About our

RESTAURANT

For decades, Savoy Café in a legendary Carlton building used to form an atmosphere of Bratislava. Nowadays, new Savoy Restaurant redefines the concept of traditional Slovak cuisine. Our À la carte prepared by the chef Jozef Riska offers exceptional meals combining the essence of old recipes and luxury of current culinary trends. The ambience of the place is highlighted by legendary photographs of 1950s-to-1970s Bratislava taken by famous Slovak photographer Karol Kállay.

The best

FROM OUR FIELDS, RIVERS, FARMS AND WOODS

We guarantee our meals being prepared from fresh ingredients, quality herbs and spices, all supplied by verified providers.
That is the only way how to make the gourmet experience perfect.

Sunday Lunch

MENU ON 26TH MARCH 2017
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FOR PARENTS

Creamy wild garlic soup

Brisket and pork tenderloin
with kale stew and baby potatoes

Banana Chocolate cake

FOR PARENTS – VEGETARIANS

Creamy wild garlic soup

Kale stew
with poached eggs and baby potatoes

Banana Chocolate cake

FOR CHILDREN

Creamy wild garlic soup

Chicken sauté
with rice and corn

Banana Chocolate cake

Taste our

CHEF’S SPECIALITES
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HOCK TERRINE FROM SUCKLING PIG

pickled baby onions and mustard espuma (7, 9, 10)

100g / 8,90 €

TRADITIONAL TRIPE

with fresh bread (9)

250ml / 3,90 €

KIDNEYS ON A SMOKED HAY

mashed potato with homemade onion mustard and vermouth sauce (7, 9, 10)

200g / 8,90 €

CRUNCHY SALTY CARAMEL WITH HAY ICE CREAM

chocolate crumble and dried strawberries (1, 3, 7)

120g / 5,90 €

News

RECENT NEWS
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Gallery

INTERIOR | KITCHEN | FOOD
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A few words

WITH CHEF

COOKING IS PLAY

And when the taste of meals is on 100 %, the plating comes into play. Because you eat also with your eyes. “I enjoy playing with the design of meals I prepare. First thing guests see is a beautifully served meal on a plate, and only after that, they will taste it,” the chef explains.

When arranging food on a plate, he first cares about guests´ preferences. “After all those years of cooking experience, I´ve learnt from guests, that traditional meals do not need an exaggerated styling. The important is taste and the portion size. Therefore, for example when cooking my favourite sirloin steak with cream sauce, I serve it to the guests as they prefer it – without dumplings cut into shapes or foam sauce,” he adds with smile.

Jozef Riska

Executive Chef

A few words

WITH CHEF

COOKING IS PLAY

And when the taste of meals is on 100 %, the plating comes into play. Because you eat also with your eyes. “I enjoy playing with the design of meals I prepare. First thing guests see is a beautifully served meal on a plate, and only after that, they will taste it,” the chef explains.

When arranging food on a plate, he first cares about guests´ preferences. “After all those years of cooking experience, I´ve learnt from guests, that traditional meals do not need an exaggerated styling. The important is taste and the portion size. Therefore, for example when cooking my favourite sirloin steak with cream sauce, I serve it to the guests as they prefer it – without dumplings cut into shapes or foam sauce,” he adds with smile.

Jozef Riska

chef of Savoy Restaurant

Online reservation

Please fill in the reservation form
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Online reservation

Please fill in the reservation form
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Contact

Carlton
Hviezdoslavovo námestie 3
Bratislava
www.savoyrestaurant.sk
info@savoyrestaurant.sk

OPENING TIMES

Breakfast: 6.30 to 10.30
À la carte: 11.30 to 22.00

WE ARE GLAD TO OFFER YOU 2 HOURS PARKING in Carlton Garage in case you choose from main meals, salads or starters.

+421 2 5939 0400

Contact

Carlton
Hviezdoslavovo námestie 3
Bratislava
www.savoyrestaurant.sk
info@savoyrestaurant.sk

OPENING TIMES

Breakfast: 6.30 to 10.30
À la carte: 11.30 to 22.00

WE ARE GLAD TO OFFER YOU 2 HOURS PARKING in Carlton Garage in case you choose from main meals, salads or starters.

+421 2 5939 0400

Carlton
Hviezdoslavovo námestie 3
Bratislava
Reservation

+421 2 5939 0400

Breakfast: 6.30 to 10.30
À la carte: 11.30 to 22.00
Savoy Restaurant © 2017.