Anyag → Táj → Kultúra → Konyha Műhelyjegyzet
„Ez a könyv a teremtett tárgyakról és a környezetről szól, vagyis mindenről” (Bruce Sterling, 2005, borítószöveg) Egy receptkönyv tervezése bonyolult alkotói művelet, a vizuális tér redukált, legfőbb része eredendően adott. Ott van az étel, a kerámia, a konyhai...
Pasta with cabbage á la SALT
A humble staple where the traditions of Hungarian peasant kitchen, respect for nature, and modern culinary technology come together. For over a year and a half, one of the most modest classics of Hungarian cuisine has held a permanent spot on our menu, earning its...
Koji Beer on the SALT Drink Menu
At SALT, experimentation doesn’t stop in the kitchen. We apply the same openness and curiosity to our drinks as we do to our dishes, combining new technologies with time-honoured methods. Both approaches help us provide answers to the questions of sustainable...
The autumn-winter menu at SALT
As the cold weather approaches, our kitchen shifts into winter gear. The spotlight turns to richer, heartier dishes that take longer to prepare, to pickled vegetables from the pantry and to the techniques that allowed peasant kitchens to cook in colourful ways even...
