The story
SLOWENSKÁ in Poprad delivers modern Slovak cuisine rooted in the Tatras, earning a 13.5 rating from Gault&Millau for its precise execution and local provenance. Chef Rastislav Fecho builds every dish on ingredients sourced directly from regional farms, skipping all semi-finished products. The kitchen highlights rainbow trout from Nová Lesná and beef from Važec. House-made pirohy and fragrant bread anchor the menu in tradition, while a dedicated pantry shop displays selected meats and cheeses for visitors to purchase.
The menu balances creative techniques with traditional Slovak cooking, offering dishes like a refined trout version of the classic treska starter. Lamb arrives stuffed with garlic and rosemary, resting on a bed of groats and breadcrumbs that provide a delicate crispness against a creamy pepper sauce. Grilled sirloin medallions pair with herb butter and king oyster mushrooms, and venison back roasts in breadcrumbs served alongside a potato-beetroot puree. Sweet finishes include fried šúľances with yolk cream and a carrot cake that the guide praises as a specialty.
Bright wood and natural tones define the interior, which mirrors the architectural style of Gedeon Majunkeho to fit the local character. Thirty varieties of juniper spirit fill the borovička bar, inviting guests to taste regional distillations. The house butcher shop offers cured meats and artisanal cheeses for takeaway. Harvest-driven menus ensure the kitchen adapts to whatever the Tatras provide each season.
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