Hours:Mon - Sat, 11:00 - 23:00, closed Sunday
Cuisine:Slovak and Italian
Across from the large indoor market, Tržnica, Leonardo offers good cuisine with friendly service in pleasant and modern surroundings. It is close to public transportation and there is ample street parking available. The décor and furnishing are contemporary with a bar upstairs and the restaurant downstairs seating 30. There is also a separate room for 25.
The only way to describe the food at Leonardo is meat with varying combinations of cheese, ham, peas, tomatoes, and hot peppers when the dish is spicy. That having been said, the food is well prepared and of very good quality.
The prices are very reasonable, ranging from 50 to 110 Sk for most meals. The various dishes have explanations of what they are, which is also very helpful in choosing your dinner. In cases where there are extra charges for decagrams, the amount is provided right alongside the name on the entrée, a feature that we like. No couvert is charged although the garnish costs 7.50 Sk.
The most expensive item on the menu is the Chateaubriand (200 Sk). Least expensive is argentínska zelenina (Argentinean vegetables-35 Sk), a combination of vegetables, mushrooms and egg. The menu has poultry, beef and pork dishes. No fish is served. Five or six salads are available (12 - 22 Sk).
Vegetarians have a number of interesting choices including a vegetable plate with cheese (47 Sk). fried mushrooms (43 Sk) and milánske risotto (Milanese risotto) (49 Sk). Desserts are the usual compotes (21 - 25 Sk), ice cream sundaes (26 - 34 Sk), and fruit cups (27 - 29 Sk).
Paul tried the plnené morčacie prsia (stuffed turkey breast - 109 Sk) which was served piping hot, with a ham and cheese filling. Madeline sampled the spaghetti Brescia which was cooked al dente in a sauce of - you guessed it - ham, mushrooms, tomatoes and cheese. We both enjoyed our meals and think you will enjoy dining at Leonardo too.
Paul Zendzian and Madeline Vadkerty are the authors of Bon Appetit, Dobrú Chuť, Bratislava!, which is available at select bookstores and news stands.
24. Sep 1996 at 0:00 | Paul Zendzian and Madeline Vadkerty