Chamomile from the Great Hungarian Plain in the SALT kitchen
SALT’s philosophy has two pillars: local ingredients and using a wide variety of wild and medicinal plants in a versatile and creative way. Our kitchen team works around the clock on recipes to showcase the ingredients’ familiar yet unexpected sides....
Summer menu at SALT
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...
Keep it natural – spring wine list update
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,...
Spring’s here, let’s go to the woods – and get some morels!
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...
