The story
PaB Kuszmannov Bazár in Tatranská Lomnica reinterprets Austro-Hungarian cuisine with precise technique and mountain ingredients.
Chef Jaroslav Bachleda built his career across German kitchens before returning to the High Tatras to lead this historic venue. He draws directly from Austro-Hungarian culinary archives, filtering them through modern plating and local sourcing. This approach earned the kitchen a Gault&Millau rating of 13.5 for 2026, recognizing the balance between historical reverence and technical execution. You will find bread dumplings cut with contemporary geometry alongside slow-cooked meats that demand nothing but a fork.
The signature pork cheek goulash rests in a dark beer reduction topped with crisp bacon foam and sliced leek. It arrives with a bread dumpling that holds its shape without losing its traditional crumb. For lighter evenings, the kitchen shifts to tomato acini di pepe dressed with wild garlic and salted cow’s cheese. Every main course pairs deliberately with their cellar selections.
Wood paneling and stone accents frame the dining space, echoing the architectural language of the former empire. A carved Franz Joseph figure sits near the bar, anchoring a room where diners navigate Austro-Hungarian cooking alongside local craft beers. Guests pour their glasses from taps carrying names like Franz Josef and Maria Theresa, drawn straight from the Pálffy estate. The evening concludes with their renowned beer custard cake, finished with toasted almonds and rhubarb.
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