Black Salt is home to progressive gastronomy and artistic dining. They specialize in molecular gastronomy, which is a unique cooking style that focuses primarily on the science behind the food. Black Salt’s kitchen is equipped with state-of-the-art technology and accomplished chefs, alongside an exceptional customer service experience.
Coined in 1988 by Oxford physicist Nicholas Kurti and renowned chef/chemist Hervé, Molecular Gastronomy is a food discipline that seeks to investigate the physical and chemical transformations of ingredients. In order to surpass existing food plateaus, Molecular Gastronomy is coupled with exemplary technology like the Josper Oven from Italy, which is a natural coal-fired combination of oven and grill, that unlocks the true potential of food and the way people taste it.
Another unique technology is the simple yet progressive Sous Vide cooking system which helps us to cook everything at a precise temperature. Even Black Salt’s beverages are a class apart, the Japanese Syphon coffee maker is devised to change the way they create hot beverages, it uses a combination of a coffee vacuum and ethically sourced beans from various parts of the world that truly provide a desirable alternative to classic tea and coffee.