Diego Alary’s SaltoBar: Where Iberian Cuisine Meets Architectural Minimalism
A Parisian restaurant blending culinary simplicity with refined design.
1Diego Alary’s culinary rise
Since his appearance on Top Chef in 2020, Diego Alary has become a digital sensation, known for his rapid-fire recipe videos that attract millions of followers. His first Parisian restaurant, SaltoBar, marks a physical extension of his online presence. Partnering with restaurateur Christophe Juville, Alary brings his Iberian-inspired cuisine to life in a space designed by architecture studio PANELA.
2Architectural minimalism
PANELA’s design for SaltoBar reflects Alary’s culinary ethos of simplicity and precision. The studio retained the building’s original architectural elements, such as brickwork and concrete pillars, contrasting them with polished cement floors and a stainless-steel kitchen. This interplay of raw and refined materials creates a balanced, unpretentious atmosphere.
3Humble materials elevated
The restaurant’s furnishings emphasize minimal intervention. Banquettes made from concrete blocks and varnished MDF showcase how inexpensive materials can be transformed through thoughtful detailing. Vintage chairs and tables add a casual, neighborhood feel, aligning with PANELA’s philosophy of purposeful design over stylistic excess.
4Portuguese azulejos
PANELA incorporated Portuguese azulejos, blue-and-white tiles, as a nod to Alary’s heritage. These tiles appear sparingly throughout the space, forming a frieze above banquettes and embedded into the floor. Behind the kitchen, they serve as a backsplash, their ornamental motifs contrasting with the industrial precision of stainless-steel counters.
5Ambiance after dark
In the evening, integrated candles animate the restaurant’s textures, with flames reflecting off glazed tiles and metallic surfaces. This subtle lighting enhances the interplay of materials, adding warmth to the minimalist design while maintaining the space’s unpretentious sensibility.
6Iberian-inspired menu
Alary’s menu at SaltoBar focuses on Iberian flavors and sharing plates. Dishes like pan con tomate with Cantabrian anchovies, wood-fired tellines, and grilled bluefin tuna collar highlight his commitment to quality ingredients and confident technique. Many dishes pass through fire, reflecting Alary’s dedication to traditional cooking methods.
7Producer-driven ingredients
The ingredients at SaltoBar reflect Alary’s travels across the Iberian Peninsula, where he met with producers to source the best products. This dedication to quality and authenticity is evident in dishes like arroz con pollo a la llauna and honey-glazed sobrassada fritters, which showcase the region’s culinary heritage.
8Culinary and design synergy
SaltoBar represents a seamless blend of Alary’s culinary philosophy and PANELA’s architectural vision. Both emphasize simplicity, precision, and the elevation of humble elements. The restaurant’s design mirrors Alary’s approach to food, transforming straightforward ingredients and materials into something refined and memorable.