Senses Restaurant — Restaurant in Amsterdam

Update in 25/03/2024

Hello, I'm sure you're wondering why there are so many bad reviews, I was a guest at the restaurant on the 9th of February, I gave you feedback after the meal regarding your very unprofessional service and meal, and after one month.I have not received any explanation or apology. I see this as you earning "respect"

in order to represent the fairness and justice of a bad review Could you perhaps explain here the issues I have mentioned three times?If your head chef is still online please ask: Firstly: the oysters in the appetiser were very unclean and I felt the shells. this was unacceptable. secondly the sauces for the main course were over-reduced and thirdly I don't think using the same biscuit for the pre dessert and dessert was professional behaviour, as well as the The presentation of the desserts was not at all "rugby ball shaped".

I would love to know his response. 😀😀 As one of his peers, I'm curious how such a cheap mistake was allowed to happen.☺️

At the same time your presumptuous waiters （If he doesn't speak French, he doesn't need French words to describe him, right?) and unprofessional service ethos makes me think that this is a very low class restaurant,😘and that the respect you gave on the day of the meal was basic respect amongst your peers.

Secondly the sauces for the main and your restaurant - utilising soft discrimination along with very poor professionalism. I don't need your apology and I hope the address changes ownership sooner rather than later. As well as if others who came to dine enjoyed being complicit racists, you are welcome to do so.

————————————————————

Not good experience and even end of the dinner.There was nobody ask me about the taste of every dishes and wine feeling ridiculous 😀

.but They had asked others.I should say Excuse me for all happened and negative attitude for this restaurant and I am from French culinary school (it's not my arrogant but at least ask my feeling for a basic rule)

Also I was alone for tasting this restaurant that taken care of my feeling is a basic (I am not asking any privilege.In fact all services asked and introduced dishes and feeling deeply to others)

Really disappointed and yesterday it was the most important dinner for a Chinese.What I received？a terrible unclear oyster for entrée an overcooked wine sauce？the same biscuits for dessert？with no tasting wine experience and uncomfortable attitude.What a ridiculous thing happened yesterday: a man Still apologize he can't use French with a French table I would like say to that guy "I speak English for French culinary and haut cuisine.but you just take down my payment details

Terrible new year and I will explain your dishes problem and services to the manager also all French fine dining area

Good luck...

Senses restaurant, to be fair the name is perfectly accurate. The experience did indeed trigger my senses, my sense of surprise, excitement, anger, disappointment and finally regret. To start off, our waiter spoke extremely fast and though I asked him to repeat himself multiple times, with a gun to my head I would not be able to recall a single thing that came out of his mouth. Ofcourse I do not blame anybody for speaking english as a second or even third language, however in a fine dining restaurant, the waiter is supposed to be your guide on the culinary journey created for you by the chef, if they are unable to do so, there is an issue. We did have one waiter who was very competent, however this bright spot was overshadowed by the glaring lack of experience and skill exhibited by our main server. I obviously will not be including names as I have no intention of smearing anybody publicly, however those who need to know on the restaurant team will know.

Next the food, I really have no idea what the chef is attempting to do here, let me start by saying I greatly enjoyed two dishes, the scallops and the bread. Aside from those two dishes I could not comprehend what was going on in their kitchen, maybe it is the nature of a professional chef to believe in their own legend and assume every ingredient they touch will turn into culinary gold. Or maybe he’s simply out of his depth, whatever the case may be, majority of the food was sub-satisfactory at best. I will say, I walked into senses a firm believer that with mushrooms and potatoes, a dish could Not possibly be bad. I was proven a fool, as the mushroom and potato dishes we were served succeeded in only one thing, ensuring I avoid any and all mushroom or potato based dishes for the rest of my natural life. Let me sum up by saying, the best course I received in our greatly overpriced 5 course package was the bill, as that meant I could finally leave.

At the end of the day, these are merely the opinions of a man with a well traveled culinary palette and my confirmation to you, dear reader, that if you are visiting senses you will indeed feel many, they just may not be the ones you expect to feel.

(My note to the restaurant management and staff, when a customer tells you they did not enjoy the food or service and not a single member of the staff inquires any further into their comments/feelings, it is extremely clear they do not care what their...

My wife and I had dinner at this hotel’s restaurant and overall, it was a bit of a mixed experience - great food, but the service didn’t quite live up to the setting.

The restaurant itself is really lovely. It’s cozy, beautifully decorated, and there’s a cool feature where you can see the wine cellar downstairs through the floor. Definitely a nice touch.

We went for the 7-course tasting menu. As you’d expect in a fine dining place, the portions were small, but by the end we were full and satisfied. Some dishes stood out more than others, but overall everything tasted really good and was well thought out. No complaints on the food side.

Unfortunately, the service didn’t quite match the quality of the food. There were only two waitresses managing about 6 or 7 tables, and it was clear they were overwhelmed. They were constantly rushing between the kitchen and the tables, apologizing for delays. It took 45 minutes from the time we sat down until we were able to place our order.

We had asked for a New Zealand Sauvignon Blanc, but they were out of it. Instead of bringing the wine list back so we could pick something else ourselves, one of the waitresses just brought over a Sancerre and suggested we go with that. Not a big deal, but felt a bit off.

Also, they kept the bottle of wine away from our table and served it for us, which sounds nice in theory, but in reality just meant we had to wait and ask when we wanted more. Would’ve much preferred to just have it on the table and pour at our own pace.

The two waitresses were kind and tried their best, especially one of them who was particularly friendly, but it felt like they were set up to fail a bit - understaffed and scrambling all night.

To top it off, when we were getting our jackets after paying, we overheard one waitress asking the other if she had remembered to charge us for the wine - with a tone that almost sounded like she thought we might’ve skipped out on paying. It might’ve been a harmless question, but saying that right in front of paying customers isn’t exactly the most professional or thoughtful way to end...