Meet Daniel Tilinger — Slovakia’s Best Chef

Gault&Millau introduces the exceptional chefs who have earned our prestigious toques and are shaping world-class gastronomy in Slovakia. Who are the people who have given their restaurants and culinary creations everything they have? In this series, they open the doors to their world — in the kitchen and beyond.

We begin, naturally, with Daniel Tilinger of ECK Restaurant. In just a few years, he has achieved remarkable success: after five years of preparation, he brought to Slovakia a concept that could easily stand among the best anywhere in the world. His restaurant is booked out for months in advance. Since 2022, he has collected numerous awards — culminating in a Gault&Millau rating unmatched by any chef in Slovakia, Hungary or the Czech Republic. And on November 9, he will be one of the top chefs representing these three countries, creating a special tasting menu for the Dinner of the Year by Gault&Millau.

We met Daniel on a sunny Saturday morning, just as he and his team were starting preparations for a summer barbecue on the terrace. We walked together through the beautiful grounds overlooking Devín Castle, visited his herd of grazing Jersey cows, and talked about everything from Indian spices to his dreams.

1. Who is Daniel Tilinger?

I’d like to think I’m still a young and ambitious chef who hopes to inspire others — and I’m incredibly grateful to be doing what I do here in Slovakia. I play “all or nothing.”

2. When did cooking first capture your heart?

Not when I was young — it’s hard to make that choice early on. I actually wanted to be an engineer because I love technical things. But then I realized that in a kitchen, you’re never hungry (laughs). It came gradually — I found joy in cooking, and that joy kept growing. And honestly, that technical mindset still helps me a lot in the kitchen. 

3. What’s the biggest fine dining myth you have to debunk?

People who haven’t tried it still think fine dining means “tiny portions for a lot of money.” But that hasn’t been true for a long time — restaurants serve plenty of food. Besides, a meal in a good restaurant shouldn’t be just about eating; it’s an experience. Everything matters: the view, the company, the atmosphere. It’s a complete package. 

4. How would you describe your cooking philosophy in three words?

Modern, sensitive to the environment, and diverse. With this diversity and precision, I believe we’re helping move Slovak gastronomy forward.

5. If you had to create a tasting menu that defines you, what would be on it?

Segedin goulash :) We haven’t served it yet — its time hasn’t come, but it’s already written down in my head. Otherwise, a lot depends on the moment: someone brings an ingredient, and that’s when creativity starts flowing.

If it were a menu that represents my culinary journey, it would definitely include “bitter canapés” — every chef starts with those! (laughs)

6. What do you cook when you don’t feel like cooking?

Pasta or curry. My wife says I make A-level and B-level curries — depending on my motivation (laughs). 

7. Where do you find inspiration?

Ninety percent comes from the ingredient itself. From there, it’s about interpretation. I like to interfere as little as possible with the essence of the ingredient. I prefer to transform its character through pairings and preparation. It could be grilling or smoking — the element of fire does wonders. For example, we once served a celery–kale cake that no one could believe was actually made from vegetables.

8. You’re the highest-rated chef in Slovakia, and even in the Czech Republic no one scored higher than ECK. How do you see this, and how do you compare the two culinary scenes?

It definitely stirred conversation, and I’m genuinely happy about the recognition. I believe you can’t improve without competition.

In Slovakia, I see more personal and individual restaurant concepts — smaller, character-driven places. In the Czech Republic, there are more global players, and while they have a larger number of great restaurants overall, I sometimes miss that personal touch. It may also be because we’re a smaller country — we all know each other and cross paths more often. 

9. What does a typical delivery look like for Daniel Tilinger?

Sushi! I don’t make that at home. And I never order anything else. McDonald’s, though — that’s a dine-in only experience (laughs).

10. The worst thing you’ve ever eaten?

Seagull from the Faroe Islands and a jar of fermented lamb fat that was about a year old. Unbelievable. I don’t recommend even smelling it (laughs).

11. What would you do if you weren’t a chef?

I need to see the result of my work. I like to create things, so probably something technical — maybe an engineer or an excavator operator. By the way, I actually sat in an excavator myself and dug the first hole when ECK was being built!

12. If you could cook for anyone in the world, who would it be — and what would you serve?

Harry Potter — and I’d make him sous-vide worms (laughs).

13. Which movie or series best captures kitchen reality?

I saw Burnt with Bradley Cooper — that one really shows what many chefs have gone through. The Menu was nonsense, in my opinion. And for a more romantic take, I love The Hundred-Foot Journey. 

14. Will you ever write a cookbook?

I hope so — I’d love to. I see two kinds of cookbooks: “inspirational” ones and everyday home-cooking ones. I’d definitely like to publish the inspirational kind. 

15. What music do you listen to?

Electronic and hip-hop — depends on the vibe. In the kitchen, electronic music keeps the tempo up; Saturdays are for rap.

16. How do you relax?

Oof, I’ll have to come up with something for that one (laughs). We have a small child, so whenever I’m not working, we do family stuff — cycling, going outdoors. 

17. Which typically Slovak ingredients do you love most?

Sauerkraut and potatoes. 

18. What do you think Slovakia is missing?

Big, authentic local markets — the kind we used to have, full of small farmers and producers. We should support their return; they offered truly great things. 

19. What dish best represents your childhood?

Bacon flatbread my grandmother made, always with soup — usually sour bean soup. And plum dumplings in summer!

20. Do you have a pre-service ritual?

We always have coffee together before the shift — and ideally a beer after.

21. You have a herd of Jersey cows behind the restaurant. What’s your relationship with them?

Yes, there are 24 now, and for our farmer Dominik it’s a full-time job along with the goats, chickens, and horses. We produce our own milk and butter — of course, that means there have to be calves too. But we’ve never eaten one; they’re part of the family.

22. Where does Daniel Tilinger go to eat in Slovakia?

I love Bratislava’s breakfast spots and bakeries — I go there often. And we really have a lot of great places all around.

23. Where do you see Slovak gastronomy (and yourself in it) in 20 years?

Hopefully fishing somewhere (laughs). I think gastronomy will catch up with global trends, and quality will rise sharply. In 20 years, the winners will be those who are authentic, original, and local. If people keep growing and producing food, we can even surpass countries that are now ahead of us.

24. Your boldest culinary dream?

ECK is one dream that came true — but I want to keep dreaming. I’d definitely like to open more places.

25. What can’t Daniel Tilinger live without?

• Phone – no explanation needed.

• Notebook – part diary, part to-do list.

• Pencil and sharpener – essential for daily service, it even writes on greasy paper.

• Tweezers – for plating and garnishing.

• Kitchen scissors – extremely practical; right now I’m using them for mangold and chicken skins.

• Palette knife – another plating essential.