Traveling, surfing, cooking – our life since 2014.
A lot has happened since we started our first trip. Over the years, Salt & Silver has grown from a friendship project to a well-known brand, and “Cozy & Jo” has become a team of over 30 permanent employees. We have written two cookbooks, are currently working on our third restaurant and have developed our own range of delicacies – only one constant has remained over the years: at Salt & Silver everything revolves around a passion for traveling, surfing and cooking. Of course, there are a lot of other topics that fascinate us: wine, gardening, making films & photography, developing salsas and new gastronomy concepts. If you’re more interested in what we’re up to: scroll, scroll!
TEAMWORK
Everything is more fun in a team. That is why we want our employees to share in our passion for foreign food cultures and organized a team trip to Tel Aviv. There we visited a winery, strolled through markets and raided a lot of restaurants looking for new tastes and recipes. Back in Hamburg we set out together to bring the fresh impressions into our Levante Restaurant, which reached a whole new level of authenticity and taste.
A meal is the most honest form of communication. Because food doesn’t lie: you can feel with all your senses whether it is prepared and presented with love, care and caution.
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Founders
Cozy & Jo are friends since their youth, who somehow stumbled into the Salt & Silver adventure together. What was meant to be a friendship and passion project, became a mission and vision that lasted almost a decade yet. Since 2013, they grow together, fail together, succeed together and take on any challenge they face on their journey.
Of course it’s not always been easy peasy. But in times, when the shit hit the fan our friendship became what it is today.
The garden eden
Since 2018, we work together with the Gruenkorb Bioland Gardens in the north of Hamburg. We have our own fields there to grow special chilis, seasonal vegetables and all kinds of herbs that you can’t uasually get here.
Step by step, we work on making our restaurants as environmentally-friendly as possible. We’re not where we’d like to see us yet, but we’re doing our best to keep our impact as low as we can. It’s a exciting process and we love to invest ourselves in it!
