The story
In Grassau, at the heart of the Chiemgau region, es:senz is the culinary destination within the Resort Das Achental. Behind the name is chef Edip Sigl, whose approach is defined by a clear promise: to focus on the essential in every dish. This means using only a few, carefully selected components to draw out the best of their original flavor.
The restaurant’s philosophy is a natural extension of the resort’s broader “Chiemgau Pur” concept, which emphasizes regionality, sustainability, and the finest organic quality. Every ingredient is chosen for its connection to the surrounding Bavarian foothills, turning the landscape into a plate of precise, thoughtful Modern Cuisine.
This dedication to purity and precision has earned es:senz the highest honor from the Michelin guide: three stars for exceptional cuisine. The recognition is a testament not only to Sigl’s vision but to the entire team of highly committed chefs, service staff, and sommeliers who work in seamless harmony. Together, they create an evening that is an experience for all the senses, driven by a shared passion for the taste of the Chiemgau.
Every detail, from the alpine-inspired interiors of the resort to the carefully curated wine list, supports the restaurant’s serene, focused atmosphere. Here, complexity is achieved not through abundance, but through the masterful restraint of letting each element speak for itself.
Recognition
Ambience
Details
History
Exceptional cuisine
Concept Edip Sigl sets the standard for the region in the fine-dining restaurant of the Ferienhotel Das Achental. Three menus are offered (regional, international, vegetarian). Culinary Style Since moving to the Chiemgau region, Sigl increasingly relies on local produce and traditional craftsmanship, which he blends with international, including Asian, influences. Exceptional ingredient quality shines through in the Chiemgau goes around the world menu: Portuguese carabinero shrimp meets meaty Don Bocate anchovies from northern Spain, framed by pea broth with hazelnut, poverade, pommes soufflés, and crustacean foam. Wild-caught turbot from Brittany is accompanied by tomato essence and kaffir lime foam. The garnish features green tomatoes, lettuce hearts, and pickled caper leaves. In the Chiemgau Pur menu, Sigl impresses with his mastery of sauces: the venison loin from Gutshof Polting, served with a nut crust and Roscoff onion tart, comes with two sauces: herb Hollandaise and a venison jus enriched with purple curry. Brilliant touch: the sauce pots remain at the table! Wine Iiro Lutter curates the wine list featuring around 1,200 selections – simply trust his recommendations without hesitation! Ambiance Spacious and modernly designed, showcasing the finest regional craftsmanship, from woven brass room dividers to hand-thrown ceramics. Barbara Berger leads the highly skilled service team. Verdict An ambitious kitchen, an exceptional wine cellar, and inspired hospitality delivered at a high level.
The enthusiasm is great when top chef Edip Sigl and his team serve their six- or eight-course masterpiece along with warm greetings from the kitchen. Most impressively, they guide guests through the Chiemgau.
Location
Facebook
Instagram