October 14, 2026
On November 9, Bratislava will host an event like no other: the top culinary talents of Slovakia, the Czech Republic, and Hungary will join forces for an extraordinary evening. These are the chefs behind the one-of-a-kind tasting menu that will be served only once — at the Dinner of the Year by Gault&Millau.
Kornél Kaszás, Hungary’s Great Chef of Tomorrow: Courage, Artistic Sensibility, and Innovative Nordic Cuisine
Kornél Kaszás joined Babel Budapest in 2021, at a time when the restaurant was closed due to the pandemic. Under his leadership and with an entirely new team, the restaurant reopened in February 2022 — immediately reclaiming its place among Hungary’s leading fine dining establishments.
Kornél was there when Babel took a bold new direction — a progressive, ingredient-focused interpretation of Nordic cuisine, known for its openness, creativity, and precision.
In the Gault&Millau 2025 guide, Babel Budapest earned 17 points and 4 toques, while Kornél Kaszás himself received the title of Great Chef of Tomorrow.
According to inspectors, his restaurant is infused with a young, unfiltered energy that keeps pushing it forward. His culinary philosophy is ingredient-focused, rooted in regional produce but open to international influences, something he embraces with pride. Each dish is executed with technical precision and artistic flair, often playing with texture, temperature, and contrast.
Since February 2024, Kornél has also overseen the kitchen at KIOSK Budapest, a popular riverside concept that received two toques from Gault&Millau.
Jan Knedla, Czech Chef of the Year: Bold Pairings, Modern Czech Cuisine, and a French Touch
Jan Knedla is the head chef of Papilio in Vysoký Újezd, which has earned 17 out of 20 points and 4 toques from Gault&Millau.
He began his career in prestigious international restaurants, and among others, he worked under the French culinary legend Joël Robuchon. Experience working with Andrea Accordi, he says, was the turning point that made him realize that fine dining was his life’s passion. He later honed his craft in England, Italy, and Hong Kong — and those influences can be felt in Papilio, where he gives Czech cuisine a modern face without losing its soul.
At his restaurant, Knedla focuses on high-quality seasonal ingredients, working in harmony with nature and with deep respect for local farmers. He favors innovative approaches and interestingly blends traditional and modern techniques, particularly those rooted in French gastronomy.
Daniel Tilinger, Slovak Chef of the Year: Precision, Playful Slovak Cuisine, and a Deep Understanding of Ingredients
Daniel Tilinger is the chef, creator, and author of the concept behind ECK Restaurant in Bratislava’s Devín district. His restaurant holds the highest rating in Slovakia — 18 out of 20 points and 4 toques.
He gained experience in Kempinski Hotels (Tatras and Bratislava), at a five-star hotel in Bruges, in Gordon Ramsay’s Maze in London, and in the iconic Ikarus Hangar-7 restaurant in Austria.
His cooking is rooted in creative and visually captivating reinterpretations of traditional Slovak ingredients. Guests discover Slovak cuisine in a playful, surprising, and refined form, marked by his distinct personal signature.
ECK consistently wins award after award, and Daniel has become a fixture of the Slovak — and increasingly global — fine dining scene. In his restaurant, he cooks exclusively with premium ingredients, many sourced from his own farm and local producers. His dishes are known for bold flavors, bright acidity, crisp textures, and artistically elegant plating. He loves to surprise — and that’s exactly what guests of the Dinner of the Year can look forward to.
If you want to experience an unforgettable evening led by these three culinary masters, join us on November 9 at the Radisson Blu Carlton Hotel in Bratislava.
Tickets and more info available HERE.
