Address: Ružovná dolina 18
Hours:Every day, 11:00-23:00
Reservations:Yes - (Tel.: 521-5557)
English menu: No
Credit Cards: No
Recommended: Whole heartedly
You won't see traditional shards of smashed plates, nor is sitting next to a swimming pool quite the same as sitting on the shore of the Aegean, but at the Delfín restaurant - which opened about one and a half years ago - you will find authentic Greek cuisine, delightfully prepared and attentively served.
Live music awaits you on the outside patio which is covered by a large awning. The shelter is pleasantly cool and free of those nasty critters that love to walk over your food. Real olive oil on your table - the only restaurant in Slovakia we have found that serves it on your table - is a sure sign of a quality restaurant.
The menu is temptingly full of what makes Greece special. Fresh salads with real feta cheese, lightly fried spanikopika triangles (called spinach strudel on the menu), aromatic and ample Kakavia (fish soup), and baklava drenched with honey and nuts. Sitting under the Corinthian columns and sampling a little Metaxa wine, it can be a real feast!
We tried several dishes and recommend you take a few friends so that you can order lots of the smaller items to sample the variety. We especially savored the cheese strudel, marinated octopus salad, shrimp on the barbie, and the moussaka (ask your waiter to leave the catsup off). Also on the menu are mouth-watering Gyros and Souvlaki dishes. Add a tzatziky sauce for a bit more flavor, and order extra Greek bread which is thick, homemade and warm.
If you work in this section of town, close to the Hotel Astra and the new Bratislava Business Center, then Delfín is an excellent choice for a light meal, or a casual business lunch. If not, it is still definitely worth the journey to indulge in a full dinner. With food as good as this, we plan to make the trip there often.
Dinner for two with three beers was 537 Sk before tip. There was no cover charge even though there was live music.
5. Jun 1997 at 0:00 | Michel Litt and Graham Wood