SENNS.Restaurant — Restaurant in Salzburg

I waited a week to write this as I was meeting Austrian friends this week and wanted to gauge their reaction. But after they apologised profusely on behalf of one of the best restaurants in their country, I feel confident going ahead with this review.

Firstly, I have to point out that the setting is spectacular. A disused bell factory set a fair distance from Salzburg, the restaurant is both surprisingly dramatic and modern.

The food, although not without fault, was generally fantastic. A pigeon was cooked to tender perfection, something never achieved previously in my extensive Michelin experience. Foie gras landed in an equally tender and flavourful fashion, which I hugely appreciated because it is a dish that can be polarising depending on its preparation. Both were slightly offset by an Argentinian river fish which was in itself tasteless and served in an unnecessarily heavy tasteless cream sauce, underlining why this restaurant hasn’t achieved its third star despite nine years of trying.

The real reason, I however suspect, is the service. At a bustling lunch in the Salzburger Festival, I had lost a “bag hook” for my clutch bag (actually from another Michelin 2* in London). When I saw that SENNS had them too, I asked if I could have one. What ensued was a shockingly long and condescending lecture that they were not for sale (seriously? I wasn’t suggesting buying one) and that they were very expensive (seriously?). As a reminder, with wine, this is the better part of a €1000 meal for 2 people, and a bag hook is “very expensive”?? All other restaurants have been wonderfully gracious when I have asked for a hook on occasion— after all, if you don’t want your hooks to travel the world with foodies like me, why do you brand them? People don’t need to know they are sitting in SENNS while sitting in SENNS. In any case, we ensured the restaurant lost margin at least equivalent to their “very expensive” bag hook by foregoing our usual after dinner drinks in favour of having them in our super friendly hotel bar. And there are many other friendlier and less condescending food choices for next year’s...

Residing in a region where the allure of Michelin stars is still blossoming, my husband and I seize every opportunity to explore the world's culinary crème de la crème during our travels. For this special occasion, my husband's birthday, we ventured to Senns, helmed by the avant-garde Chef Andrew Senn and his exceptional team. The experience at Senns transcends mere dining; it's an odyssey of the senses. Each dish we savored was not only a testament to Chef Senn's mastery of flavors but also a vivid illustration of his culinary philosophy. There's a humility in his innovation, an understated elegance that speaks volumes in every bite. With every course served, we found ourselves immersed in an artistic exploration of Chef Senn’s gastronomic universe. The plates were canvases, each element meticulously placed, each flavor deliberately crafted. It was clear that Chef Senn is not just cooking; he’s orchestrating a symphony of taste and texture, aiming to reinvent and elevate the dining experience to an art form. The team at Senns is a reflection of the chef's dedication to excellence; they are consummate professionals, attentive without being intrusive, ensuring a seamless dining experience.

A highlight of the evening was the honor of Chef Senn himself presenting his creations at our table. His presence added a personal touch that made the celebration even more memorable. It's rare to find a chef of such calibre who also exudes such warmth and...

a short stop an the way back from tyrol. senns restaurant is located a bit outside of salzburg(check that out in advance) in a mix of old and very modern buildings. The restaurant itself moved to an old bell foundry a few years ago. and what a location! A well made combination of old industrial machinery and modern and stylish elements embedded in the dark features of old bricks. made to wow! There is only one set meal(at the moment) and we chose the wine accompaignment as well. The dinner begins and ends with examples of the 5 flavors, first savoury, then sweet. excellent little bites. i also fell in love with the bread and aired butter and laurel powder! Not to forget the little pork belly burger, that would be best selling in every hawker centre in singapor. Inbetween we found a large variation of very different tastes, very delicate, often surprising but not confusing and perfectly executed every time. Everything in this restaurant is aiming to impress, beginning with the bold steel work from it s past to partly sitting on a large glass window showing the old groundfloor, 5 meters down. I also need to shine a light to the members of service, doing their job with passion, perfection and still have the time for a little fun on the side. absolutely...