The chef of the restaurant, located in the beautiful Tatra Hotel Lomnica, Patrik Pokrývka, has gained experience in world-famous Nordic establishments such as Noma and Maemo. Today, he works with his team in the kitchen, where his dishes are accessible to all.
The High Tatras is a very specific region for chefs. The warm weather doesn't arrive as early as in other parts of Slovakia, so local ingredients must be approached differently. Ideally, they should be processed and preserved as quickly as possible to remain available for as long as possible, as winters are simply long in the Tatras. "When bear garlic grows in western Slovakia, we still have snow here," Patrik Pokrývka told VisitChef. This is where the knowledge he acquired in the North, on how to handle seasonal raw materials, helps him.
We speak to Patrik directly in the restaurant, whose elegant interior offers both maximum comfort and pleasant privacy. Guests have a view directly over the peaks of the High Tatras as impressive as the view of the originals by the esteemed Slovak painter Ladislav Medňanský that adorn the walls of the establishment. The view of the restaurant's landmark, the Molteni oven, is also great, where some dishes are finished right in front of the guests' eyes. It must be said that the Molteni is also a work of art in a way, and many chefs will call it nothing less than the Rolls-Royce of professional kitchen appliances.
"Our philosophy is based on Austro-Hungarian cuisine. We want and try to support local suppliers, for example, Ecofarma Važec or Herbs from Beladice. Of course, we also support our farm in Farnaj. In our restaurant, guests can enjoy our own beer, which we brew in the PÁLFFY BRAUEREI brewery, and thanks to the work of our sommelier, we can also recommend wines to go with our meals, including our own wines from the VIAJUR winery," continues Patrik Pokrývka.
Thanks to the close cooperation with local suppliers, growers, and breeders, including their own farm in Farnaj, the chefs receive first-class seasonal ingredients for their Tatra cuisine. "We ferment, dry, and pickle everything that our Slovak suppliers provide us with. We also make miso pastes, and we like to use koji in the preparation of meat to achieve higher tenderness on the plate," says the young chef.
Austro-Hungarian cuisine here means traditional specialties such as freshwater fish or venison with a modern twist, but lovers of classic schnitzels or kulajda will also find something to enjoy. However, the local menu is much more sophisticated. Try the Poached Catfish with fish pancake, chanterelle mushroom, and fish demi-glace to start. Order the delicate Neck of Wild Boar with sauerkraut sauce and dumplings for your main course, or try the popular Duck Breast with black root, tonka beans, sour cherry, lox, liver, plum, and poultry jus. The gourmet's heart and palate are sure to be bursting with joy.
For dessert, the local chef recommends the Imperial Tart, which is brilliant, but we order the Bird's Milk as our grandmothers used to make it. It's delicious and perfect.
We slowly conclude our visit to the restaurant, which has impressed us with every detail from the interior to the kitchen. When we enter and see the organized hustle and bustle, it's clear that the chefs enjoy their work. They prepare and serve one dish after another. From pumpkin gnocchi with duck confit to venison loin with Jerusalem artichoke chips, to a salad of roasted vegetables or a selection of their own sorbets. Sissi exemplifies how a menu built on local ingredients can be colorful and creatively prepared for everyone, including meat-free options. As guests arrive, the restaurant begins to fill up with both hotel guests and visitors not staying at the luxurious Hotel Lomnica. "Sissi is definitely not a restaurant only for hotel guests," smiles Patrik Pokrývka. "We are also very good at taking care of the customers who pass by, and we want to provide them with a first-class gourmet experience every time so that they will be happy to come back next time."
