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 20.06.

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

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

LIGHT 300 g  |  Rissotto with roasted pumpkin, mushrooms, glazed pupkind seeds and parmesan 1,3,7

BUSINESS 1 150 g  |  Salmon with herbs, spinich and boiled potatoes 3,4

BUSINESS 2 150 g  |  Breast pheasants prepared using sous-vide technology with potato puree, brocolli 7

BUSINESS 3 150 g  |  Pork tenderloin sous-vide, peas risotto, 1,3,7

Tuesday 21.06.

SOUP: 0,25 l Carrot soup with ginger 7

CLASSIC 150 g  |  Beef stew with pasta rice 1,5,6,11

LIGHT 300 g  |  Linguine Putanesca 1,2,3,4,7

BUSINESS 1 150 g  |  Salmon with herbs, spinich and boiled potatoes 3,4

BUSINESS 2 150 g  |  Breast pheasants prepared using sous-vide technology with potato puree, brocolli 7

BUSINESS 3 150 g  |  Pork tenderloin sous-vide, peas risotto, 1,3,7

Wednesday 22.06.

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

CLASSIC 150 g  |  Fried pork schnitzel, mashed potatoes, mixed salad 1,3,7

LIGHT 300 g  |  Veg lasagna with grilled vegetable, tomatoe sauce 1,3,7

BUSINESS 1 150 g  |  Salmon with herbs, spinich and boiled potatoes 3,4

BUSINESS 2 150 g  |  Breast pheasants prepared using sous-vide technology with potato puree, brocolli 7

BUSINESS 3 150 g  |  Pork tenderloin sous-vide, peas risotto, 1,3,7

 

Thursday 23.06.

SOUP: 0,25 l Sour lentil with potatoes

CLASSIC 300 g  |  Grilled chicken breast in bacon, mustard sauce, baked potatoes 1,7

LIGHT 300 g  |  Penne with basil pesto, mozzarella and baked carots 1,3,7,8

BUSINESS 1 150 g  |  Salmon with herbs, spinich and boiled potatoes 3,4

BUSINESS 2 150 g  |  Breast pheasants prepared using sous-vide technology with potato puree, brocolli 7

BUSINESS 3 150 g  |  Pork tenderloin sous-vide, peas risotto, 1,3,7

Friday 24.06.

SOUP: 0,25 l Chicken broth with meat and noodles 1

CLASSIC 300 g  |  sweet gnocchi with poppy seeds with released butter and sugar sprinkles 1,3,7

LIGHT 300 g  |  Caesar salad with grilled chicken breasts

BUSINESS 1 150 g  |  Salmon with herbs, spinich and boiled potatoes 3,4

BUSINESS 2 150 g  |  Breast pheasants prepared using sous-vide technology with potato puree, brocolli 7

BUSINESS 3 150 g  |  Pork tenderloin sous-vide, peas risotto, 1,3,7

Seasonal menu

 

 

 

  • Monday 20.06.

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

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

    LIGHT 300 g  |  Rissotto with roasted pumpkin, mushrooms, glazed pupkind seeds and parmesan 1,3,7

    BUSINESS 1 150 g  |  Salmon with herbs, spinich and boiled potatoes 3,4

    BUSINESS 2 150 g  |  Breast pheasants prepared using sous-vide technology with potato puree, brocolli 7

    BUSINESS 3 150 g  |  Pork tenderloin sous-vide, peas risotto, 1,3,7

  • Tuesday 21.06.

    SOUP: 0,25 l Carrot soup with ginger 7

    CLASSIC 150 g  |  Beef stew with pasta rice 1,5,6,11

    LIGHT 300 g  |  Linguine Putanesca 1,2,3,4,7

    BUSINESS 1 150 g  |  Salmon with herbs, spinich and boiled potatoes 3,4

    BUSINESS 2 150 g  |  Breast pheasants prepared using sous-vide technology with potato puree, brocolli 7

    BUSINESS 3 150 g  |  Pork tenderloin sous-vide, peas risotto, 1,3,7

  • Wednesday 22.06.

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

    CLASSIC 150 g  |  Fried pork schnitzel, mashed potatoes, mixed salad 1,3,7

    LIGHT 300 g  |  Veg lasagna with grilled vegetable, tomatoe sauce 1,3,7

    BUSINESS 1 150 g  |  Salmon with herbs, spinich and boiled potatoes 3,4

    BUSINESS 2 150 g  |  Breast pheasants prepared using sous-vide technology with potato puree, brocolli 7

    BUSINESS 3 150 g  |  Pork tenderloin sous-vide, peas risotto, 1,3,7

     

  • Thursday 23.06.

    SOUP: 0,25 l Sour lentil with potatoes

    CLASSIC 300 g  |  Grilled chicken breast in bacon, mustard sauce, baked potatoes 1,7

    LIGHT 300 g  |  Penne with basil pesto, mozzarella and baked carots 1,3,7,8

    BUSINESS 1 150 g  |  Salmon with herbs, spinich and boiled potatoes 3,4

    BUSINESS 2 150 g  |  Breast pheasants prepared using sous-vide technology with potato puree, brocolli 7

    BUSINESS 3 150 g  |  Pork tenderloin sous-vide, peas risotto, 1,3,7

  • Friday 24.06.

    SOUP: 0,25 l Chicken broth with meat and noodles 1

    CLASSIC 300 g  |  sweet gnocchi with poppy seeds with released butter and sugar sprinkles 1,3,7

    LIGHT 300 g  |  Caesar salad with grilled chicken breasts

    BUSINESS 1 150 g  |  Salmon with herbs, spinich and boiled potatoes 3,4

    BUSINESS 2 150 g  |  Breast pheasants prepared using sous-vide technology with potato puree, brocolli 7

    BUSINESS 3 150 g  |  Pork tenderloin sous-vide, peas risotto, 1,3,7

  • Seasonal menu