Chef and co-owner of the SALT restaurant, his dishes are reminiscent of his birthplace, the county of Szabolcs-Szatmár-Bereg, and they invite a familiar, childhood nostalgia formed perfectly into a fine dining experience. Chef Szilárd believes that two things are eternal: nature and tradition.
“There is no need to reimagine anything, it is enough to walk the existing paths. The point is to keep working with those same traditions, flavour pairings, or grandmother’s recipes typical of certain regions, and thus create new dishes to move Hungarian gastronomy forward”Szilárd Tóth
The Hungarian cuisine
Salt Budapest was created on the foundations of traditional Hungarian cuisine, where Chef Szilárd Tóth’s kitchen herbs and wild plants play an important role. All ingredients come only from trustworthy sources. The majority of these chef collects himself in the countryside. Farmers produce the rest. Everything in the dishes is freshly pickled and fermented.
The poultry products come from Szilard’s own family meat manufactury from Szatmár. Bread is a prominent part of the Hungarian food culture, and it is baked and served by him every day. The Chef’s table stands in the middle of the restaurant so that guests could easily have a few words with the hosts. This is how they have already obtained different recognitions and awards that highlight their effort to understand the value of ancestral techniques such as fermentation, drying, and salting.