senzanome

Giovanni Bruno adds his own personal spin to nostalgic Italian recipes that he learned in the family restaurant. senzanome has been showered with awards since it opened in 1997. Today its stylish, uncluttered dining room adorned in soft warm colours is the epitome of good taste and perfectly in tune with the well-heeled Sablon district. Chef Bruno pays homage to authentic recipes, transforming them with modern techniques, yet always in a bid to allow the ingredient to shout its name. Italian generosity meets subtle craftsmanship as the Italian chef adds his own hallmark to familiar flavours. His signature dish: a velvety compact mousse of stracciatella with a tomato sorbet and basil-perfumed oil features three ingredients that are blended together in a knockout harmony of taste and aroma. We also recommend the braised seabass overflowing in savoury, sweet and spicy notes and liberally sprinkled in sultana raisins marinated in vinegar. Food lovers who appreciate an extensive choice will be in seventh heaven from the lunchtime menus and à la carte menu to the wine list – paradise for all five senses!

• Signature Dish Innovation: Senzanome's signature dish features a velvety compact mousse of stracciatella with a tomato sorbet and basil-perfumed oil, blending three ingredients in a unique harmony of taste and aroma.
• Modern Twist on Traditional Recipes: Chef Giovanni Bruno adds a personal spin to nostalgic Italian recipes, transforming them with modern techniques to highlight the ingredients.
• Sophisticated yet Relaxed Ambiance: The restaurant offers a sophisticated yet relaxed atmosphere, making it suitable for both special occasions and intimate dinners.

• Stracciatella: Featured in a signature dish, a velvety compact mousse of stracciatella, paired with tomato sorbet and basil-perfumed oil, showcasing harmony of flavors.
• White Truffle: Used to elevate dishes with its distinct flavor, often paired with seasonal ingredients like boletus mushrooms.
• Red Prawns: Highlighted in the Red prawn tartar from Mazara, combined with potatoes, vinegar, cucumbers, lemon cream, and caviare.

Tasting Menu

• 6-course tasting menu: €110

Lunch Menu

• 3-course lunch: €50

Signature Dish

• Stracciatella mousse with tomato sorbet and basil-perfumed oil (signature dish) — price not published