G&M Magazín
Tasting with Champagne houses Philipponnat & Henri Giraud and Le Dôme from Bordeaux
On 23 October, BWD Wine Distribution celebrates its 10th anniversary in the Atrium of the Slovak National Gallery (SNG) ...
This October, taste Košice at VILLA SANDY
The Taste Košice festival will turn October in Košice into a celebration of gastronomy. The richest part of the fes ...
Top steaks across Slovakia: where to find quality meat from Bratislava to Košice
A great steak is a craft, from choosing the supplier to ageing the meat. But our inspectors care about far mor ...
We cook traditionally, but not nostalgically. An interview with František Sedlák of Café Slávia
Café Slávia is a Košice legend. In a beautiful Art Nouveau building, under the baton of František Sedlák, a&nb ...
Tasting with Champagne houses Philipponnat & Henri Giraud and Le Dôme from Bordeaux
On 23 October, BWD Wine Distribution celebrates its 10th anniversary in the Atrium of the Slovak National Gallery (SNG) with a wine tasting and the chance to meet more than 30 winemakers from around the world. The afternoon also includes two masterclasses, each limited to 10 guests, with renown ...
How does it all
work?
The principle of Gault & Millau lies in evaluation of restaurants during anonymous visits of inspectors. They arrive at the restaurant unannounced, pay for their bills and assess several aspects, including the quality of the food, presentation, originality of flavors and the overall dining experience.
They also assess the quality of service, atmosphere and overall impression relative to the price point. The restaurants are rated according to a scoring system from 1 to 20; and the higher the score, the better quality.
The restaurants can receive "Toques", which are akin to Michelin stars. The number of caps awarded to the restaurants ranges from 1 to 5 and reflects the level of quality and creativity of the dining experience. The highest number of caps is 5, which essentially means excellence in the French guide's system.
