Alexander Orlov is a restaurateur with projects in Kazakhstan, Uzbekistan, Azerbaijan, the UAE, France, the UK, Spain, the USA (New York, Miami), and Hong Kong. Currently, he is focused on business development in the Middle East, Europe, and Central Asia—including Kazakhstan, Uzbekistan, and Azerbaijan.
Among his projects are Cipriani Dubai, Gaia, Shanghai Me, Osteria La Baia, ICHU, and the Tanuki Japanese restaurant chain, and others.
Beyond the restaurant industry, Orlov’s portfolio includes the SPA sector. The flagship “Orlovskie Bani” (Orlov Baths) bath complex operates successfully in Astana. In the coming years, SPA center openings are planned for Dubai, London, Baku, and Marbella.
– Let’s start with the name. Where did the word Salama come from, and what meaning did you put into it?
– The name literally translates to “well-being.” In Turkic languages, it sounds like a greeting, and in Arabic, it is also associated with well-wishes. Overall, it’s a very positive word: it’s perceived as universally bright and welcoming across different languages. Plus, it sounds great—in Russian, Uzbek, and other languages alike. We felt this was exactly the mood we wanted to set for the project.
– How did the story of this place begin?
– It started with the space. We saw the location and were inspired by the architecture, the design, and the decor—the ceilings, the columns, the proportions. It was immediately clear that an eclectic project was needed here. Eclecticism is a blend of styles, and in our case, that applies to both the interior and the cuisine.
– Which cuisines eventually came together at Salama?
– European, National Central Asian, and Arabic. Different gastronomic directions united by modern presentation. Everything is crafted to be unexpected yet harmonious.
– The space opens out into the park, creating a special atmosphere. How important is that feeling for the project?
– It’s vital. There is a large summer terrace, and summers in Tashkent are long. The trees, the shade, the fresh air—it all contributes to a vacation-like feeling. We believe this will become a favorite spot for both locals and guests of the city.
– What was the main source of inspiration: Morocco, the Middle East, Southern Europe?
– It’s hard to pick just one. Everything came together. It’s not about literal geography, but rather images, moods, and the sensation of travel.
Sun Group is an international restaurant holding founded by restaurateur Alexander Orlov, actively expanding the gastronomic map of Central Asia and Europe. In Tashkent, the holding is already represented by iconic projects such as CuCucina, Nika, TKX, and Manana. Salama represents a new step in building cultural and flavorful bridges between regions.
– Tashkent’s gastro-map already features Central Asian and Moroccan restaurants. How will Salama stand out?
– Firstly, through modern and unusual presentation. Secondly, through ingredients. We use rare products and dishes from various regions—including camel meat, for example. We aim to surprise specifically with our combinations and details.
– Before you, this building housed “Makom” bar, which had its own audience. How are you working with the history of the location?
– To us, it’s not just about the food, but the experience. We will have musicians, DJs, and events. And, what is especially important—the second floor features a full-scale karaoke club: with back-vocalists, DJs, and show performances. You can start the evening with dinner and end it dancing until dawn.
– What feelings should a guest take away after their first visit?
– Joy and satisfaction.
– How did your creative partnership with Jakhongir Latipov come about?
– We were united by a love for culinary arts. I handle the concept, the restaurant management, and producing. Jakhongir lives here and has a great feel for the audience, working closely with the guests. This partnership makes the project stronger.
– Who initiated the launch of Salama?
– Originally, I did.
– Who worked on the visual concept of the restaurant?
– We often manage projects internally. We have designers, but the key references and the vision for the space are formed by us. Some elements here were preserved, while others were reimagined. For example, the wooden ceiling: it used to be black, but we stripped the paint, and it became one of the most beautiful elements of the interior.
– How was the menu created, and who is behind the kitchen?
– We act as producers. We formulate the idea and then invite a chef capable of realizing it. In this case, the brand chef is Alexander Telesh. He has worked with us for a long time, including in Kazakhstan, and we brought him to Tashkent for this project.
– Is there one dish that best describes Salama?
– There isn’t just one. We’ve combined three regions. From Morocco, it might be a tagine; from Central Asia and Europe, their own signature positions. The synergy is what matters.
– The project’s website says: “At Salama, the sun lingers longer than usual.” How is this sense of time created?
– From dusk till dawn. With the summer terrace and karaoke running until the last guest leaves, there are different zones and scenarios for every mood. There truly is something for everyone.
— What do you mean by “premium karaoke”?
— High-quality sound, professional backing vocalists, experienced hosts, show elements, and face control. We see that this format hasn’t existed in the city before — in effect, we are introducing a new trend.
Location: the historic heart of Tashkent
Salama restaurant is located in the “Blue Domes” Park — one of the city’s most significant and atmospheric landmarks, and a symbol of Tashkent modernism. It is a place where nature, architecture, and historical heritage come together to create the perfect setting for the restaurant’s concept.
