Changing the menu is always an exciting time in the SALT kitchen. Because our concept is entirely rooted in sustainability and a closeness to nature, a new linup means reconnecting with the changing seasons. Our latest offering is no exception, drawing inspiration from fresh, seasonal ingredients and the memories they evoke.
The spring/summer menu highlights the vibrant colours of traditional Hungarian cuisine through seasonal vitality. Once again, our dishes are characterised by local, seasonal and hand-picked ingredients prepared with mindful intention. Fermentation and aging remain the absolute cornerstones of our culinary approach.
Fresh flavours
Compared to our autumun/winter menu, this new selection is lighter and greener, placing a stronger emphasis on acidity and fresh, plant-based notes. This approach is evident from the very first, slightly peculiar bite.
The structure of our dishes maintains the focus on acidity and plant-based elements right until the very end. Duck liver served with apple cream, and string bean stew with kefir sauce, and hazelnut oil are excellent examples of how acidity can balance a dish, making the overall experience feel lighter and brighter.
Because our menu constantly evolves alongside nature, it prominently features delicate seasonal vegetables, fresh herbs and flowers, as seen in our elderberry and chamomile pre-dessert, or the main courses finished with fresh green herbs.
Depths
Freshness, however, does not mean our menu lacks rich, deep flavours. Complex layers achieved thorugh fermentation and aging, – such as elements made with koji, various garums, or black apple cream matured for 60 days -, remain highly present. This balance of deep flavour and crisp freshness is most apparent in our savoury walnut pasta, made with buckwheat noodles, mushrooms and miso-flavoured walnuts.
Naturally, our roots in Szatmár can be felt througout the menu. This is reflected in increasingly popular ingredients like the Mangalitsa products aged in Nyírmeggyes, as well as our overarching philosophy of preservation, seasonality, and reimagining simple dishes. This mindset inspired our sour fish soup, the cabbage pasta, and a dairy-forward version of scalloped potatoes made entirely without sausage. These flavors are deeply familiar, yet distinctly modern.
The balance of meat and vegetables in this spring/summer menu is more even than in traditional Hungarian cooking. While duck liver, Mangalitsa skewers, and aged meats remain vital components of the experience, the overall mood of the plates is defined by vegetables and plant-based elements.
The result is a menu deeply rooted in Hungarian tradition that evokes memories of grandparents’ cooking, while functioning as a contemporary culinary experience: familiar at its core, but delivered in a lighter, fresher, and more modern structure.
