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Page 2 of 2Restaurant tips, food events and festivals, seasonal menus, and trends from Slovakia.
Restaurant tips, food events and festivals, seasonal menus, and trends from Slovakia.
Illustration photoKofola buys into pubs: when beverage makers rescue the taproom
In mid-September 2026, Kofola said it is buying a 51 percent stake in Chachar catering — 43 venues built on beer, Czech comfort food and pizza. For restaurant owners, this is not just Czech news: it is a lesson in franchising, distribution channels, and who now holds the keys to pub culture.
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Illustration photoTrenčín, Senica, Žilina: an autumn map of gastro addresses beyond the capital
While Bratislava collects headlines about hotels and chains, September 2026 quietly redraws the guest map in the regions. Indian cooking in Trenčín, specialty coffee in Senica, and a soup spot’s return in Žilina — three addresses, one lesson for owners.
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Illustration photo€183 million in a quarter: what hotel revenues say about Slovak gastro
Slovak accommodation providers posted more than €183 million in Q2 2026 revenue excluding VAT — up 11% year on year. Locals still drive most of the spend, but in Bratislava foreign guests already set the tone. For restaurants, bars and cafés these are not just hotel figures: they are diners looking for a table after check-in.
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Last burger by Danubia: when a retro McDonald’s closes
On Tuesday 15 September 2026 until 10 p.m., the McDonald’s by OC Danubia in Petržalka served its last guests. After 26 years, a venue people called Slovakia’s only truly retro McD closed. For the gastro scene this is more than nostalgia — it is a lesson in place identity, rare chain exits, and what guests value when everything else modernises.
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Gastrolove 2026 in Piešťany: when a region works as an ecosystem
On Friday 2 October, Slovak gastronomy, hospitality and tourism meet again in Piešťany. This year’s Gastrolove (un)conference frames the region as a living ecosystem — and ticket proceeds support the Jozefínum emergency shelter.
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Hotel Albrecht under Medusa: when a gastro group opens a hotel
After a month-long pause, Bratislava’s Hotel Albrecht is open again — this time under gastro group Medusa. Mid-October brings MINT x Albrecht. For restaurant operators, it’s a lesson in stretching a brand from bistro to hotel.
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Negroni Week 2026: bars celebrate a classic and back Slow Food
From 21 to 27 September, bars worldwide return to equal parts Campari, gin and sweet red vermouth. The fourteenth Negroni Week is more than a cocktail moment — it is a chance for venues to draw guests, tell a story and contribute to Slow Food’s fund. Slovak bars are joining too.
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The receipt after dinner: what it really says about VAT in hospitality in 2026
Dinner at the table, coffee to go, or ice cream in a cone. Why “here or to go” can change VAT in hospitality in 2026 — and when rates are 5 %, 19 %, or 23 %.
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AI in Gastronomy: How Artificial Intelligence Improves Your Restaurant Experience
Do you remember the times when you had to call a restaurant three times before someone picked up to make a reservation? Or that disappointment when your favorite dish was already sold out? Today, gastro trends rule the world, and one of the biggest is AI in gastronomy.
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