Blog
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...
Juice pairing at Salt
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...
Salt is among the best 10 restaurants in Europe
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...
Sour soup with smoked brain
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...
