There is literally nothing bad to say about SALT, amazing food, great service, immaculate presentation, value for money, good atmosphere, and a very well paired wine list. Perfect for an intimate date, a catch up with friends, showing off to your visiting family.

Some people complain about the walk up and down the stairs but this is entirely necessary. The molten center chocolate souffle is dangerous, it may induce a pleasure coma and the readjustments you need to make to walk downstairs will help you prepare for stepping back into the world.

SALT has great food during any visit, but my most memorable experience was the Sunday champagne brunch. Unlike the all-you-can eat and drink hotel champagne brunches, SALT limits you to five courses (free flow bubbly, however). The great thing about that is that you get great quality food without all of the roaming around and filling yourself to gut-busting extremes. That leaves you with the best part of champagne brunch, extra time to enjoy food and drink with your friends without half the table up looking for more food. I was skeptical at first, since I am a fan of the Westin and Intercontinental brunches, but SALT won me over and I will be going back again soon for their bubbly Sundays.

Salt is very popular at lunchtime and rightly so with their excellent value lunch deal. The highlight of complementary bread selection is the pão de queijo (brazilian cheese bread) which are so delicious that it’s tempting to order a whole serve of them. The main course steak is excellent, tender and tasty. It’s also worth saving space for their rich chocolate mousse garnished with tangy raspberry coulis and salty pistachios.

After having had a great experience here 2 years ago I thought it was time to finally return and try the frequently praised Saltstation menu. Despite really wanting to love it, I have to say I didn't. Initially I was impressed, the new deck looked great, service pleasant and attentive. Firstly, I had vivid memories of the super fresh bread straight out of the oven. This time is was cold and stale tasting. Probably prepared for the lunch sitting. Secondly our white wine was not cold. I am a pretty forgiving critique and I would generally overlook minor details like this, but in conjunction to the disappointment that then followed I feel it is relevant to mention.

The first 3 out of 5 courses were disappointing to say the least. In thought and execution. It is supposedly the summer menu and all of the three first dishes were meagre portioned hot broth based dishes. All were seafood, which I would usually consider to be perfectly appropriate for summer, but on a 40 degree day 2 hot soups and a hot saucy pasta was not warmly welcomed. Secondly the execution of these dishes was also not good, with the shellfish being over cooked, the orecchiette tasting like lumps of rubber and flavors uninspiring.

The meal was somewhat redeemed by the lovely 5 wines paired with our meal 4th and 5th course which was the steak and chocolate fondant. The steak was perfectly cooked and fondant exactly how I remembered it from my last visit.

The most frustrating thing was even though we ordered the degustation menu and what we understood to be the "best" of the a la carte menu, we were experiencing food envy from the dishes that were being presented around us. Luscious salads, cold prawn and truffle dishes which would have been far more appropriate for the peak of summer. As much as my memory of Salt has been tarnished by my last visit I do have hope and am curious to return and order a la carte.

Everything is slightly magical at SALT restaurant. From the colorful mosaic entry wall to the minimalist orange-grey dining area, and smiles smiles smiles from most of the wait staff it all feels like a fairy tale come to life. The amazing lounge-ambience music, obviously put together by a person that understands that sounds and space has EVERYTHING to do with the feeling and experience of a place, and concept.

Came to try Esteves'goodies, because i absolutely cannot get enough of the food at this place. While Chef Ana is busy in the kitchen, commanding that "ship" with a big smile,peacefully laughing with her staff, teaching them, and extremely concentrated when plating (by the way i do not understand how she keeps so calm and cool when the restaurant is so packed and busy) the woman running the show is owner Gaby Alves, one of Beijing's longtime pioneer in contemporary cuisine. Dressed in a striking black suit she has spent 2 years whipping the staff into shape. It’s been a hectic time for both Esteves and Alves, the restaurant seems to be always packed and they seem to be improving in every way. these two ladies work so smoothly and pleasantly together. no wonder why they always win awards, they attract and are a target for everyone. half a step away from perfection (if it wasn't located on top of a horrid bar that takes away alittle bit form the experience)

Started off with home-made bread: whole wheat,white, and Gaby's special cheese bread that is to die for. accompanied by a very fine compound butter. I sampled the tasting menu. started off with a light chili foam, great south american heritage, green chilis and roasted corn finished with an elegant hint of truffle, nicely done Esteves. Followed by my favorite dish: the octopus Carpaccio; thinly sliced tender octopus, with two different sauces, two different textures, two different temperatures. On one side a warm citrus capers and the other a roasted pepper chimichurri. topped with crispy potatoes that gave the dish such a character. third course was a pork marinated in apricot and soy over a bed of creamy polenta atop: a citrus greens (which again... what she has done with balance of textures and flavours is extraordinary.
then i went for the sole fish fillet. very fresh and light, served with a warm emulsion of tarragon and rock Salt. finished with the chocolate souffle, and a cheese plate; a very interesting selection of cheese, from local to the finest of the french. the wines were absolutely well paired (xanadu australian dragon)

i cannot say how impressed i always am, every time i visit salt, a combination of two powerful and very professional women who obviously know what they are doing because everything from the food, service, and ambiance create such an experience, it is a ceremony. kudos to Salt for being such a strong institution, for excelling at what they do. and kudos to Ana and Gaby for their dedication.

Last week was our first visit to SALT despite all the amazing and positive reviews we've heard about the place.
We both ordered the two-course brunch. We were very impressed. The portion was just right for us. The chocolate souffle was to die for! The wine list was perfect as it had what we liked best. Overall, it was inexpensive considering the environment and service we received.

However, I'd like to point one tiny issue we encountered. We were a little confused about the exact entrance to the restaurant when we arrived. In fact we went into the Italian restaurant next to it first and then were told we were in the wrong place. I think if Salt could put up some sort of signs outside the building, that would help a lot especially for first-timers like us.

I would just like to comment on the review posted below in regards to the steak sauce.
For the record: I have never eaten at Salt before, but have read and heard enough from the people in the industry to know the gastronomic heights the head chef is reaching with her cooking. I also don't have any intentions to comment on Salt (since i haven't been there yet) and i have given them the stars just becasue you can't post review without it, but i would just like to defend the Chef from the position of someone within the Restaurant industry.
Being in the industry myself, I know that once a Chef is reaching such quality heights in food preparation, He/She is no longer a cook, but an artist. He/she designs the menu to perfection, combining ingredients that are delivering a perfect balance of taste, texture and smell. Asking to substitute a carefuly choosen parsley sauce for a pepper sauce is like asking Picasso to change Mona Lisa's clothes for bright yellow ones (maybe not Picasso, but you catch my drift). It might be still good, but it just changes the original concept completely.
How come it's so hard to understand that a meal is a complete entity by itself and it should not be altered when it's done this way. I mean, you don't complain when you go to fastfood restaurant where you can't change anything, or when you go to a Chinese place... But wtf do you act like a moron when going to a high quality western establishment? If you didn't like the menu, you could have chosen other main dish i guess?
Anyway... I guess it just pis..s me off when i see people commenting on something they don't know how to appreciate.
Also, how come the review below hs been made by someone who only reviewed Mosaico before (giving it 5 stars of course) and then trashing Salt only to recommend the Mosaico at the end of review again. I mean, c'mon guys, play it fair.

Went here a while back on a date. The atmosphere was very nice. Had the 3 course meal. The steak was pretty damn good. All the dishes were up to par relative to price. There weren't many people there for Friday dinner though and when we were there it was a bit chilly. Overall a good experience.

I am a newbie in Beijing and I have just started to try many restaurants this month.
I have been to many near my home as I love to eat. My colleague said I should try Salt and it was amazing.
They have such a nice atmosphere, softly lit and minimal but still nice and inviting.
I think the food here is so good. I had Chorizo Stuffed Baby Squid with Faroffa to begin and it was amazing. Then I tried their rack of lamb with Herbs and perfectly cooked vegetables. My colleague said I should try their souffle as it was the first to start the trend in Beijing that is now everywhere and the best and it was so good. The others I try have lovely inside but the cake is not so good, the one I had last night had the cake melt in my mouth as well.
I am glad that I found this gem restaurant. I cannot see how some reviews think this place not to good. Must be lovers of McDonalds or something. ha.

I had dinner at SALT the other night, eating the broccoli soup with foi gras, the Cod as main and the chocolate cake as dessert.

For 2 days straight after eating there I'm passing yellow-orange wax/oil from my behind.

PLease whatever you do, don't eat the "Cod" at SALT. After going to the doctors to get it examined, they said that the fish I ate was Butterfish/escolar also sold in markets as "cod".

This fish is OUTLAWED in Japan - yes the place which consumes the most fish in the world. The reason why is because the fish itself is unable to process oils/waxes in it's digestive tract so it stores it in it's flesh. Yes... whilst this makes it taste very nice, all buttery and moist, we ourselves as humans can't processes the oil/wax either.

I was lucky in that i was able to hold it in without ruining any colthes or bedding, but all reports on the internet is that most people can't.

PLease... be ware of the Cod at this restaurant. I can't stress this enough.

In other news, the service here was lax and the food uninspiring.

The rack of lamb servings are paltry. More bones than meat. The steak was served dry and overdone. The broccoli soup with foi gras had practically no foi gras. The chocolate cupcake thing they sell for dessert was dry and lifeless.

We ordered bottled water, which the wait staff kept taking away the bottle and putting it on the table behind us. This would have been okay had they been attendant and filled our glasses when they were empty, but no... nothing. We had to get up and fill our glasses twice. And when they noticed, they took the bottle filled one glass, then promptly returned it to the table behind only to never return to help again.

In short... they may have made it will alameda's, but ruined it with the extra salt.