Blog

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...

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...

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...

A carefully-picked drink selection is an essential part of a well-rounded restaurant experience: it not only highlights but complements the flavours, creating an even more complex influence for the diner.     The first thing that comes to mind when talking about...

Szilárd and his team ranked a prestigious 8th place on the OAD (Opinionated About Dining) platform’s list of Europe’s best 30 new restaurants. During recent years, there’s been an increasing demand for restaurant guides that are both professionally reliable and...

In 2022, some members of our team traveled to Transylvania to attend a unique pop-up dinner at the salt mine of Parajd. That was the first time that our brain soup inspired by Pál Kövi was served. This intriguing, traditional Transylvanian dish belongs even on the...

Besides its Michelin star, this year, SALT was awarded a green star by the Michelin Guide, granted to restaurants making a considerable effort to operate sustainably. Many might already know how important sustainability has been for SALT’s kitchen since its...