Salazón is a new, industrial-chic restaurant and bar in Seminyak with an emphasis on wood-fired, cured, smoked and grilled meats and fish. The design is spectacular and would be equally at home in New York, Paris or Sydney. The restaurant’s name refers to the method of salt curing and the various dry-ageing, pickling and fermenting processes on display add to the visual and sensory allure of this unique addition to the lunch and dinner landscape of Bali.
Salazón is the first installment of En Vie Lane, a new lifestyle quarter opening in the heart of Seminyak and home to a number of diverse venues offering fabulous options for dining, sipping, leisure and entertainment.
The beating heart of the experience at Salazón is the 5.8 tons Scotch oven, the wood-fired oven that remains burning 24-hours a day at differing temperatures to produce everything from bread to roasted fish, poultry and meats. The Scotch oven fuels the whole kitchen and was the inspiration for the entire concept. The oven burns three varieties of wood that produces the coals that fuel the grills, the smoker and all the other cooking processes in the kitchen – even the ash is used.
The large, open kitchen has bench-top seating running down its length, encouraging diners to enjoy an immersive visual experience of food preparation process from ordering to eating, whilst feeling the heat from the oven. There is also table seating in the main space as well as more private dining options.
The private dining room provides an enviably lush environment, simple design yet understated opulence. The buzzing and vibrant atmosphere throughout the restaurant encourages guests to linger and enjoy their Salazón experience.
