Sens has moved into new premises that boast plenty of character as well as vaulted ceilings dating back to the 12C – an impressive backdrop! Chef Nicolas Adamopulos delivers sophisticated modern cuisine that bears the stamp of his personality. The ingredients are mainly locally sourced and often used in their entirety (honey from pollack bones; tomato skin tart base etc). The cooking is precise and the preparations skilful. Menus change regularly to reflect the seasons and market availability.