U Konzula a real treat for two

Special dinners for two at very reasonable prices dominate the menu at U Konzula. The chef has selected three wonderfully interesting meat combinations that, at 300 grams, fit two tummies with room to spare: the Konzul, with pork, beef and turkey (209 Sk), the Šefa kuchyne of pork steak and venison rump steak (230 Sk), and the Exotic, made from pork and turkey (198 Sk). There's also a truly different fish special - trout and shark fillets (140 Sk plus an additional 5 Sk for every 10 grams extra). For starters, try some non-Slovak fare such as fried shark (79 Sk) or zverina (venison) served either in a guláš (60 Sk) or with apples (94 Sk).

Address: Palisády 40
Phone: 533-4301
Cuisine: Slovak
Hours: 11:00 - 23:00 daily
Reservations: recommended
English menu: no
Credit Cards: VISA, AmEx, MC, Euro
Recommended: highly


Special dinners for two at very reasonable prices dominate the menu at U Konzula. The chef has selected three wonderfully interesting meat combinations that, at 300 grams, fit two tummies with room to spare: the Konzul, with pork, beef and turkey (209 Sk), the Šefa kuchyne of pork steak and venison rump steak (230 Sk), and the Exotic, made from pork and turkey (198 Sk). There's also a truly different fish special - trout and shark fillets (140 Sk plus an additional 5 Sk for every 10 grams extra).

For starters, try some non-Slovak fare such as fried shark (79 Sk) or zverina (venison) served either in a guláš (60 Sk) or with apples (94 Sk).

Paul started dinner with a rich, thick cabbage and sausage soup (21 Sk) and a cold Radegast draught (20 Sk). Madeline chose the cucumber salad (26 Sk), which turned out to be bland. U Konzula has a tree-lined patio which opens up onto a quiet courtyard that seats 20 and a larger dining room inside that seats 35, accompanied by a small bar. Service was both attentive and prompt and ranks as some of the best we've received in Bratislava.

The menu offers several choices of main courses among fish, poultry, meat and vegetarian dishes, costing between 85 and 110 Sk, with the most expensive being the beefsteak with ham and eggs for 139 Sk and the least expensive being halušky at 49 Sk.

Paul's personal choice is jelení chrbát na šampiňónoch (deer's back smothered in mushrooms) for 90 Sk. It was among the tastiest we have had in a long time, a big helping served with new, roasted potatoes and covered with mushrooms in a rich and delightful sauce. Had the mushrooms been fresh rather than canned, this would have been truly an exceptional meal.

Another tempting dish is the srbský bravčový rezeň pikant (Serbian spicy pork filet) for 96 Sk. Madeline, however, chose something else: the morčacie soté (sautéed turkey), which ran for 119 Sk. This dish was cooked to perfection, slightly spicy as it should be and moist. It was one of the best sautés we've ever had.

The palacinky (30-34 Sk) were superior, as they were fresh, hot and served with just the right amount of walnuts and chocolate sauce. Madeline had a tall fruit cup (35 Sk) that was topped with a tad too much whipped cream. Although the fruit tasted canned, the syrupy flavor was not there. Our total bill (including two beers) came out to be 403 Sk, which is certainly reasonable considering the quality and quantity of what we ate. U Konzula is one restaurant that is not to be missed.

Paul Zendzian and Madeline Vadkerty are the authors of Bon Appetit, Dobru Chuť Bratislava!, which will be published by the end of this year.

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