The story
Senns. restaurant sits at Söllheimer Strasse 16 in Salzburg, a fine dining address that Gault&Millau rated 18.5 points in 2026. Andreas Senn and his team cook a cosmopolitan menu inside a former bell foundry.
The tasting menu, "Die 5 Geschmacksinne", runs from four courses at EUR 225 to six at EUR 275. It opens with a steamed bun of Mangalitza pork and hoisin. Later plates include ox marrow with Gold Selection caviar, Kagoshima beef, and roe deer saddle with duck liver, purple curry and cherry. Gault&Millau singled out the black sea bass with tomato and ajo blanco, praising its well-integrated acidity and precisely cooked fish. The meal closes with fig leaf, apricot, coconut and tequila.
Bells were cast here for around 400 years, until 2003. Brick walls, iron, wood and a silent bell remain, and the open kitchen now stands where the largest bells in Europe were once poured. The room has also won a German Design Award.
The wine pairing costs EUR 180. Sweet wines and sake come in 5 cl pours, and all other wines in 0.1 l. Senns.bar is a separate 20-seat space with industrial styling. It serves dishes from the restaurant à la carte, about two dozen open wines focused on Burgundy and Bordeaux, and house cocktails.
Recognition
Ambience
Details
History
In Senns Restaurant in Salzburg, you step into another world – a masterful blend of past and present. The experience begins with the chef's main theme: the five senses. During our visit, a "Best of the Last 10 Years" menu featuring the best dishes from recent years is served. A first highlight is the "Steamed Bun" with Mangalitza pork. A true comfort food experience. This is followed by the fish courses. Among these, the signature dish, black sea bass with tomato, ajo blanco, and lemon, stands out. A perfectly balanced dish with well-integrated acidity and perfectly cooked fish. Simply heavenly! The next course, a dumpling with ox marrow and caviar, is also a treat for the palate. The main course with Kobe beef is a very substantial dish despite the lighter sauce. Combined with the first dessert, a duck liver rice, this proves to be quite a challenge. The main dessert (a highlight from 2015) with cucumber, rhubarb, and white chocolate provides a successful and grand finale. Address: Söllheimer Straße, Unit 6, im Gusswerk 16, 5020 Salzburg, Austria Contact: 0664 4540232 info@senns.restaurant https://www.senns.restaurant/ Opening Hours: Tue–Sat 18:30–21:30; flexible Team: Andreas Senn & Christian Geisler Chef: Thomas Kracher Maître d:
Location
Facebook
Instagram