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...
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...