Salt
FireAnd
The two oldest ways of
making food worth eating
Sault is a fine casual restaurant built on season-driven European cooking, coastal traditions, and communal dining. Led by Executive Chef Raphael Dimarucut, the kitchen works close to the earth, letting the seasons and the harvests of both land and sea dictate what lands on the plate.
From a window of Legazpi Village’s YL Holdings Building, an open flame is visible. Sault uses wood fire to turn simple food into dishes that are both memorable and unpretentious. Nothing here is fixed. The menu is meant to be fluid and ever-changing.
Salt and Fire
An open-fire restaurant in Legazpi Village, Makati
Are the two oldest ways we have
of making food worth eating.
Before there was the kitchen, there was the fire. An open hearth was the center of the home and community. It was a place where people gathered to eat, to talk, to connect.
Along the coasts of Europe, from the Mediterranean to the Atlantic, food would begin with what the sea gave. The fish was caught fresh and grilled over fire, slowly braised, or preserved in salt for the coming months. Every community made its own tradition. Each tradition learned through years of watching, adjusting, and feeling.
Salt was never a simple ingredient on these shores. Often, it was the very reason coastal communities survived or explorers sailed oceans. It meant currency, territory, and preservation.
Sault is a home for season-driven European cooking. The kitchen is guided by the instinct to take what the sea and land provide, to cook it well, and to share it. We work with farmers, fisherfolk and producers whose ingredients we believe in, both here and abroad, cooking with what the seasons offer and shifting with the earth’s harvest. The food is created to be shared.And every plate begins with those same two things, the salt of the seas and the heat of the fire.
