Since its opening, Salazon has won the hearts of diners looking not just for tasty dishes, but also the whole experience. A feast for the eyes, the restaurant is ultra modern and stylishly chic, featuring a private dining room, dry-aging room – on display for the guests to see, walk-in wine cellar and an open kitchen to enhance the delicious journey. The attention to detail is magnificent, from eye-catching chandeliers to bespoke steak knives.
The culinary team brings in-house dry-aged meats, cooked on wood fires. Other than the meaty main star, the menu comprises other items of culinary goodness, like the chopped tuna, grilled tiger prawns and salt-baked fish. Fresh ingredients are paramount at Salazon, and everything is made on-site, including the charcuterie, sourdough bread, vinegars, relishes, ice cream and pastries.
The team at Salazon plan well ahead to dry-age the meats and fish for the ideal time, then take the process of wood fire to the next level, making it intrinsic to almost everything in the restaurant – even the cocktails have smoky tones.
To enjoy Salazon at its finest, opt for the chef’s kitchen counter dining experience. You can get more familiar with the intricate techniques and the dry-aging process, as well as the stories behind each dish. While in a nutshell Salazon has a strong focus on its meat selection, don’t miss the excellent cocktails and desserts – namely the burnt pineapple.
- The 45-day dry aged tomahawk
- Harissa marinated lamb
- 24-hour cooked lemon or burnt pineapple for dessert
Jalan Kayu Aya, Oberoi, Seminyak
Bali 80361, Indonesia