On 24 June 2026, a special edition of the Gastrolove (un)conference will take place at ForRest Glamping near Banská Štiavnica. This more intimate format, dubbed ‘niche’, will bring together chefs, entrepreneurs, marketers, and experts in hospitality, wine, coffee, and technology. The common theme will be the future of gastronomy and its role in regional development.
Over recent years, Gastrolove has established a firm foothold on the Slovak gastronomic scene. Unlike traditional conferences, it does not rely on large stages and one-way presentations, but on open dialogue, the sharing of experiences, and authentic networking. This is one reason why the organisers refer to it as a ‘(un)conference’ – it is a gathering of a community that is actively shaping the face of contemporary gastronomy.
“The smaller capacity, closer contact with the speakers, and the ForRest Glamping setting create a space for discussions that go much deeper than at standard professional meetings,” says Dušan Káčer from OOCR Región Banská Štiavnica.
This year’s edition adds a strong charitable dimension. Proceeds from ticket sales will support the establishment of an inclusive café run by the Slovak Red Cross in Banská Štiavnica. The café will offer employment opportunities to people disadvantaged in the labour market, whilst aiming to become a natural community hub.
“Gastronomy isn’t just about food. It’s about people, stories, and values that remain in the regions. Supporting an inclusive café is a natural extension of our philosophy,” explains Simona Budinská, founder of Gastrolove and the magazine Kávičkári.sk.
The programme will open with a conversation with head chef Lukáš Heuser and his wife, Dominika, about their return from Switzerland and the development of the Origin fine dining concept in Lučenec. This will be followed by discussions with iconic establishments in Banská Štiavnica, such as Divná pani, 4 Sochy, and the ERB brewery.
World-renowned bartender Rusty Červeň will provide a strong focus on hospitality, whilst Katarína Žídek will analyse marketing and PR in the HoReCa sector. There will also be a session dedicated to wines from the Štiavnica volcano, a lecture on the use of artificial intelligence in gastronomy by Imrich Kováľ, and a coffee workshop by Kolektív x Mlsnacava.
The all-day experience will be complemented by gastronomy in practice: lunch will be prepared by KEMA, coffee catering will be provided by Mlsnacava, and service will be supported by students from the Private Hotel Academy in Banská Štiavnica.
Gastrolove niche Banská Štiavnica 2026 thus reaffirms that gastronomy today is not just about the plate. It is a tool that can connect people, support regions – and, in this case, provide concrete help.
Source: Kávičkári.sk
