The story
Chef Zdenko Kramarčík leads the kitchen at Izakaya in Žilina, where modern Asian cuisine meets an open layout designed for observation. Visitors watch the team work around a Josper charcoal grill that imparts a distinct smoky depth to every plate. The culinary approach respects regional foundations while freely crossing borders, a philosophy that recently earned the venue a score of thirteen from Gault&Millau. Knowledgeable staff guide guests through the menu, ensuring each course finds its proper balance before reaching the table.
The menu highlights share plates that encourage communal dining alongside heartier grilled selections. Kimchi mango prawns arrive coated in a sharply seasoned sauce, while pork cheeks simmered until tender rest on a purée of Jerusalem artichokes and roasted peanuts. A pronounced hoisin glaze ties the meat to the side, which features a lightly pickled pear for contrast. For those preferring red meat, the Josper grill handles dry-aged Slovakian rib eyes and Japanese wagyu cuts served with kampot pepper or truffle aioli.
Sommelier Tomáš Šajgal curates wine pairings that complement the Asian-inspired menu, drawing from Spanish cavas, Italian proseccos, and selected global vineyards. The adjacent bar prepares house fermented cordials and signature mixes built around yuzu, matcha, shochu, and homemade ginger beer. Guests can reserve tables in the main hall, book the private salon for gatherings, or step onto the summer terrace for evening dining under the sky. The entire setup encourages relaxed conversation while keeping the focus firmly on the food and drink.
Recognition
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