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South Moravia is a popular destination not only for many What style of cuisine do you prefer - traditional or „mo-
Slovaks. More and more curious visitors come here every dern“?
year to discover the local natural beauties, cultural mo- We try to cook in the traditional way - just as our grandmothers
numents, tasty food, excellent wine and friendly attitude cooked HEALTHY, Taste and, above all, what our garden and lo-
of local people, who do not spare words of praise and re- cal farmers give us.
cognition. It‘s just a jump from us, but the difference is
noticeable at first glance. How do you perceive diverse customer requirements
People‘s faces are more grinning, the visitor feels that no- and how can you adapt to them?
body is in a hurry, life flows naturally and without perma- That‘s easy. The customer is our master we cook for him, be-
nent stress - the typical ills of today‘s busy times. cause of him we get up and go to work. Therefore, his opinion
What is even more gratifying is the fact that natural since- and satisfaction is the only measure for our work.
rity, good humor and the desire to make everyone feel as
good as possible in the positive sense have also transfe- What is typical for South Moravian cuisine?
rred to the service sector - namely gastronomy. We again South Moravian cuisine is based on the original Austrian cu-
visited the well-known Grill Restaurant in Břeclav, which isine, so the basis are sauces with bread dumplings (sirloin in
is managed by an energetic and ambitious owner. Given cream, goulash), the local is sweet cabbage, which is served
that our visit to this operation was not the first, pleasant with pork roast, goose. pork, dumplings, cabbage, fried cutlets
atmosphere and interesting offer a la carte, we will not in 100 ways etc.
describe in detail this time.
Satisfied references of guests and visitors of this restau- What food do you like best?
rant speak for themselves. The most beautiful: freshly smoked yet warm pork with hor-
The gastronomy business has its specifics and the para- seradish mixed with grated apple, mustard and freshly baked
dox of caution in experimentation, and the necessity to Breclav bread.
experiment here is doubled, as there are always guests
who demand „classics“ and guests who prefer something What else would you like to improve in your restaurant?
„trends“. Success lies in the right mix of the “mix” of the The long-term goal is to cook 100% of the raw materials ob-
offer depending on the client portfolio, which itself va- tained from local suppliers within a radius of 10 km. This is my
ries depending on several factors. We discussed this issue biggest dream.
with a nice restaurant owner.
Thank you for the interview and we wish you many
happy guests.

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