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...