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When Slovak Grob is said, every good gourmet with spaces are enriched by an exceptional exhibition of
a bit of imagination will immediately start to smell folk-modern paintings. At the end there is a lounge,
an irresistibly tempting scent of baked goose, gna- for real connoisseurs. Here you will find cigars, cog-
wing at his stomach and emptying it. After all, the nacs and rums of various premium brands, including
tradition of baking the goose in this nice village has those whose price tag is up to several thousand eu-
become a term not only for Slovak gourmets, but ros. There are also various tastings organized with
also for many foreign guests, who are coming back expert commentary. In addition to the goose, the
here repeatedly and enthusiastically. We could not restaurant serves a year-round A la carte at a high
miss such a feast and we decided to visit this gour- level. The chef, as well as Mrs. Kissling, who is the
met destination. We chose the Beerhouse at Golden owner, is enjoying the gastronomy and hotel indu-
Husi. It is a nice family business with a long tradi- stry. These professions have become their mission,
tion of Husacin and gastronomy. Immediately after which is also seen in the testing and testing of new
coming to operation, we were fascinated by the combinations of flavors and fragrances, simply - the-
beautiful and picturesque, sunny garden with the re is no limit to imagination. As an example we can
possibility of dining. We will also stay in the dining mention bryndza ice cream, ice cream with truffle,
room, because the premises of U Zlatej Husi are ma- dessert table show and it goes beyond experiential
gical. In the lower part, besides the aforementioned and molecular gastronomy with the preservation of
beautiful garden, there is an indoor and outdoor traditional style. We had the opportunity to taste the
covered restaurant. For special occasions there are goose, which we can evaluate overall as excellent. It
private rooms with a tasting cellar. They are excepti- is difficult to describe the taste and the overall ex-
onally furnished and ready to meet the demands of perience, so we recommend to survive on our own.
even the most demanding clients. In a room whose The U Zlatej Husi cellar in Slovenský Grob was awar-
temperature is adequate and adapted for archiving ded the title „World Champion“ in the preparation
wines, besides a wide range of Slovak wine produc- of a traditional meal that was won in Seoul in 2011.
tion, we can also find archive, even limited, pieces of We strongly recommend you to visit it, of course the
the last bottles, eg. from 1966 and the like. On the date and reservation must be arranged in advance.
first floor there is a bar with various events. These

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