Press Photos SENNS.Restaurant

Andreas Senn’s culinary philosophy is the same in the restaurant as it is in SENNS.Bar: set in the breathtaking surroundings of a former bell foundry in Salzburg’s Gusswerk, Andreas Senn and his head chef Christian Geisler cook exclusively with the finest products they can track down on the world market. With an exceptional feel for aromas, textures and surprising compositions, their focus always remains on what matters most – taste. Guests are treated to exciting dishes and culinary experiences that, quite literally, know no boundaries.

SENNS in Salzburg is proud to hold the highest of accolades: 2 Michelin stars – for the 11th year in a row, as the team led by Andreas Senn and head chef Christian Geisler has been recognised in the Michelin Guide “Main Cities of Europe” every year since 2016. With 2 Michelin stars, 4 Gault&Millau toques and 4 Falstaff forks, among other distinctions, Senn ranks among the finest chefs in Europe. In Salzburg’s Gusswerk, home to his restaurant, Andreas Senn has also opened SENNS.Bar: 20 seats in a cool industrial bar design, 8 original dishes from the restaurant starting at 8 euros, around two dozen wines by the glass with a focus on Burgundy and Bordeaux, and the “Sen(n)sational Cocktails” created by the chef himself. “We offer our guests two different worlds: the big show with a tasting menu and wine pairing in the restaurant, and up front in the new bar a more relaxed setting that’s perfect for spontaneous visits – whether you want a little something to eat or just drop in for a glass of wine or a cocktail,” says Senn.

A special highlight: dishes from the two-star kitchen are served at the bar at attractive prices. Examples include steamed buns such as “Rosa Bianca aubergine, edamame and miso” (8 euros) and “Mangalitsa pork belly, hoisin and shallots” (9 euros), as well as creations like “Foie gras, mandarin, poppy seed and Jerusalem artichoke” (28 euros), “Black hake, bouillabaisse, rouille, vongole” (27 euros) and “Veal loin, black salsify, heart of palm and apple” (35 euros).

The bar menu is equally innovative: alongside the classics, it stands out with its “Sen(n)sational” section – cocktail creations by the star chef, served in five different flavour profiles, in keeping with the restaurant concept, which presents these “5 senses” as an amuse-bouche. Take “Sour” with kaffir gin, matcha, pandan, lime and egg white; “Bitter” with cold brew coffee, red vermouth, rum and coffee liqueur; or “Umami” with green tea gin, dry vermouth, pineapple, coconut and salt. The chef’s innovative bar concept was recently named Restaurant Bar of the Year by Falstaff. SENNS.Bar is open Tuesday to Saturday from 6.30 pm.

About Andreas Senn:

After his apprenticeship and years of working abroad, Andreas Senn joined Hangar-7 in Salzburg as sous chef in 2004, before serving as head chef at Restaurant Heimatliebe in Kitzbühel from 2009 to 2015. Back in Salzburg, he then opened what is still known today as one of the most innovative restaurants in the country: SENNS.Restaurant.

SENNS.Restaurant and SENNS.Bar
at Gusswerk, Söllheimerstraße 16
5020 Salzburg, Austria
www.senns.restaurant
info@SENNS.Restaurant