At the gala held on June 16th, SALT was honoured with the title Sustainable Restaurant of the Year – a recognition that we hold dear to our hearts, as sustainability has been one of our core values since opening in 2019.
Operating sustainably in the world of high-end gastronomy is no small feat: guests expect the highest quality, state-of-the-art technology, meaningful, story-driven dishes and artistic plating. Balancing a conscious service model with an impeccable experience proves to be not a professional, but a logistical and economic challenge, which can only be successfully integrated with deliberate planning, commitment and creative solutions.
Sustainable since the beginning
Sustainability has been an integral part of our operation, not just a side project, since we opened. Led by Szilárd and the kitchen team, we work tirelessly to ensure that every decision – from procurement to preparation and presentation – minimises our ecological footprint.
The ‘Dining Guide – Bibo & Cleaneco Sustainable Restaurant of the Year’ award highlights restaurants that go beyond culinary excellence to operate with environmental responsibility.
The shortlisted restaurants were asked to fill in an in-depth questionnaire covering ingredient sourcing, waste management, water and energy saving methods, use of biodegradable materials and sustainability education for both staff and guests.
Sustainability at SALT
At SALT, sustainability is woven into everything we do. We primarily use seasonal, locally-sourced ingredients, we regularly forage and work with mushrooms, herbs and other wild plants, and use our own vegetables grown in Gödöllő.
When designing the menu, our main goal is to waste as little as possible. We use every edible part of our ingredients, while fermentation, curing and pickling are not only culinary tools in our kitchen, but conscious methods for preservation and waste management that provide the backbone of our sustainable operation.
Additionally, we avoid single-use plastics, minimise the use of items that require unnecessary cleaning, and choose lights and equipment with energy efficiency in mind.
The guiding principle of SALT – reviving and celebrating the traditions of Hungarian (and especially that of the Szatmár region and Transylvania’s) peasant kitchen – is itself a sustainable approach we live by every day.
Previous awards
In just a few years, our commitment has been acknowledged by renowned institutions:
SALT received a Michelin Star within two years of opening, followed by a Michelin Green Star in 2022 and inclusion in The World’s 50 Best Restaurants Discovery List in the same year. In 2023, Szilárd became the first Hungarian to get shortlisted for, and a year later, to receive a spot on the list of The 100 Best Chefs in the World, and in 2023, SALT was ranked 8th among The Most Promising New Restaurants in the World.
Receiving the 2025 Sustainability Award is not only a professional milestone, but a clear indication that a long-term, authentic and uncompromising sustainable model is possible, even at the highest level of gastronomy.
