Sincerest love is love to food…
In the groundfloor there is a wood-metal-stone styled restaurant, bar with a wide vine selection (82 places), where your can find traditional regional slovak meals as well as international dishes, there is also agreeable sitting near the chimney place.
The enjoyable feeling of convenience is amed by nice live music and small fountains.
The restaurant is meet for the weddings, jubilees, special occasions… There is also a smal wintergarden (44 places) and sommer terrace whith wide menu from grill meals.
Three questions for the chef:
Which food would you cook for eskimo?
"Seal liver, so that he gains no wight. And as a side-dish slovak pork meat."
What is the most bizarre meel you have ever cooked?
"Well, baked bull awhole with its 400kg was quite a challenge."
What is your most favourite ingredient?
"Bouillon maggi and herbs mixed with fresh butter into a soup. For steaks there is a barbecue spice."
Bon appetit the chef of Hotel Sobota
