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Restaurant Senso Chef de Cuisine Andres Rahula recommends

Green salad with duck fillet, raw buckwheat, baked beetroot and cranberry vinaigrette
8.00

Wild mushroom soup with matured cheese toast
6.00

Ramsons butter baked trout fillet with leek-potato cream, roasted carrots and butter sauce
14.00

Slow-roast coriander and honey pork belly with carrot-Jerusalem artichoke puree and braised spinach
16.00

Goat cheese cake with blackberry sauce
5.00

Drink recommendation
Masi Possessioni Bianco Serego Alighieri 2015, Veneto, Italy
16 cl 7.00
75 cl 30.00
Masi Poderi Bello Ovile Organic Serego Alighieri 2014, Toscana, Italy
16 cl 8.00
75 cl 35.00

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

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