Crafted in Secret, Served with Pride: Why Our Ingredients Matter
We’ll let you in on a little secret.
Actually, scratch that – we won’t.
At Salmontini, some things are better left behind closed kitchen doors. Like the precise length of time our Alaskan Black Cod spends luxuriating in premium sake. Or the exact blend of herbs weaved into our 20-year-old salmon rillette recipe. Even our chefs know better than to keep the cameras rolling when our signature marinades and sauces come out to play. Trade secrets are sacred around here.
But here’s what we can tell you: we’re obsessive about our ingredients. Not in a trendy, buzzwordy kind of way. We’re talking the real deal – no shortcuts, no substitutions, no compromises. From the moment we select our produce, seafood, and meats, to the final flourish on your plate, every step is guided by our uncompromising devotion to quality.
Let’s start with our crown jewel – Scottish salmon. Sourced from the wild, rugged waters of the Shetland Isles, our salmon is delivered fresh twice a week. It’s then meticulously hand-filleted, cured, and oakwood smoked using time-honored techniques. The result? Salmon that doesn’t just melt in your mouth – it sings.
But it doesn’t stop at salmon.
Our sushi-grade tuna is sliced with the kind of precision usually reserved for Swiss watchmakers. Our Alaskan Black Cod? Let’s just say it soaks up that premium sake and miso glaze until it’s borderline scandalous. Our meats – from succulent Angus beef to tender poultry – are sourced only from suppliers who match our appetite for excellence.
Even the finishing touches get their moment in the spotlight. Our sauces, dressings, and spice blends are made in-house, often with ingredients you won’t find anywhere else (and won’t catch us naming here). Our team jokes that some of these sauces are protected like family heirlooms – locked up tighter than a secret recipe in a Sicilian grandmother’s kitchen.
And the best part? You can taste it. Whether you’re digging into the buttery perfection of our Entrecôte St. Germain, savoring a delicate sashimi platter, or scooping up every last bite of rillette with a crusty piece of country bread – your palate will know. This isn’t food designed for mass appeal. It’s crafted for connoisseurs. For people who can tell when something’s been made with love, patience, and just the right amount of culinary mischief.
So next time you dine with us, know this: everything on your plate has a story, and every story starts with one guiding principle – we never settle for anything less than the very best.
After all, secrets are only as powerful as the ingredients behind them.
