specific measurement of Chefsbar Seinpost.

In addition to the restaurant menu, various activities and group formats are mentioned. Chefsbar Seinpost offers a Fine Dining lunch workshop for groups of six to ten people. Participants work with seasonal produce, professional techniques, and a three-course lunch. After preparation, a shared meal follows.

Furthermore, a workshop on patisserie and desserts is mentioned, also for groups of six to ten people. A Burgundy wine evening with sommelier Roderick Jongbloed is also noted. This evening consists of a five-course menu with wines from Burgundy.

For larger gatherings, multiple formats are described. These include seated lunch or dinner for up to forty people. Walking lunch or walking dinner is mentioned for forty to one hundred people. Receptions or party evenings can, according to available data, accommodate up to one hundred and twenty people. High tea and condolence gatherings are listed for twenty to one hundred people.

Chefsbar Seinpost received attention in local and culinary media in 2024. News coverage highlighted the reopening of the location and the emergence of new restaurants in The Hague. This was followed by a profile of the restaurant and its two chefs. The venue was also included in a selection of new establishments in The Hague for 2024.

Gault&Millau lists Chefsbar Seinpost with a score of 13 out of 20, naming Maurice Hagenaar and Raymond Slats as the chefs. A reservation platform lists the same location and the same names, featuring a platform score based on three reviews. These mentions place Chefsbar Seinpost within the broader restaurant sector of The Hague.

For coffee enthusiasts, the available material offers a rather limited profile. Buscaglione is mentioned as a coffee name, but drinks, grinders, brewing methods, and bean profiles are not publicly detailed. As a result, Chefsbar Seinpost appears in the documentation primarily as a restaurant offering a chef’s menu, workshops, and wine events. Coffee information remains supplementary and limited to what is publicly recorded.