The interiors are a mix of earthy and industrial, with quirky chairs in burnt orange, apple green and dark olive.
Natural light spread over floor-to-ceiling windows, and an outdoor pavilion offers beautiful views of the River Danube
Chef Peter Petráš menu is one quarter vegetarian and gluten free, comprising a tempting mix of local Slovakian, Mediterranean and Eastern specialties such as the potato pancakes with fried chicken livers and rye bread and gluten-free bruschetta with beetroot, horseradish, apple and ricotta cheese. Drinks list includes inventive creations as honeybush iced tea with sea buckthorn, mint, mullein flowers and agave syrup.
- sobota, czerwca 08, 2013
- 0 Comments
