Grassau: Es:senz

Two years after Edip Sigl achieved two stars for es:senz from a standing start, the Michelin inspectors have now awarded him star number three in a festive star ceremony in the time-honoured Hamburg Chamber of Commerce. The accolade was commented on by the Michelin Guide: "Edip Sigl's creative cuisine, which is rich in contrast and at the same time harmoniously realised, is a real source of enthusiasm for the inspectors: "A fantastic achievement. The absolute top quality of the products and the very personal style of Mr Sigl stand out here!" The level of the cuisine is in no way inferior to the extremely professional, attentive and well-coordinated service, including expert wine advice and the modern, elegant ambience.

Ursula Schelle-Müller and Dieter Müller, owners of the resort Das Achental, are passionate hosts and hoteliers and were impressed from the very first moment by how talented, professional and ambitious Edip Sigl approached his tasks. "We are very proud of Edip and the whole team, who are so consistent, focussed and passionate about surprising and pampering our guests every evening at the highest level. The positive feedback and the great reviews and now the 3 stars are a truly incredible success," says Ursula Schelle-Müller.

Edip Sigl has been head chef at the gourmet restaurant es:senz at the Das Achental resort in Grassau in Chiemgau since 2021. The restaurant was awarded two Michelin stars in March 2022. For Edip Sigl, the focus is on regional produce and pure flavour, he cooks classically with modern influences, doesn't put more than three to four ingredients on the plate and is a sauce lover. The sauce is the most important thing for Edip Sigl: "It comes into contact with everything."

In addition to a vegetarian menu, es:senz always cooks two menus - the regional menu "Chiemgau Pur", where every ingredient, right down to the handmade crockery, comes from Chiemgau, and his "little world tour", where the basic ingredients are all from the region, but the main ingredient is imported from all over the world. Organic quality and the shortest possible route are also important here. "It's important to me to reinterpret regional products so that their original flavour gives them that special touch," emphasises the three-star chef.

In Germany, a total of 410 Michelin stars now shine in the gastronomic sky, including ten 3-star temples of pleasure, 50 restaurants with two stars and 280 with one star.