Club

Since the beginning of this summer, Salt has two creative head chefs – Andres (formerly of the Riviera Palais Brasserie) and Marko (formerly a sous chef in Salt). The result is a flavour journey around the world, or as they call it themselves – extreme fusion. Asian style soup with dates and melon is paired with a wine from Tenerife. Lime cheesecake with a coconut and chocolate base has roots in Mexico but is served with rhubarb schnapps with roots in the local rhubarb garden. The unexpected flavours go well together. The flavour journey around the world is comfortable and not extreme at all.

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