Blog

Our summer menu, which has been on for a month now, features the signature bread dish served with roasted meat—pecsenye in Hungarian—and a range of exciting new dishes that evoke our favourite childhood flavours while focusing on our love for nature and...

Lately, there has been less mention of our wines on our platforms, however, naturally, they still play a crucial role in our restaurant’s life. We keep searching for new additions and we have been through a busy period. In the weeks before introducing our new menu,...

Since the beginning, our love for nature has been an essential part of Salt’s culinary philosophy. This not only includes using local, seasonal ingredients or nurturing the best traditions peasant cuisine has to offer but also nature walks, regularly picking our...

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...

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...

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...

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...

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...