The story
Doma u nás in Poprad presents a considered approach to modern Slovak cuisine, anchored in the region’s seasonal rhythms. Chef Erik Volk guides the kitchen with a methodical focus on local produce and time-tested techniques. Traditional ingredients receive careful treatment, bridging heritage flavors with contemporary precision.
Lightly smoked salmon trout arrives dressed with caviar, fresh herbs, and beetroot for a clean finish. The gentle smoking highlights the fish while the earthy root vegetable grounds the plate. Roasted duck leg follows with a glossy demi-glace and sweet and sour cabbage. Rowan berries and chestnuts provide necessary texture against the tender meat.
The dining room occupies a 700-year-old burgher house on the main square of Spišská Sobota. Stone walls and warm timber combine with recessed bookshelves to create a quiet, residential feel. Guests often visit for the Gault&Millau 14.5 rating, which reflects the consistent execution of this Slovak kitchen.
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