4 - Recognised
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Het Seminar has confirmed strong practice across five areas of responsible cooking, supporting a four-planet rating that reflects an integrated farm-to-fork operation.
The restaurant grows its own fruit, vegetables, and herbs in unsprayed gardens and sources the remainder within a fifteen kilometre radius, placing local and direct sourcing at the foundation of every plate. With no fixed menu and dishes determined by what the gardens and farm have produced that week, seasonality is structural rather than thematic. A circular operation links the kitchen, dairy, and pig pens, with whey from cheese making returning to the animals and waste minimised by design.
Animal products carry the same provenance: Lakenvelder, Brandrode, and Jersey cattle, Gascon and Bunte Bentheimer pigs, and heritage chickens are raised on the estate, with fish sourced seasonally. A listing in the We're Smart Green Guide reflects the kitchen's emphasis on garden-led cooking, supported by a dedicated multi-course vegetarian option alongside the meat and fish menus.
These practices have been recognised by the MICHELIN Guide with a Green Star, first awarded in 2020 and retained in the most recent edition, and by a place in the Lekker500 listing of leading Dutch restaurants.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
The restaurant's own farm, gardens, and dairy supply almost everything served, with remaining vegetables sourced within a fifteen kilometre radius.
Local and direct sourcing is the structural foundation of the restaurant. Own gardens supply unsprayed vegetables, fruit, and herbs; remaining vegetables are sourced within a fifteen kilometre radius. The restaurant's own farm raises named heritage breeds (Lakenvelder, Brandrode, Jersey cattle; Gascon, Bunte Bentheimer pigs; heritage chickens and quail), and an on-site dairy turns milk into cheese.
Coffee is roasted on the premises and beer brewed in house. Combined, this constitutes a complete vertically integrated short supply chain. The MICHELIN Guide describes Het Seminar as having 'farm to fork' as its guiding principle with everything grown or reared on site.
The kitchen has no fixed menu; dishes are composed daily based on what the gardens, farm, and dairy have produced that week.
Seasonality is structural rather than thematic. The kitchen does not operate from a fixed menu; dishes are composed based on what the gardens, the farm, and the dairy have produced. The MICHELIN Green Star reflects seasonal cooking as a core element of the restaurant's identity.
Whey from in-house cheese making is returned to the pigs; the integrated farm, dairy, and kitchen structure inherently minimises waste.
The restaurant operates a circular approach focused on minimising waste. Whey from in-house cheese making is returned to the pigs, completing a feed loop. The integrated farm, dairy, and kitchen structure inherently reduces upstream packaging and procurement waste.
Heritage breed livestock raised on the estate (Lakenvelder, Brandrode, Jersey cattle; Gascon, Bunte Bentheimer pigs; heritage chickens and quail); seasonal, responsibly sourced fish.
Animal products are sourced almost exclusively from the restaurant's own farm, with named heritage and rare breeds raised on site. Lakenvelder and Brandrode are recognised Dutch heritage breeds; Jersey cattle, Gascon and Bunte Bentheimer pigs, Kune Kune and Duroc pigs, heritage chickens, and quail complete the livestock. The restaurant prioritises animal welfare and operates an integrated farm where livestock is fed in part from kitchen and dairy by-products. Fish is sourced seasonally and responsibly.
Values commitment to the welfare of people, animals, and nature referenced on the restaurant's website.
The restaurant references 'het welzijn van mens, dier en natuur' (welfare of people, animals, and nature) on its own website, indicating a values orientation that includes people.
Listed in the We're Smart Green Guide; a dedicated multi-course vegetarian menu and vegan options offered alongside meat and fish.
Het Seminar is listed in the We're Smart Green Guide, a curated guide focused on fruit and vegetable restaurants. The We're Smart entry describes the chef's vegetable preparations as a notable feature, with the restaurant's own kitchen garden supplying much of the produce. A dedicated multi-course vegetarian menu is offered alongside the meat and fish, with vegan options also available.
Sourcing signals
✓
Direct named-farm sourcing
✓
Low-impact beverage program
Own kitchen gardens supply unsprayed vegetables, fruit, and herbs as a structural input, confirmed by MICHELIN Green Star coverage and the restaurant's 'Het Ideaal' farm-to-table concept.
The 'Het Ideaal' farm operation supplies named heritage livestock (Lakenvelder, Brandrode, Jersey cattle; Gascon, Bunte Bentheimer pigs; heritage chickens and quail) and dairy; vegetables sourced within fifteen kilometres.
In-house production of cheese, bread, beer, roasted coffee, and chocolate; whey from dairy is fed back to the pigs for closed-loop processing.
Own beer brewed in-house and own coffee roasted in-house; wine and water programme detail not confirmed.
