Salts restaurant, situated in the Rye Lodge Hotel, only opened its doors for business on the August bank holiday weekend but has already scooped it’s first award. The OpenTable dining award is designed to celebrate top-rated restaurants based on nominations from OpenTable customers.
Open Table is an international booking service for restaurants which invites those who use the service to review and rate the restaurant they visited.
Attila Csicso (Head Chef) said “The award was totally unexpected after being open for less than three weeks but extremely appreciated. There are some really great restaurants in the town and it was our intention from the outset to do something slightly different. Our restaurant is small with only 24 covers so I wanted to create more of a chef’s table experience with dishes that have a certain ‘wow’ factor. Several of our dishes incorporate ‘molecular gastronomy’ such as the pork belly topped with apple caviar. The apple caviar, which is the molecular gastronomy part, is made from local farm pressed Biddenden apple juice”.
Prior to moving to Rye, Attila spent four years in London working in Tom Aitken’s restaurants as well as working at the Michelin starred Club Gascon. Salts restaurant is his first position as a head chef with full artistic control of the menu.
James de Courcy (proprietor) said “Attila and his team have worked extremely hard in preparing such an interesting menu and I’m delighted that they have been recognized for their efforts so early on.”
Salts takes its name from the Rye salt marshes that the hotel and restaurant overlook. The restaurant is open six days a week from 7pm to 11pm with last orders at 9:30pm. The restaurant is closed on Tuesday evenings. For bookings please phone 01797 722383 or book online.
Source: Rye Lodge hotel
Photos: Salts restaurant