Salt & Wonder – Issue 2

CHF 23.00 (incl. VAT)

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Salt & Wonder Magazine Issue 2 from Vienna (Austria) is available at LOREM (not Ipsum). Issue 2 is exploring the arctic north and the culinary side of Reykjavik (Iceland). Each page of the magazine is assembled by our small team with the utmost care and intimacy.

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Salt & Wonder Magazine Issue 2 is available now on Issue 2 is exploring the arctic north and the culinary side of Reykjavik (Iceland). Discover the beautiful Iceland with Salt & Wonder Magazine Issue 2.

Salt & Wonder magazine is portraying the roots and new movements of the culinary startup culture, one city at a time. Our first annual print issue is dedicated to Lisbon. Three chapters split into eight basic ingredients of the Portuguese cuisine unveil impassioned entrepreneurs and their innovative visions, with roots in the age-old belief about the importance of simplicity. We are going beyond the surface of the start-up movement in cities of change, tracking roots to understand new directions. Salt & Wonder magazine was backed on and founded by Anna Sarcletti, a creative from Austria’s countryside. It all started as an artistic, student project beginning of the 2016. Living in magical Lisbon spawned the idea to give it an own voice. In launching a print magazine, Anna saw an opportunity to showcase her design beliefs in an authentic, remaining piece. Together with creatives from USA, Portugal, Austria, Finland, Brazil and South Africa, the mission became to show a unique perspective of The New Old Lisbon. The editorial voice behind Salt & Water is Thomas Austin Rose from Vermont.


The Nordic Cuisine of Reykjavik
For years defined by lush summers of decadence and frozen preservation techniques for the dark arctic winter, Icelandic cuisine experienced a radical reformation when the country embraced innovation after the economic crisis of 2008. Ten years later, chefs and entrepreneurs are leaders in a food scene driven by reclaiming local natural resources and traditional recipes.

What’s on the Menu?
Salt & Wonder Issue 02 – New Nordic Cuisine will feature interviews with two of Reykjavik’s most inspiring chefs, explore the country’s complicated relationship with alcohol alongside one-of-a-kind new producers, and take you to the far reaches of the Icelandic island for breathtaking views of stunning natural terrain and landscapes.

Chronicling Creators in the Food Scene
What we eat is who we are, and we want to know what’s new. In cities of change, history is made by individuals taking risks, trying new solutions and seeing what sticks. Salt & Wonder takes time to get to know specific destinations, discover their most unique and inspiring players, and capture it all in an artifact designed to leave an impression of a new world rooted in the soil of the old.

Portraits of Place
Each page of Salt & Wonder Magazine Issue 2 is assembled by our small team with the utmost care and intimacy. We visit every restaurant, interview each of our subjects in person, and take every photo ourselves. Our research is extensive, and our conversations with locals last for hours. Our final product presents a thoughtful, authentic portrait of a city and its cuisine, made for culture-addicts, by culture-addicts.

Details: Salt & Wonder – Issue 2

1.000 copies / 20 x 26.5 cm / Munken Pure / 128 pages / 4/4 color / Language: English

Published by Salt & Wonder Magazine
Manufactured in Austria
Available in English
Reading situation Coffee Shop · Home
Article No. bfsaltwonder0002
Weight 380 g
Dimensions 30 × 22 × 2 cm

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