Our own blue cheese – homemade delicacy from the SALT kitchen
Fragrant, robust blue cheese with ripe quince and home-made brioche – this is what SALT’s new per-dessert is made of. What is a per-dessert, you might ask – not a starter, not a dessert, but something unusual in between that started as a kitchen experiment...
Juices at SALT
All over the world, people are increasingly looking for non-alcoholic alternatives that are not forced compromises to wines, but healthy accompaniments to the most exciting restaurant dishes. In recent years, fermented beverages have been in the spotlight. These...
Winter menu at Salt
As the weather becomes colder, so do the flavours in the kitchen of SALT become richer and deeper: our seasonal ingredient-based winter menu can be tasted since the end of November. After nearly half a year of experimentation, planning and creative work, Szilárd and...
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....