Bratislava Food Guide: 10 Must-Eat Restaurants & Street Food Stalls in Bratislava

Restaurant Houdini, which is part of the hotel, offers its hospitality to visitors in search of culinary values. This restaurant's menu, marked by the style of the young and creative chef, Michal Škrabák, reflects the influence of European cuisines. Houdini gradually focuses on Slovak and Central European meals and original recipes made from ingredients of the season. Meals are prepared not only with the passion of a man passionate about his profession, with respect for the gifts of nature, but also through the use of modern food processing technology (sous vide), which brings new surprising tastes and flavors and enables their preservation and underlines their taste and nutritional qualities Free parking in garage of hotel Marrol's for restaurants guests.

Rodinný podnik v centre Bratislavy zameraný na taliansku kuchyňu, ktorý sa už 10 rokov snaží svojim hosťom po každej návšteve zanechať príjemnú, pozitívnu emóciu. To všetko za pomoci poctivého čerstvého jedla, priateľského servisu a útulného prostredia. IG : gatto_matto_familly #gattomattofamilly

Our burgers from carefully-sourced meat are daily prepared and cooked to order, to eat in or to take away. We also offer American pancakes, wraps, sandwiches, fresh salads, delicious drinks and cocktails. Our kitchen is open from Monday to Saturday till 10 PM, in Sunday till 8 PM.

GOD BLESS YOU “God bless you”, this is how also maltsters greet each other and this greeting is also in the house. “The process of brewing of our beer starts with the selection of the raw ingredients of the highest quality. Brewing is done by a traditional technology of double malting using traditional raw ingredients: malt, water, hops and yeast, nothing else to be added. It is brewed exclusively from hops of the highest quality, sourced from Zatevec region. Water used for production is filtered and adjusted. Our beer is the beer of Pilsner type, it is produced by the standard process of bottom fermentation,” says maltster Peter Pramuk. Besides the technology of the highest quality, the process of the beer production is imbedded also in the soul of three owners – beer fans who a few years ago were observing the conceptions of minibreweries with restaurants all around the world. They insisted that beer should be bitter exactly to their taste. And this was something that excellent maltsters – Mr Brauner and Mr Pramuk – have perfectly mastered. WHERE NICE BEER IS BREWED… In order to produce 12 degree beer, the main fermentation takes 8 to 10 days, next fermentation takes 4 weeks. Beer is not filtered or pasteurized, and so it contains live yeast. Beer is carbonized which means that oxidation or beer aging is prevented. Since unfiltered beer does not come into contact with oxygen, rotting is avoided which has a positive impact on its quality. Subsequently, nice hop odour of beer is released and its repletion or greater taste richness is emphasized. THERE MUST BE A GOOD CUISINE. Traditional, conservative, sound and hearty cuisine which goes with beer tries to follow original Pressburg formulas. Naturally, the cuisine is today technologically totally different but some traditional procedures in recipes work till nowadays. The chef Frantisek Sipos stresses the seasonality of some meals or raw food like asparagus, mushrooms, venison or slaughter season which will vary the rigid menu a là carte. Also sweet meals like “sufrle” (dumplings) come from Pressburg. Other caloric calibres are meals proved by decades, for example beef sirloin in cream sauce, dill sauce and homemade dumpling, roast knee or deliciously served brewery delicacy or tartar steak and toast.

Our bistro is situated in a house built in a rare cubic architectural style. We bring to our clients a balance of what they know and what may surprise them.