Chefs Using Our Salt

Hisao Nakahigashi, Kyoto

"We greatly appreciate the Umami flavour of this salt, especially for vegetables and fish."
Hisao Nakahigashi, Two Michelin Star Chef at Kyoto’s renowned Kaiseki restaurant Soujiki Nakahigashi, Japan

Masayoshi Nishikawa, Kyoto

"We hold Marisol Flor de Sal in high esteem and use it a lot for fish, in particular tuna, for instance when preparing Bonito."
Masayoshi Nishikawa, Two Michelin Star Chef at Kyoto’s Gion Nishikawa restaurant, Japan

Hans Neuner

"We create dishes using fresh ingredients and Marisol Flor de Sal is a truly natural flavour enhancer."
Hans Neuner, Two Michelin Star Chef at Algarve’s Vila Vita Parc Ocean Restaurant, Portugal

Ron Silver

"Marisol Sal Tradicional just tastes great and it makes our food taste great. The texture and salinity are far superior to commercial salt."
Ron Silver, Founder and Chef; Bubby's Restaurants, New York/USA and Tokyo/Japan

Eric Pateman

"Sea to Sky Seasonings has chosen to use Marisol’s hand harvested sea salt as the base ingredient for our Amola Salts line for over 4 years now. Their commitment to quality coupled with excellent customer service and pricing has ensured the success of our award winning gourmet-seasoning salts."
Eric Pateman, President Sea to Sky Seasonings Inc., Vancouver BC, Canada

Nils Henkel

"Marisol’s Flor de Sal adds the perfect finishing touch to many of our creations. I love how easily the salt flakes crumble between the fingers when I’m working."
Nils Henkel, Pure Nature, ex-Two Michelin Star Chef at Restaurant Lerbach, Schlosshotel Lerbach, Germany

Michael Hoepfl (c) Stefan Korte

"We use Marisol sea salts because of its natural taste and texture. We’ve come to rely on the high quality of these salts in our dishes."
Michael Höpfl, Michelin Star Chef at Pauly Saal, Berlin, Germany