+372 631 5870

Restaurant Senso Chef de Cuisine Andres Rahula recommends

Special March menu

Chimichurri roasted tiger prawns, marinated asparagus and light citrus aioli
Roasted red snapper with green vegetable julienne, cherry tomato-thyme tartlet and herb-butter sauce
Crispy pork schnitzel, feta-yoghurt sauce, red cabbage coleslaw and green pea puree
Spaghetti Nero with seafood, cherry tomato and shellfish sauce
Dark chocolate mousse with spicy chili, sea buckthorn mousse and marinated sea buckthorn berries

Drink recommendation
Purtse, Pale Ale, alc 5,5%
0,33 l 5.30
Siidisuka, Sweet Stout, alc 6,3%
0,33 l 5.30

Note that some of our dishes contain allergens, please ask and we’ll be happy to provide more information.

This website uses cookies. If you’re comfortable with this, just continue using the site as normal. Read more ACCEPT