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Unfortunately Salt is too expensive, that’s why having a meal here every time I travel is close to impossible; paying high rents, this upscale restaurant located after check-in, was obliged to increase its prices. High-end and abiding by strict food safety laws, Salt cooks fresh food a-la-minute in its state-of-the-art kitchen located inside the terminal. I’ve been here many times before, and already posted a detailed review; this time was Sushi night!
Arriving two hours before my flight, I was craving sushi. Salt’s menu is divided into two distinct sections; the gourmet menu and the sushi menu. Sushi donuts, sushi pizza, sashimi, hoso maki, crispy ura maki, ura maki, futo maki, temaki, soups and salads, special platters, special selection, and the mochi desserts.
Located on the first floor facing the three business lounges, the restaurant welcomes you at the bar or on one of the tables surrounding it. You will enjoy a view on the tarmac on one side and the duty-free on the other.
Professional service and good attention, the restaurant is not your conventional cheap eatery usually found at airports: look at the photos, try their food... you will understand that Salt is different.
Spicy salmon salad made of diced salmon cubes on a bed of fresh greens. A bowl of poke filled with rice, diced salmon cubes. Mango, avocados, shredded carrots and nori sheets.
Simple and clean, the rolls do not contain an excess of sauce and sweetness. Light-bodied rolls made of non-sweet rice that’s not sticky and filled with fresh seafood. The crisps are crunchy, the avocados are ripe and the fish is rich in taste. Six different orders, several colors, and shapes, enjoyable textures and flavors; everything I ate was good.
Looking like a “donut”, the sushi donut order is made of a rice ring covered with salmon and mango beef a drizzle of soy sauce and ready to be enjoyed. I liked it!
Best for last, the crab, salmon, mango, avocado and shrimp rolls! They’re amazing! Unexpected enjoyment.
After dinner, Souad, the manager insisted on offering us dessert. Salt’s cakes are imagined by my friend Chef Charles Azar, one of the country’s best dessert artists. Mascarpone Buche and chestnut cream cake, both were great. Fluffy genoise rolled around a light-bodied cream and decorated with sheets of chocolate. The other cake is a bit more complicated, needs a crunch but still caresses your palatal buds, drawing a smile on your face. A piece of marron glacé is the cherry on top of perfection.
The team behind Salt deserves to be recognized; regards to chef Camille Wehbe and the brigade. I wish Salt opens in the capital with affordable prices; everyone deserves to try their great culinary creations.
