The story
AQUA MARIA Resort Trebišov is a third-generation family enterprise where twenty-nine years of culinary practice shape its approach to modern Slovak cuisine. Situated at the entrance to the Tokaj wine region, the kitchen relies on ingredients from the Farm Hajenka and Salaš Mária, bringing produce directly from the Zemplínske vrchy hills to the table. This connection to the land grounds the menu in the local vineyard landscape, allowing the team to update traditional recipes with contemporary techniques while maintaining a deep respect for regional flavors.
Beef cheeks braised in red wine accompany porcini mushrooms, cooked until the meat yields easily to a fork. Traditional bryndzové pirohy, a defining element of Slovak cooking, arrive dressed with pulled meat, providing a rich counterpoint to the bold flavor and golden color of the pheasant broth served with house-made noodles. The kitchen also delivers gnocchi in a creamy basil and sun-dried tomato sauce topped with roasted onions, leading to a finale of soft stuffed pirohes generously coated in butter.
The modernly furnished restaurant features a wine list that prioritizes domestic producers, excluding almost all foreign vintages to highlight local makers. Patrons can browse bottles from Tokaj & CO Malá Tŕňa while receiving service described as attentive and professional yet deeply personal. The atmosphere serves as a welcoming gateway to the area, encouraging guests to linger over a post-meal coffee in the cafe before exploring the surrounding Zemplín countryside.
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