Bratislava is truly one of the most underrated city destination in Europe I have ever visited.
We spent a few days in Bratislava, Slovakia. It’s a city just 3 hours away from the Vienna which has its own unique charm and grace. Discovering its quaint old town is like a step back in time, without the hassle of a million tourists unlike in bigger city destinations which is a huge plus. I like a relaxed travel itinerary and Bratislava is one of those places that you go to when you’ve already traveled most of Europe – it’s a small city, but an enticingly beautiful one!
There’s one thing we found that’s plentiful – and that’s local restaurants. It could be considered fascinating as not many international chains have found themselves in the Slovakian capital yet. But the natural challenge? Well… finding a great local restaurant. But we did! And here’s our recommendation… make your way to the delectable Dolnozemská Krčma and you will thank us for this splendid tip. It is located in the center at Bratislava’s old town. We did find ourselves walking past this superb destination restaurant several times and it evoked a fun and festive ambiance every time.
We came in and enjoyed a magnificent dinner here which was curated by the talented Chef Tibor Weisz along with the captivating founder and Sommelier, Dusan Roskos. Apparently, the Chef Tibor is extremely well-traveled and has returned to Slovakia, his home country, to work and strive for a Michelin star.
Dolnozemská Krčma features traditional Slovakian food while also providing dishes with Austrian and Hungarian influences. The restaurant utilizes Slovakian ingredients, all nice and local. In that case, their menu changes quite frequently, based on whatever’s fresh really. Dolnozemská Krčma has a very original flair in that its menu is also inspired by Dusan’s decade-old family recipes of which he inherited from his grandmother. In this case, you can taste a menu that is both historical and innovative all in one roof.
We arrived quite early for dinner and were seated promptly once we came in. We were welcomed graciously with a fabulous white wine, the nichta circum muskat moravsky 2017. A classy beginning to a dazzling gastronomic meal. A basket of soft and unique brown bread was served first which is always delightful. We always enjoy starting meals with beautiful homemade warm bread with a slight crunchy exterior.
Our first course is a divine, creamy mini mushroom soup with croquette. It may be small but it was an intriguing beginning, full of flavor but light and exquisite. Plenty forget that the first thing that comes in sets the tone and having a magnificent welcome keeps the momentum and excitement up for the next dishes to come.
Next is a Delicassy ‘mangalica’ (Gastrofarma Salka) featuring luscious strips of local ham. It reminds me of proscuitto: thin, fatty, flavorful, all while not being too salty. Its served with sliced radish and horseradish. Simple and effective, this dish is a great way to proudly present local produce. This wasn’t even part of the menu that evening. The thoughtful founder, Dusan, just wanted to share something special he really likes. Truly an unbelievably marvelous and wonderful host he is.
Immediately after is a cream of cauliflower with crispy cauliflower bits garnished with smoked eel. This was enticingly ravishing and the smoked eel was incredibly delicious! Crunchy and crispy cauliflower bits were featured as well as fillet of smoked eel which was essentially swimming in beauteous cream. The white wine went really well with this dish. Shortly, I caught my husband grabbing more their perfect homemade bread to scoop up the last remnants of his soup – yes, it was alluringly delicious. His smile is hilarious and wonderfully contagious.
We were then given a glass of deep red Hungarian wine called Bock Villanyu Cabernet Franc 2015. It has a soft and spicy aftertaste which was both elegant and appealing.
The first main was the Leco, a vegetable stew with hand-made Mangalica sausage. Founder Dusan Roskos and his father traditionally made sausages during off periods of the day. This dish was so lovely with the red wine. The paprika flavor just pops. Great pairing by Dusan, of course! The flavor of the sweet onions also came up fascinatingly. The beautiful variety of flavors just explode with the bewitching wine. The dish was already delicious on its own, and the wine just elevates it to a new level of experience.
The second main is a Beef pörkölt with Viennese dumplings, mini strudel marrow and throat bacon which was boiled for 8 hours and then dried. It was quite a big and excellent dish. The beef was ideal in its softness, the pig slice was light and rich. Of course the bone marrow is insanely decadent in a ravishing way. The wine pairings are sensational once again. We had white wine that brought out the brilliant flavors. The red wine resplendently optimized the flavors of the already stunning beef. Dusan Roskos is truly a radiant and skillful sommelier. The Viennese dumplings were flavorful, soft and a bit crunchy outside. It went really well with everything else, not distracting from the core rich flavors of the dish. This dish is perfection.
The first dessert is a sweet ricotta cheese dumpling served with cinnamon and plum sauce which also went amazing with wine. It has a soft interior texture with crunchy bits on its facade. A pleasant dessert, the plum sauce adds a nice sensation to the dish. This dessert shined for me, served with a dessert wine called Gere Atulla Princeszete Villany Frici Grongyozobor 2017.
The second dessert is a classic Slovakian dessert, a warm fresh out-of-the-oven walnut bun with sweet warm milk on the side. Its simplicity is seductive. It’s a nice feeling, dipping the bun unto the warm milk, so cozy and comforting. This was a favorite of my husband.
We were very happy, feeling the settling of delicious food and drink in our stomachs. The sensational Dusan Roskos came back before we left and served us an exceptional brandy. He’s an impressive sommelier with an electrifying personality. He was so thoughtful in wanting to make us feel nice and warm as we walk back to our hotel in the evening.
Chef Tibor Weisz cooked the most exceptional dishes along with the masterful curation of the impressive founder, Dusan Roskos. We were very happy, feeling the settling of delicious food and drink in our stomachs. Dusan came back shortly before we left and served us an exceptional brandy bringing the ambrosial evening to a gratifying ending. So thoughtful in wanting to make us feel nice and warm as we walk back to our hotel in the evening. Both Chef Tibor and Dusan were impressive and electrifying in their skills.
If you’re looking to spend an impressionable evening dining in authentic and original Slovakian food and wine in Bratislava, say hello to Dolnozemská Krčma for a remarkable good time.
Thanks to Dolnozemská Krčma | Panská 248/7, 811 01 Bratislava, Slovakia | +421 908 742 485