ES:SENZ, Grassau

Forum contributor QWERTZ says: “Interestingly, I found Edip Sigl’s own creative flair to come across more strongly in the ‘minor details’ – that is, in the amuse-bouches, the refreshments and the pre-dessert. I found the main courses to be more conventional in their approach. That’s why, after my first visit, I couldn’t yet pinpoint Edip Sigl’s culinary signature or his three-star unique selling point with any real precision. It lies somewhere between modernised classics and classic modernity, with creative touches. In any case, Edip Sigl is very successful in combining regional produce and ingredients from all over the world to create a cohesive overall impression. The three-star quality is evident throughout the menu – if one disregards the issue of serving temperature with two courses. Whilst this is regrettable, it is, unfortunately, a recurring issue with larger dining parties. Edip Sigl unmistakably masters the art of perfect proportions – both in terms of flavours and textures. With no course did I feel there was too much or too little of anything on the plate. This is particularly impressive in the dishes where several distinct and quite strong flavours are combined. I also found the wine pairings to be consistently well-matched – the combinations tended to be on the classic side, but there’s certainly nothing wrong with that.” (Published in February 2026)

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