Wine expert at 160,000 francs from Salt Bae
“Prices are completely overpriced”
The noble butcher Salt Bae (39) recently boasted on Instagram about the bill from his restaurant for exactly 160,000 Swiss francs. Guests paid CHF 129,000 for the wine alone. Absolutely beyond measure, says Blick wine expert Tobias Gysi.
Turkish star restaurant influencer and classy butcher Salt Bae (39) charges exorbitant prices in his restaurants.
Turkish star restaurateur, influencer and classy butcher Salt Bae (39), whose real name is Nusret Gökçe, is facing a storm of indignation on social networks.
The reason: a classy butcher recently boasted on Instagram that his restaurant had billed the equivalent of 160,000 francs. Not at all, find his followers.
Mega bill for quality wines
Guests kept up to 1,200 francs for the steak alone. The wine consumed is primarily responsible for the monster. Guests enjoyed five bottles of Pétrus and two bottles of Pétrus 2009, Chateau Margaux and a bottle of Louis XIII. They ended up shelling out a whopping 129,000 francs for it.
But is this amount, which far exceeds the average annual income of the Swiss couple, really justified or is Salt Bae robbing its customers with it? For Tobias Gysi (46), wine academic and Swiss wine sommelier, the latter is clearly the case.
According to Gysi, Pétrus is one of the best Merlots in the world. Being available only in very limited quantities, the wine is a collector’s item among connoisseurs. “Unfortunately, these wines are often not drunk at all, but only serve as investment items,” says expert Blick Wein.
Price difference in tens of thousands of francs
However, if you look at the price of fine wine, you will realize that Salt Bae is charging their customers much more than the actual market value of the wine. “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 two bottles is “totally excessive”.
The same goes for a bottle of Chateau Margaux. Here, too, Gysi feels a setback. A top vintage usually costs less than 1,000 francs. The 4,000 francs that Salt Bae is asking for is too high. This is also the case with the Louis XIII bottle. 11,000 francs flowed into the restaurant’s coffers. However, for a noble cognac, it is normally salted “only” 3000 francs. (cd)