Saluhall provides a hub for San Francisco’s vibrant food scene and opportunities for its many local food entrepreneurs, featuring independent local restaurants and chefs from the Bay Area. With a capacity for 450 seats, the space features lively bars, five local independent food vendors, an in-house bakery restaurant, vegan burger bar and soft-serve station. It will operate between 08.00 and 22.00, seven days a week.
“As our recent ‘Life in Communities’ report revealed, the beating heart of community often resides in the shared experience around food,” states Cindy Andersen, Ingka Centres Managing Director. “Saluhall embodies this essence, not just as a culinary destination, but as a beacon of hope for Market Street. With its Swedish roots and Scandinavian-inspired flair, Saluhall stands as a celebration of local heroes and a hub of cultural connection and togetherness. We believe in the potential of this iconic district to be a center of community, culture, and sustainability. Saluhall represents our vision to revitalize urban spaces, creating environments where people connect, businesses thrive, and the city’s spirit shines. This is our commitment to San Francisco, a city we are proud to call home.”
Smörgåsland, the in-house bakery restaurant, has been developed for Saluhall and Ingka Centres by Claus Meyer & Ko, with the renowned Danish chef and entrepreneur helping to introduce Scandinavian-inspired, plant-forward dishes that are predominantly seasonally and locally sourced. Claus has also lent his expertise to the Cooking Skola which offers cooking lessons and demonstrations to inspire a love of plant-forward cuisine from around the world. cuisine from around the world.
“San Francisco’s food scene is a constant source of inspiration, with pioneers like Chad Robertson and Alice Waters leading the way,” says Claus Meyer, Culinary Entrepreneur. “Building on that incredible foundation, we’re excited to bring a taste of Copenhagen’s vibrant food culture to the Bay Area. Our experiences fostering the Nordic Cuisine movement in diverse communities – from East New York to Bolivia and Morocco – have taught us valuable lessons about celebrating local ingredients and building strong connections through food. Through Saluhall, we hope to further enrich the Mid-Market street food scene by sharing these learnings and collaborating with San Francisco’s culinary talents”
Saluhall will be operated by KERB, experts in incubating new food businesses. Saluhall offers a home to five exciting local food entrepreneurs, from the Bay Area, and will employ over 50 people from the local area. Saluhall means food hall in Swedish, and will focus on making plant-forward, community-centered and sustainable food available to the many people, offering San Francisco affordable, everyday experiences in a comfortable, safe and elevated culinary venue that reflects beautiful Scandi design.
“We’re thrilled to see Saluhall come to fruition,” adds Ian Dodds, Co-founder of KERB. “We champion the power of local, independent food and beverage in creating vibrant cityscapes, and Saluhall is our platform to showcase and empower incredible Bay Area vendors and chefs. Yes, we have ambitious goals, but at its core, Saluhall is about fostering a fun, unpretentious, and delicious experience. Launching it in the heart of this dynamic and progressive food city is an exciting challenge, and we’re confident San Francisco will embrace it.”
Split over two stories, architects Stiff + Trevillion have shaped a Scandinavian-style Market Hall event and entertainment space at the heart of San Francisco’s Mid-Market district that aims to deliver a crossroads of culinary experiences and community events that offer something for everyone. Saluhall borrows Nordic motifs to evoke a shared space where all are welcome, and which celebrates natural materials and forms.
Ingka Centres is part of the same parent company, Ingka Group, as IKEA. In a nod to their close relationship with its sister business, a simple Scandinavian style chair in an array of finishes and proportions was also specially designed for the space in partnership with IKEA.
Stéphane Keulian, F&B Concept Development Leader, added: “Saluhall is a vibrant hub where people can connect, unwind, explore, and savor new experiences. Reflecting the principles of Scandinavian hospitality, Saluhall fosters meaningful connections through the joy of food. We’ve meticulously chosen vendors who share our vision, bringing unique perspectives on plant-forward meals and showcasing more sustainable food options. Think of Saluhall as your go-to community spot, where every dish tells a tale and every visit promises a culinary adventure. It’s a place where community thrives, inspiring conscious food choices and embracing a forward-thinking dining culture.”
Choosing San Francisco as the location for Saluhall´s debut is a testament to the local food scene and community. Whereas this trend is still more prominent in the US, Europe can also prove to be a great environment for the integration of the Saluhall concept, while, at the same time, also inspiring its communities and food scene.
