Senns. restaurant

Andreas Sens established his restaurant in a former metal factory and has been cooking the stars of heaven ever since. His dishes move away from the beaten track, are innovative and are full of remarkable taste contrasts. Vegetables find their way in dishes such as Tainach brook trout with asparagus, sorrel and caviar, and also Carabinero shrimp with yellow carrots, quinoa and young garlic and hake ajo blanco with green tomatoes and melon.