Opening hours of Restaurant

 

Working days

6:30am - 10am   breakfast, business breakfast | 11am- 2pm,  daily menu, Á la carte | 2pm - 10:30pm   Á la carte

Weekend and public holiday

7:30am - 10am   breakfast, business breakfast  | 11am - 10pm   Á la carte

Daily menu

Quality lunch right in the center of Zilina you can enjoy every working day between 11am - 2pm. You can choose from three versions of Classic, Light or Business and we also offer the possibility to change your lunch side for vegetable salad.

Classic 8,90 €  |  Light 8,90 € |  Business 9,90 € | Dessert of the week 1,90 €

Monday 24.02.

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

CLASSIC 150 g  |  Marinated scrag-end schnitzell in black beer and garlic with juicy Austrian potato salad 1,3,7

LIGHT 300 g  |  Mixed lettuce with fillet of beef sirloin and grilled cherry tomatoes, mustard dressing with honey and brandy 10

BUSINESS 220 g  |  Crispy roasted corn chicken with pea-potato puree, fresh mint and beetroot marinated in balsamic reduction 7

 DESSERT: Strawberry-cream cup with savoiard sponge cakes 1,3,7

Tuesday 25.02.

SOUP: 0,25 l French soup with pasta and minced meat 1,3,7

CLASSIC 150 g  |  Chicken quesadilla with fresh vegetables, fragrant cheddar cheese and quacamole dressing 1,3,7 

LIGHT 120 g  |  Grilled camembert cheese with fresh herbs with vegetable caponate and freshly baked homemade olive focaccia 1,3,7

BUSINESS 150 g  |  Welllington of pork tenderloin with batat puree and vegetables, perfumed with thyme butter 1,3,7

 DESSERT: Strawberry-cream cup with savoiard sponge cakes 1,3,7

Wednesday 26.02.

SOUP: 0,25 l Cream of roasted pepper and sweet potatoes 1,3,7 

CLASSIC 300 g  |  Potato-chestnut dumplings with poppy seeds and sweet crumbs 1,3,7

LIGHT 300 g  |  Juicy rice noodles with shrimps, Chinese cabbage and varied vegetables, with fresh coriander 2,6,11,14

BUSINESS 150 g  |  Grilled beef sirloin medallions with creamy pumpkin risotto, fresh baby spinach and garlic butter 7

 DESSERT: Strawberry-cream cup with savoiard sponge cakes 1,3,7

Thursday 27.02.

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

CLASSIC 150 g  |  Confit of beef with tomato sauce and variation of steamed and Carlsbad dumplings 1,3,7

LIGHT 300 g  |  Homemade tagliatelle with carrot pesto, zucchini ragout and pieces of juicy mozzarella 1,3,7

BUSINESS 150 g  |  Wiener schnitzel with potato purée and fresh cucumber-mint salad 1,3,7

 DESSERT: Strawberry-cream cup with savoiard sponge cakes. 1,3,7

Friday 28.02.

SOUP: 0,25 l Cream of red cabbage with roasted panchetta, softened with cream fresh 7

CLASSIC 200 g  |  Roasted pork ribs served on cabbage slices with crunchy Viennese onion 1,3,7

LIGHT 300 g  |  Broccoli lasagna with chicken and ripened blue cheese served on tomato-fennel sauce 1,3,7

BUSINESS 150 g  |  Juicy salmon steak with potato fondant confit in butter, steamed vegetables and Dutch sauce 3,4,7

 DESSERT: Strawberry-cream cup with savoiard sponge cakes 1,3,7

Seasonal menu

 

You can also choose some speciality from our Á La Carte menu.

  • Monday 24.02.

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

    CLASSIC 150 g  |  Marinated scrag-end schnitzell in black beer and garlic with juicy Austrian potato salad 1,3,7

    LIGHT 300 g  |  Mixed lettuce with fillet of beef sirloin and grilled cherry tomatoes, mustard dressing with honey and brandy 10

    BUSINESS 220 g  |  Crispy roasted corn chicken with pea-potato puree, fresh mint and beetroot marinated in balsamic reduction 7

     DESSERT: Strawberry-cream cup with savoiard sponge cakes 1,3,7

  • Tuesday 25.02.

    SOUP: 0,25 l French soup with pasta and minced meat 1,3,7

    CLASSIC 150 g  |  Chicken quesadilla with fresh vegetables, fragrant cheddar cheese and quacamole dressing 1,3,7 

    LIGHT 120 g  |  Grilled camembert cheese with fresh herbs with vegetable caponate and freshly baked homemade olive focaccia 1,3,7

    BUSINESS 150 g  |  Welllington of pork tenderloin with batat puree and vegetables, perfumed with thyme butter 1,3,7

     DESSERT: Strawberry-cream cup with savoiard sponge cakes 1,3,7

  • Wednesday 26.02.

    SOUP: 0,25 l Cream of roasted pepper and sweet potatoes 1,3,7 

    CLASSIC 300 g  |  Potato-chestnut dumplings with poppy seeds and sweet crumbs 1,3,7

    LIGHT 300 g  |  Juicy rice noodles with shrimps, Chinese cabbage and varied vegetables, with fresh coriander 2,6,11,14

    BUSINESS 150 g  |  Grilled beef sirloin medallions with creamy pumpkin risotto, fresh baby spinach and garlic butter 7

     DESSERT: Strawberry-cream cup with savoiard sponge cakes 1,3,7

  • Thursday 27.02.

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

    CLASSIC 150 g  |  Confit of beef with tomato sauce and variation of steamed and Carlsbad dumplings 1,3,7

    LIGHT 300 g  |  Homemade tagliatelle with carrot pesto, zucchini ragout and pieces of juicy mozzarella 1,3,7

    BUSINESS 150 g  |  Wiener schnitzel with potato purée and fresh cucumber-mint salad 1,3,7

     DESSERT: Strawberry-cream cup with savoiard sponge cakes. 1,3,7

  • Friday 28.02.

    SOUP: 0,25 l Cream of red cabbage with roasted panchetta, softened with cream fresh 7

    CLASSIC 200 g  |  Roasted pork ribs served on cabbage slices with crunchy Viennese onion 1,3,7

    LIGHT 300 g  |  Broccoli lasagna with chicken and ripened blue cheese served on tomato-fennel sauce 1,3,7

    BUSINESS 150 g  |  Juicy salmon steak with potato fondant confit in butter, steamed vegetables and Dutch sauce 3,4,7

     DESSERT: Strawberry-cream cup with savoiard sponge cakes 1,3,7

  • Seasonal menu

     

    You can also choose some speciality from our Á La Carte menu.