October 14, 2026
Podpoľanie has a soul — and at Masarykov Dvor, you feel it in every corner of the resort. Something rare was created here: a place where nature doesn't fade into the background but becomes the main character. Horses, a mini farm, a craft brewery, wellness facilities and an in-house meat production — together they form a complete world that draws guests in before they've even had time to unpack. But the true magnet is the kitchen, where executive chef Ľubomír Herko gives traditional flavours a new and surprising form. Resort director Ing. Marcela Vreštiaková told us more about the philosophy behind this exceptional place.
How did the idea for Masarykov Dvor come about — what led you to open a resort with a restaurant in this particular location?
Podpoľanie has a strong identity, but for many years the region lacked a concept that would present it in a modern yet authentic way. We wanted to create a place that would be more than just accommodation — a destination with its own story, its own gastronomy and activities that naturally grow from the surroundings. The combination of an equestrian centre, the tradition of a working farmstead and quality cuisine was the logical outcome of that vision — though it had been taking shape in the mind of my father, the resort's owner, for a very long time.
What story lies behind the name Masarykov Dvor?
The name reflects a historical era of modern farming and values such as hard work, professionalism and respect for the land. For us, "dvor" (courtyard/farmstead) is not just about architecture — it's a symbol of stewardship, craftsmanship and hospitality. We try to carry that principle into every part of the resort, from the stables to the plate.
Executive chef Ľubomír Herko leads the kitchen. How would you describe the cuisine at Masarykov Dvor?
The kitchen under Ľubomír Herko is built on respect for the ingredient and clarity of flavour. We don't chase showmanship — we pursue precision. The foundation is quality local produce: our own or locally sourced ingredients such as potatoes, meat, herbs and milk. We don't see locality as a trend — it's the basis of our cooking. Our ambition is to interpret the traditional flavours of Podpoľanie in a contemporary language: preserving their authenticity while feeling refined, current and — above all — delicious.
Do you have a signature dish or element that defines you gastronomically?
Meat is a strong defining element — especially thanks to our new in-house meat production, which we are gradually integrating into the concept. It allows us to control quality, origin and processing from the very beginning. Our menu features quality beef, delicate lamb and carefully prepared game.
How do you approach seasonality and sustainability?
We change the menu according to the season and availability of ingredients. Our in-house meat production also allows for more efficient planning and a more responsible approach to meat processing.
What do you want guests to take away from their visit?
A sense of authenticity and calm. Masarykov Dvor is meant to be a place where modern comfort meets tradition — without feeling forced or artificial. We want guests to feel a connection to the landscape, the craftsmanship and the flavours of the region. We offer a wide range of services, but our kitchen also plays a decisive role in whether guests choose to come back.
Where does your clientele come from?
The majority of our guests are from Slovakia, particularly from larger cities, but interest from abroad is growing — especially from the Czech Republic, Poland, Austria and Hungary. Increasingly, guests come to us with a clear purpose: for the gastronomy and the complete experience.
What can visitors look forward to in 2026?
Throughout the year we have a rich programme of events lined up for our guests. We recently had a successful Shrovetide pig slaughter celebration, and now we're preparing for the stand-up show "Bekim s mamou." Easter is just around the corner, followed by our most popular annual event — Deň bryndze (Bryndza Day) — which this year takes place on 9 May.
