City of delicious gastronomy and good wine

Only a few people know that Bratislava and its surrounding belongs to the regions with a long-time wine tradition. It is said the first grafts of grapevine were planted on the slopes of the Small Carpathian Mountains by ancient Romans. The Small Carpathian Mountains surround Bratislava on the north in its whole length, from west to the east they stretch away farther to Slovakia. In this region flourish especially the sorts of the white wine; the most famous are Rhine Riesling, Green Veltliner, Silvaner and Rulander White. In lesser extent are produced also red wines. The most famous are Frankovka, Cabernet and Orešanský Portugieser.

The wines from the Small Carpathian Mountains were popular among the monarchs of the Habsburg monarchy. Račianska Frankovka had been served on Maria Theresia‘s royal table since 1767.

In 1825 was founded in Bratislava the first industrial production of wine in the Central Europe. Company J.E. Hubert exists up to the present and concentrates on the production of the sparkling wine.

The wine tradition in the region is symbolized by several events. These are the wine taps opening in small towns and villages in the Little Carpathian wine region, as well as the Festival of the Young Wine, annually held in November on St. Martin’s name day - one of the patrons of Bratislava and its wine tradition.

With the wine tradition and the historical heritage of the multicultural city is connected also Pressburg cuisine. The nationalities – Slovaks, Germans, Hungarians and Jews, who lived in harmony in Bratislava, did not mark only Bratislava and its culture, but also its cuisine. Pressburg cuisine is well-known by its typical dishes prepared from poultry (chicken, duck, and goose). The best goose liver can be tasted in autumn during Goose Feast. At this time many restaurants are inviting their guests for the local delicacy, which is goose filled by chestnuts, walnuts and apples. Another excellent delicacy is the traditional Pressburg duck on wine.

The most famous Slovak specialty are „Bryndzové halušky“. „Halušky“ are the small dumplings made of potato dough served with „bryndza“ (cheese from pasteurized sheep milk) and fried bacon sprinkled on the top. It is also possible to taste „bryndzové pirohy“ (sheep cheese pasties), lokše (doughnuts) and many other specialties. Just taste and enjoy.....
Bratislava is and always will be the city on Danube River. The nearness of the river brought into its cuisine many kinds of fishes; the most favorite are smoked trout and Christmas carp.

The greatest exhibition of Pressburg and Slovak cuisine is Christmas trade, the pleasant smell of its gastronomical specialties floats in the city and attracts the residents and visitors of Bratislava.