Kempinski Hotel River Park Bratislava title="Kempinski Hotel River Park" />

Signature dish

Trout with potatoes and seasonal vegetables becomes a signature dish of the River Bank Restaurant in Kempinski Hotel River Park

Bratislava, 15 April 2014 – Trout cultured by a local farm with potatoes and seasonal vegetables is chosen as a signature dish. Björn Juhnke, the chef of Kempinski Hotel River Park, is proud to offer it to his guests. It should remind the local and international guests of the old Bratislava fish market tradition.

“Trout is one of the most popular fish in Slovakia and we searched for a local supplier that would fulfil the conditions and quality requirements of our restaurant,” said Björn Juhnke, the chef of River Bank restaurant in Kempinski Hotel River Park.
During the Global Career Day 2014 event, where a meeting of general managers from the Kempinski Hotels network of took place, Gerald Haberhauer, the general manager of Kempinski Hotel River Park, tried his hand at preparing of this dish. 
“Local salt-crusted trout was originally a flagship of our restaurant. It was partly prepared in front of our customers, now we serve it on a silver dish together with potatoes and vegetables and when opened, it mesmerises you with its delicious smell,” Haberhauer added. 
Each Kempinski hotel has a signature dish  – a dish that is favoured by the hotel guests; that is prepared in a unique way and, of course, is a local specialty. There should also be a story behind each signature dish connecting it with its country. Moreover, in case the guests ask for a traditional dish, the signature dish should be the first choice.
Grand Hotel Kempinski High Tatras, the second Kempinski hotel in Slovakia, chose bryndza pierogi as its signature dish. In the Czech Republic, they have a traditional Kulajda soup, while calf lungs in cream sauce is a typical dish of our Hungarian neighbours. Among some of the more exotic typical dishes are a camel meat burger, mussels with gingko, different types of fish or seafood and also a goji berry dessert.

Bratislava, 15 April 2014 – Trout cultured by a local farm with potatoes and seasonal vegetables is chosen as a signature dish. Björn Juhnke, the chef of Kempinski Hotel River Park, is proud to offer it to his guests. It should remind the local and international guests of the old Bratislava fish market tradition.

“Trout is one of the most popular fish in Slovakia and we searched for a local supplier that would fulfil the conditions and quality requirements of our restaurant,” said Björn Juhnke, the chef of River Bank restaurant in Kempinski Hotel River Park.

During the Global Career Day 2014 event, where a meeting of general managers from the Kempinski Hotels network of took place, Gerald Haberhauer, the general manager of Kempinski Hotel River Park, tried his hand at preparing of this dish. 

“Local salt-crusted trout was originally a flagship of our restaurant. It was partly prepared in front of our customers, now we serve it on a silver dish together with potatoes and vegetables and when opened, it mesmerises you with its delicious smell,” Haberhauer added. 

Each Kempinski hotel has a signature dish  – a dish that is favoured by the hotel guests; that is prepared in a unique way and, of course, is a local specialty. There should also be a story behind each signature dish connecting it with its country. Moreover, in case the guests ask for a traditional dish, the signature dish should be the first choice.