Erstfeld

[Post by Caty]
To get to the restaurant, we took a little path that was right on Lake Luzern that was surrounded with trees. Restaurant Sens is a little white restaurant that sits on the water. Every plate was beautiful and unique, and the entire time we had a beautiful view of the lake and sunset. The waiters were all very kind, and the experience as a whole was amazing.
When we were seated, the servers gave us champagne and gave us a welcome snack. It was a puree vegetable paste that was served on a piece of lettuce and had different spices on top.

The first appetizer was melted, foamed parmesan with a quail egg and mushrooms at the bottom. On top there was truffles. The waiter instructed us to scoop all the way to the bottom so you can taste everything together. With the warm mushrooms and still hot parmesan foam, everything fit perfectly together, which made this my favorite dish.

The second appitizer was served in mini cones. They were filled with spiced beet, chives, and grated cheese. The cone was a nice crunch, and plate was very unique that just added to the experience.

The last appitizer was a little tart. Inside was caviar, sliced beans, and a squash puree with flower petals on top as garnish. The tarts were on a plate of moss and leaves, which made the dish extremely pretty.

The first course was squid with peas, and a coconut sauce. They first brought out the textured bowls that had everything but the squid. They then brought out the squid and placed them in hot rocks to cook them, and then put hot water and put a lid on to steam it. We mixed the squid with the sauce and the other ingredients. This was also another favorite for me, between being able to see part of the meal being cooked in front of us, and how good everything tastes together.

The second course was a small salad that had brussel sprouts and other greens. They came out with a little pitcher and poured a fermented plantain sauce on the side.

The third course was their homemade pasta with tomato and mandarin leaf foam. There was a tomato and Campari sauce. Will thought it tasted vaguely like Spaghetti-o sauce, while Mom thought it was one of the best of the night.

In between the third and fourth courses we were brought out bread with miso butter. This was one of Will's favorite parts of the dinner.
The fourth courses was pike perch and had two different sauces, potatos, greens and olives. The servers came out and poured an olive, cream, and tomato sauce on the side. The plate was beautiful and very unique.

The last main course was a bitter salad that had beans, spruce, and they came out with a white sauce that was placed on the side. Then, the waiters came with a jar full of pine cone syrup and they drizzled it over the salad.

After that, they came out with the pre-dessert, which was ice cream that had a fennel oil and had a green dusting.

Finally, we had the main dessert. There was a meringue with smoked hay ice cream. There were dried raspberries all around the plate and other fruits in there as well. As a final trick, a waiter came out with a wooden bin of dry ice, and took the flower from our table that was being used as a decoration, and put it in the dry ice. Then he sprinkled the petals over the dish for an extra crunch.

The dinner was amazing and so was the experience. The view and the location of the restaurant made everything so much better. They never reused a plate, and everything was thought through so well, and I would definitely go again.Read more