We spoke with Olga Gershon, CEO of Sun Group, about how the brand came to life, why Tashkent itself suggests which restaurants should appear in the city, and what kind of personality Salama would have if it were a person.

— Olga, you describe Salama as an “oasis.” Why did this image become central to the concept?

Because everything started with the location. The 1970s pavilion that now houses Salama is a unique historical building and an important example of Tashkent modernism. It has so much character, texture, and detail that it naturally dictated the aesthetic of the brand.

Lightness, air, sand dunes – that’s the first feeling you get when you step inside. That’s why Salama is an oasis in the middle of the city.

— It’s rare to find such a strong location. Did it influence the visual philosophy of the restaurant?

Absolutely. When we first entered the “Blue Domes” pavilion, it became clear that the brand had to be born here.
We preserved the original architecture and modernist elements, then added Moroccan codes, soft colours, carpets, ceramics, and brass details. The result is a space you want to explore slowly, as if flipping through the pages of a travel book.

— Salama brings together three cuisines: Central Asian, Southern European, and Moroccan. Why this particular combination?

We had long been thinking about a project with a Moroccan accent, but we understood that guests also need a strong connection to place – to the region they are in.
So we boldly combined Moroccan warmth, Southern European lightness, and Central Asian depth. These culinary cultures have historically intersected through spices, trade routes, and shared traditions.

There is no project like this in Tashkent – and that inspired us.

— Which dishes could become Salama’s gastronomic signature?

That decision belongs to the guest. But we certainly have plenty to surprise them. The menu includes:

• Lamb tagine with couscous,
• Dimlama,
• Octopus stew,
• Salmon in oak leaves with vegetables,
• Modern interpretations of dolma and samsa,
• Baklava with saffron ice cream.

Some of the recipes are evolutions of our successful projects in Kazakhstan, Azerbaijan, and Uzbekistan. At the same time, presentation is just as important as flavour – we use tableware inspired by all three cultures and reinterpret familiar forms in a contemporary way.

— Salama also offers special elixirs. What are these drinks about?

For us, beverages are part of the gastronomic story as well. We create a narrative – from herbal mocktails with spices and teas to cocktails with theatrical presentation.

We have three elixirs: one for energy, one for relaxation, and one for digestion. Each is based on herbs chosen for a specific effect. For example, the energising elixir contains rhodiola and schisandra – natural adaptogens that support immunity. The calming and digestive blends follow the same principle.

Uzbek cuisine – and our menu – tends to be quite rich, so these elixirs are the perfect accompaniment to any dish.

— What lies at the heart of Salama’s culinary philosophy: heritage, emotion, or travel?

It’s a diary that we write together with our guests.

We have a clear direction – three cuisines, three cultures. But how exactly they will interact and evolve will become clear within the first month of opening. If Tashkent asks for more Moroccan flavours, we’ll host a Moroccan festival. If Central Asia takes the lead, we’ll shift the focus there. We are flexible and alive.

— Salama is more than just food. What kind of atmosphere should guests expect?

We are creating a daily celebration: live music, traditional instruments, contemporary oriental sounds, and a distinctive sense of performance.

Music won’t be background – it will be part of the journey. Our art department is preparing programmes designed to make guests feel they are entering a unique space where sound and flavour work together.

— The restaurant has three distinct areas. What experiences are they designed for?

The terrace is about daylight and open air.

The ground floor is the main dining hall – the gastronomic heart of Salama.

The second floor is a premium banquet and karaoke space, complete with backing vocalists, hosts, shows, and an atmosphere best described as “from sunset to sunrise.”

It’s a place for celebrations, parties, birthdays, and long nights filled with music and performances.

— If Salama were a person, what kind of character would it have?

Spicy, but not sharp – rich, layered, and expressive. Warm, yet unpredictable.

And I think Tashkent will love Salama for its honesty, openness, and for being all about emotion – about the taste of life.

— Tashkent is growing rapidly. How do you see the potential of the region for Sun Group’s future development?

Uzbekistan has made a powerful leap forward. We feel its momentum and will definitely continue to grow here. We are considering new locations, including Bukhara.

Tashkent is a city that tells you which project should appear next. The key is to listen to it and create restaurants for the long term, without copying templates.

— What is the next major milestone for Sun Group in Uzbekistan?

Bathhouses are one of our major upcoming projects. And, of course, one of the flagship concepts from our successful portfolio. The city is ready for it.

We are currently signing several new locations. The hardest part is always finding the perfect place – and we’re already in that process.

— And what would you like to say to the first guests who will come to Salama for the grand opening on January 29?

That they are entering a place where a new mood of Tashkent is being born. We put a lot of heart into this project so that it would become a favourite – warm, honest, and vibrant.