Blog

After more than three years, the work of countless devoted creators and the ideas of the entire SALT team have come together in our book Salt - Contemporary Hungarian Peasant Kitchen with Roots in Szatmár. This book serves as an album: we strived to collect everything...

„Ez a könyv a teremtett tárgyakról és a környezetről szól, vagyis mindenről” (Bruce Sterling, 2005, borítószöveg) Egy receptkönyv tervezése bonyolult alkotói művelet, a vizuális tér redukált, legfőbb része eredendően adott. Ott van az étel, a kerámia, a konyhai...

A humble staple where the traditions of Hungarian peasant kitchen, respect for nature, and modern culinary technology come together. For over a year and a half, one of the most modest classics of Hungarian cuisine has held a permanent spot on our menu, earning its...

At SALT, experimentation doesn’t stop in the kitchen. We apply the same openness and curiosity to our drinks as we do to our dishes, combining new technologies with time-honoured methods. Both approaches help us provide answers to the questions of sustainable...

As the cold weather approaches, our kitchen shifts into winter gear. The spotlight turns to richer, heartier dishes that take longer to prepare, to pickled vegetables from the pantry and to the techniques that allowed peasant kitchens to cook in colourful ways even...

This has been an incredibly exciting period for us: our restaurant and team have received several prestigious professional recognitions. We not only retained our Michelin Star and Green Michelin Star, but Szilárd has also been included in the Two Knives category of...

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...

Fragrant, robust blue cheese with ripe quince and home-made brioche - this is what SALT’s new per-dessert is made of. What is a per-dessert, you might ask - not a starter, not a dessert, but something unusual in between that started as a kitchen experiment and ended...