Wine expert on a 160,000 franc note from Salt Bae
“The prices are completely exaggerated”
On Instagram, the noble butcher Salt Bae (39) recently showed off a bill from his restaurant for the equivalent of 160,000 Swiss francs. The guests paid CHF 129,000 for the wine alone. Totally over the top, says Blick wine expert Tobias Gysi.
Turkish star restaurant influencer and noble butcher Salt Bae (39) charges exorbitant prices in his restaurants.
Turkish restaurateur, influencer and noble butcher Salt Bae (39), his real name is Nusret Gökçe, is facing a storm of outrage on social media.
The reason: the noble butcher recently boasted on Instagram that his restaurant had a turnover of the equivalent of 160,000 francs. Not at all, he finds the followers of him.
Mega bill for fine wines
For a steak alone, the guests left up to 1,200 francs. The wine consumed is primarily responsible for the monstrous bill. Guests enjoyed five bottles of Pétrus and two bottles of Pétrus 2009, a Chateau Margaux and a bottle of Louis XIII. In the end, they paid a whopping 129,000 francs for it.
But is this amount, which is well above the average annual income of Mr. and Mrs. Swiss, really justified, or is Salt Bae ripping off its customers with it? For Tobias Gysi (46), a Swiss wine academic and sommelier, the latter is clearly the case.
According to Gysi, Pétrus is one of the best Merlots in the world. The fact that it is only available in very limited quantities makes the wine a collector’s item among connoisseurs. “Unfortunately, these wines are often not drunk at all, but only serve as investment objects,” says the Blick Wein expert.
Tens of thousands of francs difference in price
However, if you look at the price of good wine, you realize that Salt Bae charges its customers much more than what the wine actually costs in the market. “The 2009 Pétrus is available from the wine merchant Lucullus for 7,300 francs a bottle,” says Gysi. The approximately 52,000 francs that Salt Bae charged guests for the two bottles “is completely exaggerated.”
The same goes for the bottle of Chateau Margaux. Here, too, Gysi feels a scam. “A superior vintage usually costs less than 1,000 francs.” The 4,000 francs requested by Salt Bae is too high. This is also the case with the Louis XIII bottle. 11,000 francs went into the restaurant’s cash register. For noble cognac, however, you usually shell out “only” 3,000 francs. (CED)