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Regional taste with touch of French cuisine

If you like tradition and quality, both the menu and the interior at St Hubert restaurant in Bratislava will hit the spot. Chef Pavol Cibulka, an apprentice of Monsieur Jean Brouilly, the renowned and successful Michelin-rated French chef, has prepared with his team a selection of specialities. The hunter-style restaurant in the Apollo Hotel has been rated as the best hotel restaurant in Slovakia several times. The walls are decorated with hunting trophies including wolf and bear skins as well as dozens of antlers which nicely complement the variety of tastes and the type of food offered. Guests who prefer spacious rooms, comfortable seating and the colours of nature will certainly find the restaurant appealing.

Potato mushroom cream soup served with chive oil and potato chips(Source: Hotel Apollo)

If you like tradition and quality, both the menu and the interior at St Hubert restaurant in Bratislava will hit the spot. Chef Pavol Cibulka, an apprentice of Monsieur Jean Brouilly, the renowned and successful Michelin-rated French chef, has prepared with his team a selection of specialities. The hunter-style restaurant in the Apollo Hotel has been rated as the best hotel restaurant in Slovakia several times. The walls are decorated with hunting trophies including wolf and bear skins as well as dozens of antlers which nicely complement the variety of tastes and the type of food offered. Guests who prefer spacious rooms, comfortable seating and the colours of nature will certainly find the restaurant appealing.

Feast on delicacies like pheasant broth with homemade noodles, venison goulash, Carlsbad dumplings, or mushroom risotto with sun-dried tomatoes, parmesan cheese and thyme in chicory sprout with sesame oil. All of these are also a part of the Business Gourmet Menu and visitors can get delicious food at a reasonable price in a stylish environment.

For those who prefer non-game specialties, vegetable salads, pasta, light chicken and fish dishes are also on offer. Another option for lunch during working days is the daily menu which costs just €6.90 and consists of a daily soup and two choices of main dish.

Look out for the seasonal menu prepared with the freshest ingredients as part of the hotel’s effort to offer variety and new choices for both the returning guests and those who would like to experience a food journey involving both local and international flavours. When the Apollo Hotel's Chef Pavol Cibulka is making selection, he is inspired by the most successful specialties of Jean Brouilly. During this autumn guests can taste potato mushroom cream soup, wild boar steak served with potato - parsley puree and autumn vegetables as well as curd dumpling with poppy seeds and apple plum puree. All three dishes are €16.50. Bon appétit.

For individual clients having lunch or dinner in the restaurant free parking is offered in front of the hotel between 11:00 am - 11:00 pm. Reservations may be made at the telephone numbers: +421 2 5596 8534 or +421 2 5596 8550, or at our email address: hotel@apollohotel.sk. The hotel and restaurant is located in the Bratislava city centre on Dulovo nám. 1, easily accessible from all the major roads and transport connections.

Topic: Cooking


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