Salt Budapest won the Restaurant of the Year award

Compared to the past, the award is not given to the restaurant with the highest score on the TOP 10 list, but to the restaurant on the list that shows the most outstanding performance in the given year, taking into account several aspects, the organizers announced. According to the jury’s praise, the chef of Salt Budapest, Szilárd Tóth, is making consistent progress in introducing the “farm-to-table restaurant style with an innovative approach, which is still discreetly represented in our country”. The approach of the restaurant follows the Northern European, so-called Nordic style, the characteristic of which is that it approaches the well-known or sometimes unknown ingredients of its own region with a natural approach. Salt’s cuisine is also defined by the gastronomy of Szilárd Tóth’s birthplace, Northeast Hungary, and the chef’s very unique, progressive vision, the jury emphasized. This year, Stand, Platán Gourmet, Rumour, Salt Budapest, Babel, 42 Restaurant, Essencia, Costes, Borkonyha, Spago, Sauska 48, Costes Downtown and Pajta were on the Dining Guide Étteremkalauz top list. . Another novelty this year is that the Dining Guide deals with sustainably minded restaurants in a separate chapter. Natura Hill Zebegény’s ecological vision and the unit’s consistent efforts regarding sustainable operation were recognized with the Sustainable Restaurant of the Year award, and the Onyx Műhely received the Innovative Kitchen of the Year award for its novel gastronomic approach. The alternative restaurant of the year award was won by Buborék Csopak, praised as one of the most versatile catering establishments in Balaton.