Current opening hours of Restaurace Dubná Skala

We provide restaurant services in Conference Lounge, next to the cafe, every day from 7:00 - 21:00.

 

Daily menu

You can choose from Classic, Light or Business versions, we also offer the option of exchanging the side dish for a vegetable salad free of charge.
Daily menu Classic 7,10 € | Daily menu Light € 7,10 | Weekly Business Menu € 9,90 | Dessert of the week 1,90 € Soup - included

 

Delivery

You can also order a quality lunch from first-class ingredients, by 13:30 by telephone on +421 41 507 91 00. Payment possible in cash, meal vouchers, DOXX meal card or payment cards. Free delivery within Žilina.

You also have an online order via Bistro.sk or Foodpanda.sk.

Monday 17.01.

SOUP: 0,25 l French onion soup with cheese toast 1,3,7

CLASSIC 150 g  |  Grilled chicken breast, steamed broccoli, roast potataoes 1,7

LIGHT 300 g  |  Zucchini risotto with sun-dried tomatoes 7

BUSINESS 1 150 g  |  Breast pheasants prepared using sous-vide technology with potato puree, brocolli 7

BUSINESS 2 150 g  |  Pork tenderloin with pumpkin risotto, griled cherry tomaotes, parmegiano 1,3,7

BUSINESS 3 150 g  |  Wild ragout on red wine and root vegetables with cranberies and potato dumpling 1,3,7

Tuesday 18.01.

SOUP: 0,25 l "Harira" lentil-chickpea soup with pieces of beef 1,3,7

CLASSIC 150 g  |  Beef goulash, sour dumplings 1,3,7

LIGHT 300 g  |  Asian plate with coconut milk and grilled tofu 6,7

BUSINESS 1 150 g  |  Breast pheasants prepared using sous-vide technology with potato puree, brocolli 7

BUSINESS 2 150 g  |  Pork tenderloin with pumpkin risotto, griled cherry tomaotes, parmegiano 1,3,7

BUSINESS 3 150 g  |  Wild ragout on red wine and root vegetables with cranberies and potato dumpling 1,3,7

Wednesday 19.01.

SOUP: 0,25 l Parsnip cream wirh basil oil. 7

CLASSIC 150 g  |  Fried pork steak, Slovak potato salad 1,3,7

LIGHT 300 g  |  Mix lettuce leaves with grilled turkey breast, cherry tomatoes, mustard dressing 7

BUSINESS 1 150 g  |  Breast pheasants prepared using sous-vide technology with potato puree, brocolli 7

BUSINESS 2 150 g  |  Pork tenderloin with pumpkin risotto, griled cherry tomaotes, parmegiano 1,3,7

BUSINESS 3 150 g  |  Wild ragout on red wine and root vegetables with cranberies and potato dumpling 1,3,7

Thursday 20.01.

SOUP: 0,25 l Tomato soup with cheese 1,3,7

CLASSIC 300 g  |  Chicken quesadilla with vegetables, cheese, guacamole 1,3,7

LIGHT 300 g  |  Pasta salad with tuna and mozzarella , olives 1,3

BUSINESS 1 150 g  |  Breast pheasants prepared using sous-vide technology with potato puree, brocolli 7

BUSINESS 2 150 g  |  Pork tenderloin with pumpkin risotto, griled cherry tomaotes, parmegiano 1,3,7

BUSINESS 3 150 g  |  Wild ragout on red wine and root vegetables with cranberies and potato dumpling 1,3,7

Friday 21.01.

SOUP: 0,25 l Chicken broth with cuttings and vegetables 1,3,7

CLASSIC 150 g  |  "Fish and chips" with french fries 1,3,4,7

LIGHT 300 g  |  Homemade poppy seeds with released butter and sugar sprinkles 1,3,7

BUSINESS 1 150 g  |  Breast pheasants prepared using sous-vide technology with potato puree, brocolli 7

BUSINESS 2 150 g  |  Pork tenderloin with pumpkin risotto, griled cherry tomaotes, parmegiano 1,3,7

BUSINESS 3 150 g  |  Wild ragout on red wine and root vegetables with cranberies and potato dumpling 1,3,7

Seasonal menu

 

 

 

  • Monday 17.01.

    SOUP: 0,25 l French onion soup with cheese toast 1,3,7

    CLASSIC 150 g  |  Grilled chicken breast, steamed broccoli, roast potataoes 1,7

    LIGHT 300 g  |  Zucchini risotto with sun-dried tomatoes 7

    BUSINESS 1 150 g  |  Breast pheasants prepared using sous-vide technology with potato puree, brocolli 7

    BUSINESS 2 150 g  |  Pork tenderloin with pumpkin risotto, griled cherry tomaotes, parmegiano 1,3,7

    BUSINESS 3 150 g  |  Wild ragout on red wine and root vegetables with cranberies and potato dumpling 1,3,7

  • Tuesday 18.01.

    SOUP: 0,25 l "Harira" lentil-chickpea soup with pieces of beef 1,3,7

    CLASSIC 150 g  |  Beef goulash, sour dumplings 1,3,7

    LIGHT 300 g  |  Asian plate with coconut milk and grilled tofu 6,7

    BUSINESS 1 150 g  |  Breast pheasants prepared using sous-vide technology with potato puree, brocolli 7

    BUSINESS 2 150 g  |  Pork tenderloin with pumpkin risotto, griled cherry tomaotes, parmegiano 1,3,7

    BUSINESS 3 150 g  |  Wild ragout on red wine and root vegetables with cranberies and potato dumpling 1,3,7

  • Wednesday 19.01.

    SOUP: 0,25 l Parsnip cream wirh basil oil. 7

    CLASSIC 150 g  |  Fried pork steak, Slovak potato salad 1,3,7

    LIGHT 300 g  |  Mix lettuce leaves with grilled turkey breast, cherry tomatoes, mustard dressing 7

    BUSINESS 1 150 g  |  Breast pheasants prepared using sous-vide technology with potato puree, brocolli 7

    BUSINESS 2 150 g  |  Pork tenderloin with pumpkin risotto, griled cherry tomaotes, parmegiano 1,3,7

    BUSINESS 3 150 g  |  Wild ragout on red wine and root vegetables with cranberies and potato dumpling 1,3,7

  • Thursday 20.01.

    SOUP: 0,25 l Tomato soup with cheese 1,3,7

    CLASSIC 300 g  |  Chicken quesadilla with vegetables, cheese, guacamole 1,3,7

    LIGHT 300 g  |  Pasta salad with tuna and mozzarella , olives 1,3

    BUSINESS 1 150 g  |  Breast pheasants prepared using sous-vide technology with potato puree, brocolli 7

    BUSINESS 2 150 g  |  Pork tenderloin with pumpkin risotto, griled cherry tomaotes, parmegiano 1,3,7

    BUSINESS 3 150 g  |  Wild ragout on red wine and root vegetables with cranberies and potato dumpling 1,3,7

  • Friday 21.01.

    SOUP: 0,25 l Chicken broth with cuttings and vegetables 1,3,7

    CLASSIC 150 g  |  "Fish and chips" with french fries 1,3,4,7

    LIGHT 300 g  |  Homemade poppy seeds with released butter and sugar sprinkles 1,3,7

    BUSINESS 1 150 g  |  Breast pheasants prepared using sous-vide technology with potato puree, brocolli 7

    BUSINESS 2 150 g  |  Pork tenderloin with pumpkin risotto, griled cherry tomaotes, parmegiano 1,3,7

    BUSINESS 3 150 g  |  Wild ragout on red wine and root vegetables with cranberies and potato dumpling 1,3,7

  • Seasonal menu