For Chefs & Restaurants

Two ingredients: Arctic seawater and 100% geothermal energy. Flake sea salt from the Westfjords of Iceland, made without burning anything, for kitchens where every ingredient has to hold up to scrutiny.

The cleanest salt on earth, made the cleanest way possible

Making sea salt takes a lot of energy. Around 90% of the water has to be driven off before a flake can form, and most premium flake salts, including the ones already on your shelf, do that with natural gas. We do it with hot water from the ground. At Reykjanes in the Westfjords, geothermal water comes up at 206°F (97°C) and runs through pipes under our pans, slowly concentrating seawater into brine until the flakes form on the surface. No gas, no oil, nothing burned. The carbon footprint in making the salt is zero: no CO₂, no CH₄.

We are Climate Neutral Certified through the Change Climate Project and carry The Climate Label. That covers the whole business, not just the pans: ingredients, packaging, travel and shipping are measured every year, reduced against a plan, and what remains is compensated. It is the kind of claim a procurement team can check, and the kind a chef can put next to a dish without a footnote.

Clean seawater, nothing added

Our raw material is Arctic seawater drawn from one of the most remote fjords in Iceland, far from industry and shipping lanes. When the flakes form they are lifted out by hand, drained and dried. No anti-caking agents, no additives, no iodine. Every batch is third-party tested and verified for industry-low heavy metal content, and our Flaky Sea Salt is Kosher certified. Pure flaky salt keeps indefinitely; our flavored salts hold their quality for five years.

Nothing wasted

The saltworks runs on a full-circle principle. The mineral-rich bittern left in the pans becomes the base for a skincare line. Salt that spills on the floor goes to the farmers next door for their sheep. The fresh water our filtration produces is reused in the facility. And instead of routing US shipments through a European hub, we sail the most direct path, Iceland to Portland, Maine, because it is the lower-emission route even though it costs more.

On the plate

Large, dry pyramid flakes that hold their shape at the pass and crumble cleanly between the fingers for precise seasoning. A bright, mineral-forward brine with no bitterness, so it finishes without shouting. The flakes dissolve quickly and season evenly, which is why chefs use them during cooking as well as to finish. Saltverk is used in many of the world's most acclaimed kitchens, including Michelin-starred restaurants, and it tends to stay once it arrives.

Formats for the kitchen

  • Flaky Sea Salt tub, 570 g / 1.25 lb: for the pass and the line
  • Flaky Sea Salt tub, 1.5 kg / 3.3 lb: for prep and high-volume kitchens
  • Lava Salt and Birch Smoked Salt pouches, 170 g / 6 oz: two Icelandic flavors for specific dishes
  • 90 g jars and slide tins: for retail counters, tasting menus and hotel rooms

Six salts in total, each tied to Icelandic tradition or foraged native ingredients: Flaky, Lava, Birch Smoked, Arctic Thyme, Seaweed and Licorice.

How to order

Taste it first

We send tasting kits to professional kitchens at no cost. Tell us the restaurant, the city and which salts you want to try, and we will get a kit out to you.

Request samples: saltverk@saltverk.is