[et_pb_section fb_built=”1″ _builder_version=”4.23.1″ _module_preset=”default” custom_margin=”-100px||0px||false|false” custom_margin_tablet=”0px||||false|false” custom_margin_phone=”0px||||false|false” custom_margin_last_edited=”on|tablet” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][et_pb_row column_structure=”3_5,2_5″ make_equal=”on” _builder_version=”4.23.1″ _module_preset=”default” background_color=”#343b36″ width=”100%” max_width=”2560px” custom_margin=”0px||0px||false|false” custom_margin_tablet=”0px||0px||false|false” custom_margin_phone=”0px||0px||false|false” custom_margin_last_edited=”on|tablet” custom_padding=”50px||0px||false|false” global_colors_info=”{}”][et_pb_column type=”3_5″ _builder_version=”4.23.1″ _module_preset=”default” background_color=”RGBA(255,255,255,0)” custom_padding=”4%|5%|4%|5%|true|true” custom_padding_tablet=”|5%|||true|false” custom_padding_phone=”|5%|||true|false” custom_padding_last_edited=”off|desktop” global_colors_info=”{}”][et_pb_text _builder_version=”4.23.1″ _module_preset=”default” text_font=”BotanikaMono Bold|||on|||||” text_text_color=”#d4c7a5″ text_font_size=”30px” header_text_color=”#d4c7a5″ global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” text_text_color=”#d4c7a5″ hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Az \u00e9tterem 2021. szeptember\u00e9ben kapta meg els\u0151 Michelin-csillag\u00e1t, 2022-ben pedig az etikus \u00e9s fenntarthat\u00f3 gasztron\u00f3miai t\u00f6rekv\u00e9seinket jutalmazt\u00e1k a csillag mellett Michelin Green Star-ral is. Szint\u00e9n 2022-ben beker\u00fclt\u00fcnk a ‘The World’s 50 Best Restaurants’ lista Discovery v\u00e1logat\u00e1s\u00e1ba, k\u00e9s\u0151bb pedig az OAD legjobb eur\u00f3pai \u00e9ttermeket sorol\u00f3 list\u00e1j\u00e1ba is. A \u00e9tterem ezek mellett 4 szak\u00e1cs sapk\u00e1val szerepel a Gault&Millau guide magyar kiadv\u00e1ny\u00e1ban. T\u00f3th Szil\u00e1rd s\u00e9f 2024-ben \u00e9s 2025-ben is k\u00e9t k\u00e9st, azaz Word Class elismer\u00e9st kapott a The Best Chef g\u00e1l\u00e1n.<\/strong><\/p>\n A SALT \u00edzei<\/strong><\/em><\/p>\n „A fenntarthat\u00f3s\u00e1g a SALT filoz\u00f3fi\u00e1j\u00e1nak egyik alapvet\u00e9se. Tudatosan haladunk egy olyan fenntarthat\u00f3 j\u00f6v\u0151 fel\u00e9, amiben minim\u00e1lis lehet a \u00e9tterem \u00f6kol\u00f3giai l\u00e1bnyoma. A legt\u00f6bb alapanyagot, amit haszn\u00e1lunk, helyben termelik \u00e9s organikus.” – T\u00f3th Szil\u00e1rd hozz\u00e1\u00e1ll\u00e1s\u00e1nak k\u00f6sz\u00f6nhet\u0151en a SALT a fenntarthat\u00f3 konyha egyik \u00fatt\u00f6r\u0151je Magyarorsz\u00e1gon. A k\u00f3stol\u00f3men\u00fc legt\u00f6bb \u00e9tele hazai klasszikus recepteken alapszik \u00e9s olyan \u00f6sszetev\u0151kkel k\u00e9sz\u00fcl, melyeket a s\u00e9f \u00e9s a csapat egy\u00fctt gy\u0171jt a k\u00f6rnyez\u0151 erd\u0151kben, vagy helyi termel\u0151kt\u0151l szerez be. De az \u00e9tterem ezen a ponton nem \u00e1ll meg, a csapat folyamatosan keresi \u00fajabb \u00e9s \u00fajabb m\u00f3djait annak, hogy a fenntarthat\u00f3, k\u00f6rnyezettudatos m\u0171k\u00f6d\u00e9st er\u0151s\u00edts\u00e9k. Pr\u00f3b\u00e1lnak min\u00e9l t\u00f6bb ‘marad\u00e9kot’ \u00e9s ‘felesleget’ be\u00e9p\u00edteni m\u00e1s \u00e9telek receptjeibe, hogy min\u00e9l kevesebb hullad\u00e9kot termeljenek. A Moholy-Nagy M\u0171v\u00e9szeti Egyetem \u00e9s a SALT k\u00f6z\u00f6s kutat\u00e1sa sor\u00e1n pedig l\u00e9trej\u00f6tt egy \u00faj, k\u00f6rnyezetterhel\u00e9s n\u00e9lk\u00fcl haszn\u00e1lhat\u00f3, gombamic\u00e9lium \u00e9s kender kever\u00e9k\u00e9b\u0151l k\u00e9sz\u00fclt izgalmas megjelen\u00e9s\u0171 t\u00e1ny\u00e9r is, amely lehet\u0151v\u00e9 teszi, hogy fenntarthat\u00f3 form\u00e1ban \u00e9lvezhess\u00fck a legfinomabb fog\u00e1sokat \u2013 SALT jelenlegi men\u00fcj\u00e9ben a desszertet.<\/p>\n Gy\u0171jt\u00f6get\u0151\u00a0kir\u00e1ndul\u00e1sain a SALT csapata Szil\u00e1rddal sokszor m\u00e1r r\u00e9g elfeledett, de a paraszti konyh\u00e1ban mindig is haszn\u00e1lt gy\u00f3gyn\u00f6v\u00e9nyeket keres, \u00e9s olyan \u00e9telekben hasznos\u00edtja ezeket, amiket a nagyany\u00e1ink is k\u00e9sz\u00edtettek, vagy a csal\u00e1di eb\u00e9deken\u00a0most is el\u0151fordulnak. Tavasszal \u00e9s ny\u00e1ron legink\u00e1bb frissen, az \u0151szi-t\u00e9li id\u0151szakban pedig tart\u00f3s\u00edtva ker\u00fclnek ezek az \u00f6sszetev\u0151k a t\u00e1ny\u00e9rokra. Az alapanyagok tart\u00f3s\u00edt\u00e1sa \u00e9s a r\u00e9gi receptek meg\u0151rz\u00e9se egyar\u00e1nt a SALT sz\u00edv\u00fcgye \u00e9s \u00edzeinek fontos alapja. A csapat tagjai az orsz\u00e1g – \u00e9s a vil\u00e1g – k\u00fcl\u00f6nb\u00f6z\u0151 szegleteib\u0151l sz\u00e1rmaznak, \u00e9s mind hoznak magukkal otthoni hagyom\u00e1nyokat, melyeket el\u0151szeretettel hasznos\u00edtanak az \u00e9tteremben is. Szil\u00e1rd m\u00e1t\u00e9szalkai gy\u00f6kerei mellett er\u0151s a SALT konyh\u00e1j\u00e1n az erd\u00e9lyi vonal \u00e9s a region\u00e1lis paraszti konyha is.<\/p>\n Az \u00e9tterem 2023 \u00f3ra saj\u00e1t kiskertj\u00e9ben is termel z\u00f6lds\u00e9geket \u00e9s f\u0171szern\u00f6v\u00e9nyeket. A kertb\u0151l t\u00f6bbek k\u00f6z\u00f6tt paradicsom, paprika, cukkini, k\u00f6v\u00e9r porcsin, citrommusk\u00e1tli, fejes sal\u00e1ta, k\u00f6m\u00e9ny (cs\u00edra \u00e9s mag), \u00fajhagyma, petrezselyem, lesty\u00e1n, retek \u00e9s m\u00e1ngold ker\u00fcl ki. Egyre t\u00f6bb fog\u00e1sban haszn\u00e1lnak saj\u00e1t term\u00e9nyeket a SALT-ban \u00e9s fent a SOLID-ban is. A vetem\u00e9nyesnek otthont ad\u00f3 SZIA Kert G\u00f6d\u00f6ll\u0151n, a Magyar Agr\u00e1r -\u00e9s \u00c9lettudom\u00e1nyi Egyetem campus\u00e1n tal\u00e1lhat\u00f3, ahol 2500 n\u00e9gyzetm\u00e9teren gondozz\u00e1k az \u00e9tterem sz\u00e1m\u00e1ra a z\u00f6lds\u00e9geket \u00e9s f\u0171szern\u00f6v\u00e9nyeket, Jobb\u00e1gy P\u00e9ter kert\u00e9sz vezet\u00e9s\u00e9vel.<\/p>\n A hagyom\u00e1nyos alapanyagok mellett a csapat keresi azokat az innovat\u00edv megold\u00e1sokat, amiket be tudnak \u00e9p\u00edteni a receptekbe\u00a0– m\u00e9g ha olykor megh\u00f6kkent\u0151ek is. Ilyen p\u00e9ld\u00e1ul az \u00e9ticsiga, aminek a toj\u00e1s\u00e1t \u00e9s h\u00fas\u00e1t is l\u00e1thattuk m\u00e1r egy fog\u00e1sban, vagy a hangya, ami szint\u00e9n a j\u00f6v\u0151 konyh\u00e1j\u00e1nak egyik fontos eleme lehet.<\/p>\n H\u00fasok ter\u00e9n is helyi termel\u0151k, magas min\u0151s\u00e9g\u0171 term\u00e9kei ker\u00fclnek f\u00f3kuszba. Szil\u00e1rd csal\u00e1dj\u00e1nak szatm\u00e1ri h\u00fastermel\u0151j\u00e9b\u0151l \u00e9rkezik p\u00e9ld\u00e1ul a sonka \u00e9s a szalonna. A magyar \u00e9tkez\u00e9si kult\u00fara fontos alapt\u00e9tele, a keny\u00e9r pedig helyben k\u00e9sz\u00fcl, majd frissen ker\u00fcl az asztalokra.<\/p>\n K\u00fcl\u00f6nleges italp\u00e1ros\u00edt\u00e1sok<\/em><\/strong><\/p>\n Boldizs\u00e1r M\u00e1t\u00e9, az \u00e9tterem vezet\u0151je \u00e9s t\u00e1rstulajdonosa szint\u00e9n a fenntarthat\u00f3s\u00e1gra figyelt a borsor tervez\u00e9s\u00e9n\u00e9l. Azt mondja, ez nem jelenti azt, hogy kiz\u00e1r\u00f3lag nat\u00farborokat\u00a0k\u00f3stolhatnak a vend\u00e9gek, de mindenk\u00e9pp komoly f\u00f3kuszt kapnak, hiszen olyan bor\u00e1szatokr\u00f3l van sz\u00f3, amik a term\u00e9szettel harm\u00f3ni\u00e1ban m\u0171k\u00f6dnek.A SALT-ban h\u00e1romf\u00e9le borp\u00e1ros\u00edt\u00e1s k\u00f6z\u00fcl v\u00e1laszthatnak a vend\u00e9gek. Ezek k\u00f6z\u00fcl kett\u0151 (a hazai \u00e9s eur\u00f3pai borp\u00e1ros\u00edt\u00e1s) kifejezetten a fentiek alapj\u00e1n \u00e1ll \u00f6ssze. A csapat gyakran 4-5 k\u00fcl\u00f6nb\u00f6z\u0151 bort is megk\u00f3stol egy-egy \u00e9telhez. A tapasztalataik alapj\u00e1n a SALT term\u00e9szetk\u00f6zeli, k\u00fcl\u00f6nleges \u00edzeihez nagyon passzolnak a szint\u00e9n vibr\u00e1l\u00f3 \u00e9s izgalmas nat\u00farborok. A preszt\u00edzs borp\u00e1ros\u00edt\u00e1s ugyanakkor olyan konvencion\u00e1lisan k\u00e9sz\u00edtett t\u00e9teleket tartalmaz, melyek Eur\u00f3pa j\u00f3l ismert, klasszikus bor\u00e1szataib\u00f3l \u00e9rkeznek.<\/p>\n A borok mellett alkoholmentes italp\u00e1ros\u00edt\u00e1st is k\u00e9rhetnek a vend\u00e9gek az \u00e9telekhez. Ebben az italsorban helyben k\u00e9sz\u00edtett dzs\u00faszok kapnak helyet, melyek szezon\u00e1lis alapanyagokb\u00f3l (gy\u00fcm\u00f6lcs\u00f6kb\u0151l, z\u00f6lds\u00e9gekb\u0151l, gy\u00f3gyn\u00f6v\u00e9nyekb\u0151l) k\u00e9sz\u00fclnek. Lehet k\u00f3stolni h\u00e1zi v\u00edzikef\u00edreket, kombuch\u00e1kat is a sorban.<\/p>\n \u00c9ttermi hangulat<\/strong><\/em><\/p>\n Az \u00e9telek \u00e9s italok mellett a bar\u00e1ts\u00e1gos vend\u00e9gl\u00e1t\u00e1s alapvet\u0151en meghat\u00e1rozza a k\u00f6z\u00f6s \u00e9tkez\u00e9sre sz\u00e1nt id\u0151t \u00e9s hangulatot, mintha csak egy vid\u00e9ki csal\u00e1di vacsor\u00e1n lenn\u00e9nk. Ehhez az \u00e9lm\u00e9nyhez hozz\u00e1j\u00e1rul az egyedi bels\u0151 kialak\u00edt\u00e1s: a s\u00e9fasztal az \u00e9tterem k\u00f6zponti r\u00e9sz\u00e9n helyezkedik el, \u00edgy vacsora k\u00f6zben alkalma van a vend\u00e9gnek b\u00e1rmikor odal\u00e9pni a vend\u00e9gl\u00e1t\u00f3khoz. A k\u00e9t h\u00e1zigazda – a s\u00e9f \u00e9s az \u00e9tterem vezet\u0151je, Boldizs\u00e1r M\u00e1t\u00e9 – sokszor maga viszi az asztalokhoz a fog\u00e1sokat, seg\u00edt\u0151ikkel egy\u00fctt pedig mes\u00e9lnek is az \u00e9telekr\u0151l.<\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/saltbudapest.com\/wp-content\/uploads\/2023\/12\/Cauliflower.jpg” title_text=”Cauliflower” disabled_on=”off|off|on” _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”2_5″ _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/saltbudapest.com\/wp-content\/uploads\/2025\/03\/D86_2643-scaled.jpg” title_text=”D86_2643″ disabled_on=”on|on|off” _builder_version=”4.27.4″ _module_preset=”default” custom_margin=”-50px||||false|false” sticky_position=”top” sticky_limit_top=”section” sticky_limit_bottom=”row” sticky_offset_surrounding=”off” motion_trigger_start=”top” sticky_position_tablet=”none” sticky_position_phone=”none” sticky_position_last_edited=”on|desktop” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Koncepci\u00f3Az \u00e9tterem 2021. szeptember\u00e9ben kapta meg els\u0151 Michelin-csillag\u00e1t, 2022-ben pedig az etikus \u00e9s fenntarthat\u00f3 gasztron\u00f3miai t\u00f6rekv\u00e9seinket jutalmazt\u00e1k a csillag mellett Michelin Green Star-ral is. Szint\u00e9n 2022-ben beker\u00fclt\u00fcnk a ‘The World’s 50 Best Restaurants’ lista Discovery v\u00e1logat\u00e1s\u00e1ba, k\u00e9s\u0151bb pedig az OAD legjobb eur\u00f3pai \u00e9ttermeket sorol\u00f3 list\u00e1j\u00e1ba is. A \u00e9tterem ezek mellett 4 szak\u00e1cs sapk\u00e1val szerepel a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":" [et_pb_section fb_built=\"1\" _builder_version=\"4.23.1\" _module_preset=\"default\" custom_margin=\"-100px||0px||false|false\" custom_margin_tablet=\"0px||||false|false\" custom_margin_phone=\"0px||||false|false\" custom_margin_last_edited=\"on|tablet\" custom_padding=\"0px||0px||false|false\" global_colors_info=\"{}\"][et_pb_row column_structure=\"3_5,2_5\" make_equal=\"on\" _builder_version=\"4.23.1\" _module_preset=\"default\" background_color=\"#343b36\" width=\"100%\" max_width=\"2560px\" custom_margin=\"0px||0px||false|false\" custom_margin_tablet=\"0px||0px||false|false\" custom_margin_phone=\"0px||0px||false|false\" custom_margin_last_edited=\"on|tablet\" custom_padding=\"50px||0px||false|false\" global_colors_info=\"{}\"][et_pb_column type=\"3_5\" _builder_version=\"4.23.1\" _module_preset=\"default\" background_color=\"RGBA(255,255,255,0)\" custom_padding=\"4%|5%|4%|5%|true|true\" custom_padding_tablet=\"|5%|||true|false\" custom_padding_phone=\"|5%|||true|false\" custom_padding_last_edited=\"off|desktop\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.23.1\" _module_preset=\"default\" text_font=\"BotanikaMono Bold|||on|||||\" text_text_color=\"#d4c7a5\" text_font_size=\"30px\" global_colors_info=\"{}\"]<\/p> Concept<\/p> [\/et_pb_text][et_pb_text _builder_version=\"4.23.1\" _module_preset=\"default\" text_text_color=\"#d4c7a5\" global_colors_info=\"{}\"]<\/p> Salt received its first Michelin Star in September 2021, and in addition to this it got the Michelin Green Star in 2022. The restaurant is now in the Discovery section of the 'World's 50 Best Restaurants' list.<\/p> ----<\/p> Salt Budapest was created on the foundations of the traditional Hungarian cuisine, where Chef Szil\u00e1rd T\u00f3th\u2019s kitchen herbs and wild plants play an important role. Majority of these is collected by the chef himself in the countryside, the rest is produced by farmers. Everything in the dishes is Our poultry products come from Szilard\u2019s own family meat manufactury from Szatm\u00e1r. The two hosts \u2013 the Chef and the restaurant manager, M\u00e1t\u00e9 Boldizs\u00e1r \u2013 often serve the dishes themselves. We serve home-made fresh juices and wines from the best European wineries. In addition to the classics, we also offer natural wines. When choosing our selection, M\u00e1t\u00e9 Boldizs\u00e1r dedicates special attention to locality, sustainability, and naturalness. Wines from the most important wine regions, well-known as well as smaller, organic wineries are also represented on our wine list. Natural and organic wines are the main stars of our wine pairings - M\u00e1t\u00e9 believes that these are the most fitting for our dishes - however, those who prefer the classics can choose anything from beautiful Champagnes to full-bodied bottles from Bordeaux from the over 180 wines in our selection.<\/p> [\/et_pb_text][et_pb_image src=\"https:\/\/saltbudapest.com\/wp-content\/uploads\/2023\/12\/Cauliflower.jpg\" title_text=\"Cauliflower\" disabled_on=\"off|off|on\" _builder_version=\"4.23.1\" _module_preset=\"default\" hover_enabled=\"0\" global_colors_info=\"{}\" sticky_enabled=\"0\"][\/et_pb_image][\/et_pb_column][et_pb_column type=\"2_5\" _builder_version=\"4.23.1\" _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_image src=\"https:\/\/saltbudapest.com\/wp-content\/uploads\/2023\/12\/Cauliflower.jpg\" title_text=\"Cauliflower\" disabled_on=\"on|on|off\" _builder_version=\"4.23.1\" _module_preset=\"default\" sticky_position=\"top\" sticky_limit_top=\"section\" sticky_limit_bottom=\"row\" sticky_offset_surrounding=\"off\" motion_trigger_start=\"top\" hover_enabled=\"0\" sticky_position_tablet=\"none\" sticky_position_phone=\"none\" sticky_position_last_edited=\"on|desktop\" global_colors_info=\"{}\" sticky_enabled=\"0\" custom_margin=\"-50px||||false|false\"][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","_et_gb_content_width":"","footnotes":""},"class_list":["post-739","page","type-page","status-publish","hentry"],"yoast_head":"\n
freshly pickled and fermented.<\/p>
Bread is a prominent part of the Hungarian food culture, and it is baked and served by us every day.
Alongside the meals, friendly hospitality defines the time and atmosphere of a meal spent together as if it was just a family dinner in the countryside.
The unique interior also contributes to this experience:
the Chef\u2019s table stands in the middle of the restaurant so that guests could easily have a few words with the hosts.<\/p>