Wanderlust cuisine with a new signature. At Salt & Silver Restaurant, the team combines Mediterranean lightness with global flavours. Scallop ceviche, cod with pil pil, venison cordon bleu with habanero or Galloway with gochujang show what it's about: punch, acidity, freshness and precise craft – carried by strong regional produce.
Kaiserhappen recommendation
„Wanderlust cuisine with a signature: chefs Laura Kierse and Jo Riffelmacher combine Mediterranean lightness with global flavours. Scallop ceviche, cod with pil pil, venison cordon bleu with habanero or Galloway with gochujang show what it's about: punch, acidity, freshness and precise craft – carried by strong regional produce.“
What began as a travel project by Johannes "Jo" Riffelmacher and Thomas "Cozy" Kosikowski (photo) is today a clear stance: curious about the world, respectful of food cultures, rooted in the region. Techniques and flavours know no borders, cooking is seasonal, with fire, feeling and a generous portion of hospitality.
Young, laid-back fine dining with a view of the harbour! The well-tuned team provides friendly ease. Hosts Leni Knoll and sommelier Tobi Beck accompany with selected (natural) wines, the house Pet Nat and good drinks.
Next door you'll find Bistro Crudo, another highly recommendable Salt & Silver restaurant with changing sharing-dish concepts and specials, good drinks and, in summer, outdoor seating.
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