ES:SENZ
Grassau, Germany
⭐3 Stars
The Experience
From Michelin Guide
Here in the restaurant of Das Achental hotel, Edip Sigl impresses diners with his distinctive culinary style. His dishes are modern, sophisticated and packed with flavour and intense contrasts. However, they always remain wonderfully balanced. For example, the fantastic Mieral pigeon is given a nice barbecued note with a roasted finish and served with a harmonious onion and beetroot filling in a crispy baked tart and slices of intense-flavoured Périgord truffle. Diners choose from two set menus comprising six or eight courses dubbed Chiemgau pur and Chiemgau goes around the world. As the names suggest, the first is dedicated entirely to premium produce from the Chiemgau region, while the second combines local and international ingredients. Be it Balfego tuna, brown trout or lamb, the quality of the produce is outstanding! The sophistication of the cuisine is matched by the courteous waitstaff, who also provide sound wine recommendations. Tip: Ask for a table by the large window front in the chic dining space for a view of the garden.
Unique Things
From Visitor Experiences
- "Herb Garden" Wild Garlic Cream with Radishes and Herbs: A signature starter featuring a wild garlic cream base, topped with radishes and a profusion of fresh herbs, creating a uniquely aromatic and flavorful dish.
- Dual Set Menus with Regional vs. Global Themes: Diners choose between two set menus—"Chiemgau pur" (exclusively local Chiemgau ingredients) and "Chiemgau goes around the world" (local and international ingredients)—offering a distinctive, region-focused versus globally inspired tasting experience.
- Mieral Pigeon with Onion-Beetroot Tart and Périgord Truffle: A main course that pairs barbecued Mieral pigeon with a crispy baked tart filled with onion and beetroot, finished with slices of Périgord truffle, showcasing bold flavor contrasts and precise technique.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin three-star restaurant ES:SENZ in Grassau include:
Balfego Tuna: This premium tuna is featured in sophisticated dishes, such as one paired with N25 caviar, eggplant, shallot vinaigrette, and finger lime, showcasing the restaurant's modern and intense flavor contrasts.
Brown Trout: A local, high-quality fish ingredient that reflects the restaurant's emphasis on premium regional produce from the Chiemgau area.
Mieral Pigeon: Used in a signature dish where it is barbecued and roasted, served with a crispy baked tart filled with onion and beetroot, and slices of Périgord truffle, highlighting a balance of flavors and textures.
Périgord Truffle: Adds an intense flavor to dishes like the Mieral pigeon tart, elevating the dish with its luxurious aroma and taste.
Lamb: Another outstanding regional ingredient featured in the menu, emphasizing the restaurant's commitment to quality local produce.
These ingredients are significant as they represent a blend of local Bavarian specialties and international luxury elements, prepared with modern, creative techniques to deliver balanced and sophisticated dishes that define ES:SENZ's culinary identity.