The experiential restaurant ECK in Bratislava is surrounded by vineyards with a view of Devín Castle. (source: Facebook - ECK restaurant)
Slovakia has yet to earn a single Michelin star, but its fine dining landscape has just received global recognition of a different kind. On Monday, the French gastronomic authority Gault&Millau published its first-ever Slovak edition, awarding coveted “toques” – the guide’s signature chef’s hats – to nearly 150 restaurants across the country, according to the youth-focused website Closer.
Leading the debut list is ECK, a high-end restaurant owned by multimillionaire Patrik Tkáč and his family. It received four toques and a score of 18 out of 20 – the highest rating awarded in Slovakia this year. The restaurant’s head chef, Daniel Tilinger, was also named Chef of the Year.
While no Slovak restaurant reached the elusive five-toque mark, reserved for the most exceptional kitchens worldwide, ECK’s score places it firmly in the category of “very high-level cuisine”. Nine restaurants across the country received three toques: Gašperov mlyn in the High Tatras; Edomae Sushi Matsuki, Riverbank, Arte and Irin in Bratislava; Semillon in Vráble; Origin in Lučenec; Bistric in Záhorská Bystrica; and Seven Restaurant Café in Košice.
Gault&Millau’s inspectors visited hundreds of establishments anonymously over the past year, ultimately compiling a guide of 194 venues. Of these, 146 were assessed for their culinary excellence, while 48 others – listed under the guide’s “POP” category – were recognised for their creativity, popularity or casual flair. The top performer in that group was Mäso od Romana, a butcher-restaurant hybrid in the capital.
The guide’s arrival in Slovakia has been hailed as a milestone by local experts. “I feel an enormous sense of pride,” said Michal Ondriš, head inspector for the Slovak edition. “The presence of Gault&Millau confirms just how far Slovak gastronomy has come in recent years.”
Restaurants were grouped by region: Bratislava and its surroundings led with 59 rated restaurants and 23 POP venues, followed by central Slovakia (40+8), eastern Slovakia (26+10), and western Slovakia (21+7).
Despite the absence of Michelin, the Gault&Millau guide now provides an authoritative benchmark for Slovak chefs and restaurateurs seeking international acclaim – and for diners eager to explore the country’s evolving culinary identity.
Gault&Millau guide map. Click on the image to view the map. (source: Gault&Millau)
