October 14, 2026
For the first time, Slovak gastronomy was evaluated using international criteria thanks to Gault&Millau — and it passed this challenging test with flying colors. Today, the local scene boasts nearly 200 restaurants that impressed the inspectors — meaning hundreds of exceptional chefs passionate about serving quality food. But only four of them received special trophies awarded at the gala in Bratislava on June 2, 2025. Each country chooses its own categories. In Slovakia, we awarded: Chef of the Year, Chef of Tomorrow, Young Talent of the Year, and POP of the Year.
Who won and why? How did the winners feel — and who was moved to tears? Read on, we’ll tell you everything below.
Chef of the Year: Daniel Tilinger, ECK Restaurant
When ECK Restaurant opened its doors in 2022, it mesmerized Bratislava’s culinary scene. Chef Daniel Tilinger, the mastermind behind the kitchen’s concept, leads his team in crafting a tasting menu that showcases the finest ingredients from their own cattle farm and trusted local suppliers.
For just over €100, you’ll enjoy 13 thoughtfully prepared courses. After a series of small bites, you’ll be served one of the best breads in Bratislava, accompanied by a selection of butter made from the milk of their Jersey cows. Then come fish, vegetables, and main courses. Bold flavors, bright acidity, playful crunchy elements, and artful plating on tailor-made dishes are just a few reasons why ECK is booked out three months in advance. Whether you’re a casual diner or a seasoned food traveler, you’re sure to leave impressed.
“This award is a huge motivation, a big shift for the Slovak culinary scene, and a major step forward for all of us in Slovakia,” said Daniel Tilinger after his win.
Chef of Tomorrow: Lukáš Heuser, ORIGIN
Lukáš Heuser hails from Lučenec. He named his restaurant ORIGIN as a tribute to his birthplace and the origins of the ingredients and the dishes he meticulously prepares for his guests. The chef tells a story through his brilliant food full of surprising flavors — often so bold they dance right on the edge. The exceptional tasting courses, combined with the striking interior of a former enamel factory, promise to leave you enchanted.
The menu changes almost daily, giving the chef an ever-evolving canvas to express his passion and creativity. Here, you’ll enjoy lovingly crafted dishes featuring local freshwater fish, seasonal vegetables, meats from nearby forests and pastures, and cheeses from local farms.
How did he manage to raise the bar so high in Lučenec? “The biggest challenge in the first year was finding the right suppliers and setting up the concept exactly the way we wanted it. I always start with what’s in season, then we build the menu around what our suppliers can provide,” explains Lukáš Heuser. He says he’s incredibly grateful for the award. “I know it brings pressure, but we’ll keep doing what we love — and we hope it continues to bring smiles to our guests, just as it has so far,” he says.
Young Talent of the Year: Patrik Pokrývka, Sissi
Sissi is an elegant restaurant in the luxurious, historic Hotel Lomnica — and the chef’s international experience shines through in every dish. Together with his team, he pours great care into each element of their complex, thoughtfully composed menu.
In addition to the à la carte menu, Sissi serves breakfast for hotel guests — and it’s far from your standard hotel breakfast. Expect vibrant salads, local meats, and options for guests with dietary restrictions. The main menu features numerous meat specialties, traditional kulajda soup, and a variety of freshwater fish. Sissi is an experience that will add a new flavor to your stay in the Tatras.
“This award means a lot, I didn’t expect it at all. I love hearing that I’m still considered a young talent! I want to encourage young people: pursue a career in gastronomy. It’s a fantastic field. You can travel, meet new people, cook — and of course, eat and drink,” says Patrik Pokrývka.
POP of the Year: Roman Kóňa, Mäso od Romana
A beloved figure on Bratislava’s culinary scene, Roman Kóňa brought emotion and a touch of punk to the stage.
At Mäso od Romana, Roman draws on years of expertise working with meat. This artisanal butcher shop is open three days a week and offers more than just top-quality cuts — it also serves food, including a signature steak tartare and daily specials. Favorites include Dutch schnitzel, brisket with brioche and beans, bryndzové halušky with pork belly, and burgers in several styles. After a hearty lunch with a beer, you can also take home some top-quality meat and meat products.
“This award means so much to me — it’s huge. I’ve been working in gastronomy for 13 years with the goal of making customers happy and being proud of my work. It’s truly an incredible honor,” Roman Kóňa told us, with tears in his eyes.
The first-ever Gault&Millau Slovakia awards now have their winners — chefs who show both the public and their peers just what is possible here in Slovakia. One thing is clear: we have an exciting diversity of talent scattered across the entire country. At Gault&Millau, we firmly believe this is only the beginning of a journey that will elevate Slovak gastronomy to heights we’ve never seen before!
