The gastronomic and design approach of SALT FineDining Restaurant presented a uniquely challenging project on an international level.
The concept was centered on experimentation and exploring new directions. The goal was to create a distinctive guest experience, which is why the open kitchen was positioned so that the chef’s plating counter directly connects to the dining area. This arrangement gives the chefs’ personal presence a new dimension, going beyond traditional open kitchen solutions.
The design and architecture follow the strategic functions of gastronomy: pure ingredients, clearly recognizable textures, and surfaces are highlighted within the high-ceilinged space. The choice of materials creates a deliberate sense of unity: the wooden flooring harmonizes with the steel and glass elements, integrating seamlessly into the existing arched wall structure. Various metal surfaces, ranging from warm-rolled to stainless steel, provide subtle transitions between textures and colors.
The concept is innovative in its details, yet restrained, allowing the true gastronomic experience to take center stage. My partner in developing the space was architect-designer Leon Saven.