The verdict is in: Slovakia now has its own culinary champions, officially recognized by the iconic toques of the French restaurant guide, Gault&Millau.
On June 2nd in Bratislava, the very first Slovak edition of the Gault&Millau guide was introduced—an official nod that Slovak gastronomy has truly earned its place on the global stage.
The guide, famous for its signature yellow cover, is now available in 17 countries, with Slovakia joining the ranks of France, Austria, Japan, and Switzerland. The Slovak edition features 194 establishments: 146 restaurants and 48 popular, laid-back spots in the POP category. Anonymous inspectors evaluate venues using a comprehensive system, scoring the quality of food, service, atmosphere, authenticity of ingredients, and overall value for money.
The Best of the Best
The gala's brightest star was ECK, awarded the highest score in the guide. Its chef, Daniel Tilinger, was also named Chef of the Year. Rising talents Lukáš Heuser (ORIGIN, Lučenec) and Patrik Pokrývka (Sissi Restaurant) received special recognition, while Mäso od Romana earned the title of Best POP Restaurant.
Just like in the Hungarian Gault&Millau system, Slovakia uses a strict 1-to-20 scoring scale, where the overall dining experience matters just as much as the food itself. Being featured in the guide alone is already a mark of quality, creativity, and professional dedication. This first Slovak edition is not only a major milestone for local chefs and restaurants, but also a source of inspiration for the wider region. In Hungary, more and more talents and new venues gain visibility each year, and Slovak peers are setting an excellent example of how to reimagine tradition, champion local ingredients, and stay open to global influences.
As Slovak lead inspector Michal Ondriš put it: “It fills me with pride and excitement to see how far Slovak gastronomy has come. The arrival of Gault&Millau in Slovakia is clear proof of our culinary development. The number and quality of restaurants featured in this respected, internationally standardized guide speak for themselves.”
And indeed, from now on, anyone looking for an exciting, high-quality dining experience in Slovakia no longer has to guess—just open the yellow book or visit gault-millau.sk and let the culinary journey begin.
Good Hospitality is Within Reach
Slovakia has officially made its mark on the gastronomic world map. Chefs, restaurateurs, and food lovers in both Slovakia and Hungary can celebrate this shared success, as Central Europe becomes an increasingly exciting destination for culinary adventurers.
Gault&Millau Hungary is also preparing for a new edition, set to launch in fall 2025, in both Hungarian and English, available in print and online. Like its Slovak counterpart, the Hungarian guide highlights not only high-end dining in the capital, but also outstanding countryside restaurants, wineries, and artisanal food producers. The goal is to spotlight top talents, emerging trends, and hidden gems—whether you're after refined fine dining or a cozy rural eatery.
The guide’s chief inspector, Csaba Harmath—an acclaimed expert in gastronomy—personally ensures its objectivity and high standards. Gault&Millau’s message in Hungary is clear: good hospitality isn’t a luxury, but an accessible joy. All it takes is a bit of curiosity, an open mind, and of course, the iconic yellow book to guide you to the best flavors.