The Senses project is based on the concept of making culinary creations that will engage all senses. Our dishes combine aromas, flavours, sounds, various textures, memories, unobvious associations. It’s about delivering the maximum amount of pleasure and an exceptional culinary experience. A perfect meal isn’t only food and wine, but an exciting experience, which will forever last in our taste memory. Our ambition is to create a beautiful place with the best possible service. Chef Andrea Camastra, together with a team of cooks, cares for the details of the culinary creations combining modern cooking techniques with classic Polish and international traditions.
The restaurant is placed in Warsaw’s city centre, on the historical Bielańska Street. The restaurant is placed on a border between two architectural worlds – the modern Senator office building and the listed historical headquarters of the Polish Bank. The elegant, minimalist arrangement of the restaurant was designed by Agata Semka and Arc Architects Team. Rygalik Studio designed the furnishings. Despite being placed in the business centre of Warsaw, we are inspired by nature. We draw unlimited creativity from it. The Senses kitchen is characterised by freedom and dynamics. The products we use are sensitive to weather conditions, seasons and the unstable rhythm of Nature. We accept that, therefore we’re not always able to foresee the contents of our menu, as the situation changes every day. The signature tasting menu consists of 3, 7, 10 and 12 dishes and is a summary of experience, research, analyses, many experiments and thousands of kilometres of culinary journeys we went on to search for the best ingredients. Our own free-range, ecological farm is the source of our fallow deer, feral hogs, the eels are from around Elbląg, the rock lobsters are from Portugal, sea urchins from the waters of south Italy and the truffles are from Umbria.
In the e-mail please write the current information: your name and surname, date and time of the reservation, number of guests, contact number and information about any dietary requirements.
*Sending an reservation request doesn’t confirm a reservation. Each reservation will be confirmed by email or phone.
Lunch: Wednesday – Friday: 12- 14.15 (last orders for the kitchen)
Dinner: Monday – Saturday: 17.30-22.00 (last orders for the kitchen)
Andrea Camastra – chef and co-owner at Senses.
He was born in Bari, Puglia, Italy, in a mixed French-Italian family. He graduated from the Istituto Commerciale Castellana Grotte. Holder of the Chef of The Year North England title. In 2011 he taught trainings on modern culinary techniques and molecular cuisine for Warsaw’s InterContinental and Sheraton.For over 20 years he gathered experience in the best Polish and international restaurants:
Le Mirabelle (1* Michelin), Luxembourg
Newcastle Fisherman Lounge (1*Michelin)
Tyne and Wear (7 AA Rossetes)
The ChateauBriand (2**Michelin)
White Room (1* Michelin)
Victoria Lauberhorn 5+ hotel in Wengen, Switzerland
Il Melograno 5+
Sowa i przyjaciele
The effect of his life and professional experience is a cosmopolitan, energetic cuisine filled with unhindered creativity. In his cooking style he crosses borders, connects, divides and conquers. He’s in love with Poland and Polish products. We emphasises, that the best and most riveting dishes are those, which were filtered through the Chef’s personality.While cooking, he listens to jazz and Brazilian music. He’s a fan of box and good cinema. He studied the piano, percussion and bass.
Grzegorz Dudek – General Manager.
Over 15 years in the restaurant life. He gathered experience in Spain, Australia, Great Britain and Poland. He worked with Gordon Ramsay, Heston Blumenthal, Tom Kitchin and Roy Brett. Winner of prestigious awards: Best FOH place in Primerba Cup in 2010. Team in UK 2009 and 2010 and 2nd Best Waiter in UK in 2009. So far he worked for:
Harvey Nicols Fourth Floor (Stuart Muir)
Angels With Bagpipes (Paul Whitecross)
The Mulroy (Damien Rolain)
Sayam Konstancin Jeziorna (Best New Comer 2010 Warsaw Insider)
Royal Beach Mallorca
He’s interested in science. Despite a strong addiction to the restaurant hall, he relaxes mainly surrounded by nature. A hunting and fishing passionate.
Maciej Siąkowski – Sous Chef. Despite his young age, one of the most promising chefs in Poland. Winner of the Bocuse d’Or Poland award in 2011 and 1st
Przemysław Klima – Junior Sous Chef. He gained experience in Cracow’s Ancora and Warsaw’s Tamka 43 and Sowa i Przyjaciele. Co-creator of the wine bar concept Bottigliera 1881. Intern at Copenhagen’s Noma and Geranium.
Wiktor Faliszewski- Head of Research Team in the Senses laboratory. Educated in microbiology, a passionate dedicated to food and searching for unconventional connections between science and cuisine.
Our restaurant has two closed private dining rooms. Thanks to the discreet atmosphere and professional service every business and private meeting can be held at maximum comfort. Our team offers full support in organizing private meetings. We offer a dedicated waiting team. We prepare the menu based on seasonal ingredients, tasting menus and the Guest’s preference, with concern for food allergies and diets. We offer wine pairing for the meal and the assist of our sommeliers, who will help with the choice of wine.