At the annual Michelin ceremony in the Handelsbeurs, three green stars were awarded to Belgian restaurants this year. Two of them went to RestoManager clients: Seppe Nobels of Instroom in Antwerp and Guy De Jonghe of Restaurant Nova in Sint-Niklaas.
We couldn't be more pleased.
What is the Green Michelin Star?
The Green Michelin Star is no ordinary recognition. Introduced by the Michelin Guide in 2020, it honours restaurants that combine gastronomic excellence with a genuine commitment to sustainability.
A green star is about choices. About working with unconventional farmers and small producers. About short supply chains that connect people and agriculture. About a kitchen that looks beyond the plate — to the field, the season, the community.
It is rarer than a classic star. And that is precisely why it means so much.
For RestoManager, the green star is the most valuable distinction a client can receive. It stands for a way of working we deeply respect: conscious, connected, long-term.
Seppe Nobels — Instroom, Antwerp
Seppe Nobels built Instroom as a restaurant that fully lives up to its name. It is not a casual concept: it is a kitchen rooted in a deep belief in people, local producers and the power of the season.
Seppe works with farmers who, like him, believe in a different food system. Not the shortest path to the lowest price, but the honest path to the best flavour — with respect for the people who make it and where it comes from.
The green star is recognition for a story that has been readable on every plate for years.
Guy De Jonghe — Restaurant Nova, Sint-Niklaas
Restaurant Nova is one of the most outspoken restaurants in the Waasland region. Guy De Jonghe resolutely chooses local products, transparency about provenance and a kitchen that doesn't just follow the seasons — it lives by them.
The green star for Nova confirms what regular guests have long known: this is gastronomy with a conscience. Not as a label, but as a daily practice.
What they use to run a top restaurant
Beyond their shared commitment to sustainability, Instroom and Restaurant Nova both use RestoManager to manage their guest experience. Not as a luxury, but as a solid operational foundation behind the scenes.
They use:
- Reservations — smooth bookings for guests, clear overview for the team
- Prepayments — security for the restaurant, clarity for the guest
- Waitlists — so no interested party ever slips through the cracks
- Gift cards — digital, personal and effortless to redeem
- Custom email templates — communication that matches the style and story of the restaurant
- Review management — protecting and strengthening reputation after every visit
- Gault&Millau visibility — discoverable for new guests actively searching for top restaurants
Quietly proud
We don't award stars. Seppe, Guy and their teams do — every day, with every dish, with every sourcing decision.
But when two of the three laureates welcome their guests through our system, we're allowed to mention that with quiet pride. However small our role may be: we are a small part of their story. And that story deserves every bit of recognition it receives.
Seppe, Guy and your teams: congratulations. This is well deserved.
Curious about the full Michelin Guide 2026 results? Read also: Michelin Guide Belgium and Luxembourg 2026 — the full results
