It may feel as if you're no longer in the city at the Gusswerk site north of Salzburg. But the postcode here is also 5020 - a lucky choice of location. Because of its proximity to the city centre, but also because Andreas Senn was awarded the privilege of Michelin stars ten years before his colleagues in Werfen or Golling; before the guide's recent return, only the cities of Vienna and Salzburg were considered.
One star in 2015, two since 2016 and ever higher ratings in the Falstaff Guide, of course, brought Senn many bookings from gourmets who love to travel. Only guests from Salzburg are sometimes reluctant to visit. So he came up with this idea: "Senn's Bar" could be mistaken for a second restaurant - such as the "Meierei" of the "Steirereck" or "O boufés" by Filippou. But that would be fundamentally wrong. Because what Senn offers in the bar, which has hardly been used to date, is not a collection of simple dishes.
Originals are served here, just like in the restaurant next door. The difference is that you don't have to order a set menu (six courses for 260 euros, four for 210 euros). Here, you can choose from four individual courses as "Menu Impressions", and if you order all of them, you're in for 106 euros in one of Austria's best restaurants. And for even lower-threshold enjoyment, there are also three excitingly good "Steamed Buns" for eight or nine euros.
For example, with a wonderfully melty filling of mangalitsa pork belly, kimchi and hoisin sauce. There's also a luxury edition (35 euros) - with tartare of emperor calf, beetroot and ten grams of "Gold Caviar" from Kate & Kon. But now to the main programme.
Senn's signature dish is magnificent - hake, a deep-sea fish line-fished in Patagonia, in a frothy bouillabaisse with fennel and rouille. Ox marrow dumplings come in a yeast sauce with broccoli and caviar.
Sommelier Thomas Kracher, who also enjoys working as a mixologist, pours a glass of the English sparkling wine "Gusbourne Blanc de Noirs" 2018 to accompanty the dish, perfect for the yeastiness of the sauce and priced at a strikingly profit-orientated 36 euros. Only with the meat course does Senn resort to a little calculating trick.
Here we have Iberico Secreto with deep-fried wild cauliflower in a subtly flavoured yuzu-koshu sauce. Over in the restaurant, Kobe beef is on the plate in the same arrangement.
You can find cheaper and less complicated food, however....
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