senzanomesenzanome

Image Credit: senzanome has been reported 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 ingredients to shout its name. Italian generosity meets subtle craftmanship as the Italian chef adds his own hallmark to family flavours. His signature fish: 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 savory, sweet and spicy notes and liberally sprinkled in sultana grapes marinated in vinegar. Food lovers who appreciate an extensive choice will be in seven heaven from the lunchtime menus and à la carte menu to the wine list – paradise for all five senses!