He didn’t just bring back experiences from London, but also a clear vision of what genuine service means. Maroš Potůček, former manager of the legendary Termini bar, has opened a venue in Bratislava that breaks down the traditional boundaries between a café, a restaurant and a bar. Liv a Little is, above all, about people, energy and flavour – and perhaps that is precisely why guests keep coming back.
Service as a foundation, not a bonus
Bratislava is experiencing a boom in high-quality cafés and bars. It is precisely in this oversaturated scene that Liv a Little has decided to go against the grain – not with its product, but with its approach. Potůček rejects the division between “café” and “restaurant” service. “I don’t see any difference between service in a restaurant, a café or a bar. In my opinion, it should be the same.”
This approach is reflected in everyday reality. The staff actively engage with guests, gather feedback and adjust the menu in real time. Even a seemingly minor detail, such as a dessert, becomes the result of dialogue: “If we didn’t go around to the guests and ask for feedback, we wouldn’t have realised that the tiramisu is slightly too sweet.” At a time when much of café culture has shifted towards minimalist service, this model seems almost radical. But that’s precisely why it works – according to Potůček, guest return rates are a key measure of quality.
London, discipline and a business that set trends
Potůček’s philosophy has clear origins. He spent almost seven years at London’s Bar Termini, where he led the team as manager for the last five years. For the uninitiated, this is one of the most influential and iconic bars of the last decade. This unassuming establishment in Soho, inspired by Italian espresso and aperitif culture, has earned international respect thanks to its minimalist approach, precise service and iconic cocktails. Termini has repeatedly featured in The World’s 50 Best Bars ranking and in 2018 reached as high as sixth place in the world. To this day, it remains one of the establishments that have shaped modern European bar culture. “What I brought back from London is hard work. Things have to be seen through to the end, and there are no shortcuts.”
It is precisely this absence of shortcuts that is evident at every turn in Liv a Little. The service is swift, yet unhurried. The atmosphere is lively, but not chaotic. And although the venue naturally transitions from daytime service to an evening bar, its DNA remains consistent: consistency, attention to detail and a focus on the guest.
Gastronomy rather than café routine
Although the name and first impression might suggest a speciality coffee category, Potůček now openly admits that the project’s focus lies elsewhere: in the kitchen. The breakfast and brunch menus are complemented by fermented ingredients, homemade kombucha and ingredients produced on the premises. However, this is not a demonstration of techniques or fashionable trends. Here, fermentation acts as a natural tool for building flavour. “For us, it’s often more about the food. We don’t use ferments so much in drinks, but rather in the kitchen.”
This is precisely what sets Liv a Little apart from many contemporary establishments that treat fermentation primarily as a marketing gimmick. Here, it has gastronomic significance. The flavours feature a subtle acidity, layered sweetness and a play on umami – elements that give the dishes depth without making them feel heavy. The menu thus sits somewhere between a modern brunch and light gastronomy. It is not ostentatious, but well thought out. Unpretentious, yet ambitious.
This energy isn’t for everyone
Liv a Little is not a “laptop” café. It is a space that pulsates. Music, conversation, movement – everything contributes to an intense experience. Potůček is well aware of this and makes no attempt to hide it: “I’m not saying everyone has to feel comfortable here. It’s perhaps a bit more energetic.” And it is precisely this authenticity that shapes the venue’s identity. In Bratislava, where one can now find dozens of high-quality but often interchangeable concepts, Liv a Little comes with a clear philosophy: gastronomy isn’t just about the product, but about interaction.
And perhaps that is precisely why guests keep coming back. Not for “the best coffee in town”, but for the feeling that they are truly being looked after.
