We have been hearing a lot about Salazon at En Vie Lane – one of the latest additions to Seminyak’s dining scene. This industrial-look restaurant and bar is situated on famous Oberoi Street in the heart of Seminyak.
The moment we entered the restaurant, right away we were intrigued by details that dominated this very chic designed space. The chandeliers caught my eye first, and you could see straight away that the interior design really pulled this enormous space totally together.

The concept represents Balinese and Indonesian culture. Besides the locally and custom made furniture throughout the restaurant, you can also see the space is fully decorated with artworks of indigenous animals and an enormous ceramic map of Indonesia.

I personally was mesmerized with the whole open concept where you can witness the entire cooking process unfolding before your eyes – to me it’s quite an interesting and intimate way of dining. The open kitchen features a 5.8 ton Scotch oven – this wood fired oven apparently remains burning all day long at a different level of temperatures and is the inspiration for the whole concept. The oven burns three varieties of wood that produces the coals that fuel the grill, the smoker and all the other cooking processes in the kitchen – even the ash is used. It reminded me a lot of how my grandparents cooked our meals back when I was little and perhaps it was the reason why their cooking was so good.

The glass, dry-aging room is a feature on the back wall and is where they showcase a range of meats, fish and poultry that are dried nine to a maximum of 120 days. The bar area and a beautifully set up wine cellar is also at this end of the restaurant.

Almost everything is smoked at Salazon, even the cocktails. You might want to try a smoked negroni from the extensive cocktail list, which is mixed rigth at your table. Executive Chef Paul Lewis and team also make everything on-site, from the dry-aged meats to pastries as well as sauces, vinegars, pickles and sweets.
When we sat down at the long bar overseeing the open kitchen, we ordered hand chopped tuna from their Raw & Cured menu selection which I had all to myself as it was so good. My partner had grilled octopus and Bultarra lamb cutlets from the little plates menu which was simply delicious as well. Then we shared Roasted pink snapper from their big plates menu and it was one juicy and flavorful fish bite after bite and we totally loved it! We aslo opted to share grilled broccoli which turned out to be surprisingly delicious and an excellent side dish.

If you like your meat, tender as can be and in a brand new style you have to try this restaurant soon. Everything is next level at Salazon!
Address : Jalan Kayu Aya, Seminyak
Ph. +62 361 9342100
By : Nineth Rachma

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