Pod Baštou is a bastion of local ambiance and cuisine

If you're looking for a place where the locals go, search no further. Pod Baštou is a wine cellar offering hearty Slovak meals at reasonable prices. Tucked away on a cobblestone street around the corner from Michalská Brána, you can't miss it -just look for the recently-added Coca-Cola sign hanging over the doorway.
The wine cellar is two flights down in pleasant surroundings with vaulted brick ceilings and dark wood paneling. Romantic lighting adds to the relaxed atmosphere. Good ventilation keeps the wine cellar from getting too smoky.

Address: Baštova 3
Phone: 331-765
Cuisine: Slovak
Hours: 11:00 - 23:00 daily
Reservations: recommended
English menu: no(German)
Credit Cards: none
Recommended: highly


If you're looking for a place where the locals go, search no further. Pod Baštou is a wine cellar offering hearty Slovak meals at reasonable prices. Tucked away on a cobblestone street around the corner from Michalská Brána, you can't miss it -just look for the recently-added Coca-Cola sign hanging over the doorway.

The wine cellar is two flights down in pleasant surroundings with vaulted brick ceilings and dark wood paneling. Romantic lighting adds to the relaxed atmosphere. Good ventilation keeps the wine cellar from getting too smoky.

Pod Baštou seats 75 and offers many types of food, including poultry, fish, pork, veal, game, beef and vegetarian dishes. The menu is in German and Slovak. We were amused to see that the German translations didn't always match the Slovak description. Service is friendly and attentive. Low, almost inaudible music played in the background.

As a wine cellar should, Pod Baštou offers a variety of wines - six white and five red bottled table wines, red and white cask wine, two sparkling wines and three dessert wines. We tried a "veltlín zelený" white cask wine which was fine.

Our meal began with "fazulóvá polievka," or bean soup, a Slovak speciality consisting of white beans with sausage and pork in a piping hot broth. The spicy stuffed ham roll is exactly that. This small and colorful dish was a bit too heavy on the onions but is a nice way to liven up your palate before the main course. The venison medallions were prepared in a delightfully tasty wine and blackberry sauce. The meat was tender and the helping was ample.

The serving of breaded veal was also generous. Try the stuffed pork chop with peas, ham and cheese. It's lightly breaded but not greasy. If you're in the mood for poultry, sample the "turkey CIF," which is turkey breast in a pineapple and peach sauce that still strayed away from being overly sweet. The salad bar had only six items, but they were attractive and fresh. The "palacinky," or crepes, were loaded with nuts and rum-soaked raisins with chocolate and whipped cream.

The most expensive item on the menu is a 1 kilogram (2 pounds) portion of fish, at 525 Sk per person. Most dishes range from 150 to 180 Sk. The least expensive dishes cost 44 Sk for fried mushrooms or mushrooms with garlic. There is a cover charge here of 10 Sk a head, and the garnish is also an extra, costing 3 Sk. Bon Appetit!

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

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