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The oldest and most venerable Chinese restaurant in the city, located below the castle where the old Jewish quarter used to be before it was bulldozed in the 1960s to make way for the New Bridge. Portions are generous, the vegetables crisp and the entrees well spiced. Peking duck is the king of this Szechuan-dominated menu, and Tsing tao beer the court jester.
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Slovakia’s first all-sushi restaurant, Kikaku’s interior is also cold and bare in the traditional Japanese style. The sushi is just as fresh as and a bit cheaper than Tokyo’s, and the special mixed dishes (rice, vegetables and sushi) help make the food more attractive to the uninitiated. One of Kikaku’s greatest assets is its proximity to the Slovak National Theatre.
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Following the disappearance of the Maharadza Indian restaurant near the castle, Krishna remains the capital’s best choice for Indian cuisine. Located near the airport and a 15-minute taxi ride from downtown, Krishna can’t be said to be convenient, but the warmly decorated interior and the tandoori specialities (try the lemon shrimp soup and the rogan josh lamb) will keep you coming back once you take the trouble to visit. Closed Sunday evenings.
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The Palatin is significantly more expensive than other Chinese restaurants in the city, but it offers a correspondingly more luxurious experience, with stylized lions guarding the entrance in the courtyard of an historic building and attractive crockery and table presentations inside. Original Szechuan chefs specialise in meat dishes—try the house crispy duck or the gun bao prawn.
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Both Japanese and Thai cuisine are on offer here, and the staff are knowledgeable enough about both to help guests through the menu, particularly with the sushi, of which there are 12 kinds. Sushi connoisseurs say the Tokyo serves the real thing, and you don’t have to acquire the taste to love the crab soup. But the Thai menu is far more accessible, with its spicy soups and coconut milk dishes. Entrance is on the side street Strakova.
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