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The Hungarian cuisine may be cheap, but it’s authentic and true to Bratislava’s cultural roots. Gazdovsky dvor, with its chequered tablecloths and gypsy music, is styled after the Hungarian country inn known as a csarda. Try the stuffed peaches, halaszle soup, fried camembert, venison pie, goulash and somloi sweet dumplings. Lone diners will not feel awkward in this warm environment.
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Without a doubt the best Slovak cuisine in the city, thanks to head chef Frantisek Janata, whose work won three bronze medals at the Culinary Olympics in Germany in October 2004. The restaurant’s wild boar and venison are legendary. The atmosphere is semi-formal and, although the facilities aren’t as luxurious as those of the Old Town competition, the clientele continues to be attracted by the reasonable prices and the uncompromising local flavour.
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The same extensive reconstruction that turned the Hotel Dukla into one of the best in the city also made the bright and high-ceilinged St Hubert Restaurant a contender for top-rated dining. Game dominates the menu, just as hunting trophies decorate the walls. Sommelier Branislav Pospis has put together one of the country’s best wine lists.
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