Andrea Camastra's creative approach to Polish cooking has earned Senses a Michelin star. He practices molecular gastronomy and deconstruction, so don't expect a goulash, for example, to look or taste exactly like the traditional version of the dish. Not everything we sampled worked, when it did the flavours and presentation were impressive and refreshing.
Menu items change frequently to reflect the seasons, but there are some dishes, such as a smoky surprise sweet, that have become hallmarks of a meal here.
When booking inform staff if you are vegetarian and they should be able to adapt some (but not all) of the menu for you.