Blog
The SALT Bakery is now open
For a long time, our bread dish has been a cornerstone of our menu, perfectly encapsulating the philosophy of SALT. This beloved sourdough bread made with rye flour is also the flagship product of our new SALT Bakery, which opened in December. The past 4 years brought...
What’s new? – New items on SALT’s wine list
Salt introduced its current tasting menu at the beginning of November, which meant that it had been time to come up with new wine pairings to match the new dishes as well. This, as usual, was preceded by exciting research. Months before the menu change, we had started...
Szilárd among the world’s 100 best chefs
SALT received one of its most important honours in November when Szilárd’s name appeared on the Top100 list of The Best Chef. In November, Szilárd and Máté spent several days in Mexico on a study trip where they also attended the award ceremony announcing the Top100...
Koji
What is koji exactly other than an ingredient that we use regularly in the SALT kitchen? Edina Makai, the koji expert on our team prepared an exciting summary that guides you through everything there is to know about this wonderful ingredient. Koji or aspergillus...
Summer kitchen in the Szabolcs-Szatmár region
The kitchen of Salt is tightly connected to Szilárd’s roots in Mátészalka and his motivation to reference his heritage in his work. When designing the new spring menu, he not only got inspired by his childhood memories, but also travelled home to immerse himself in...
All about Mycelium – With Mihály Minkó
The SALT team is constantly looking for kitchen practices and gastronomy-related solutions that help food culture become more sustainable. As part of the joint research conducted by Moholy-Nagy University of Art and Design and SALT, a new, exciting-looking plate made...
Plate from hemp and mycelium
How to make gastronomy truly sustainable? Moholy-Nagy University of Art and Design (MOME) and SALT Restaurant have reached a major milestone on the road to a circular culinary culture. Their collaborative research resulted in a new plate with zero environmental impact...
Hemp: a sustainable, healthy and versatile plant used in the Salt kitchen
Each year we hear more about the promising medical and culinary opportunities of hemp, thus it’s becoming more evident than ever that by having neglected this beneficial plant, we rid ourselves of something truly valuable. One of the most crucial pillars of Salt’s...
