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Press Releases

Welcome to our Press Room. We are delighted with your visit. Please feel free to look around and read through our news for more information on our brand's luxurious collection of exclusive properties and services, as well as Kempinski's expansion and portfolio growth. Contact us on katarina.lettrichova@kempinski.com

  • Bryndza Pirogues

    23/05/2014

    Bryndza Pirogues Named “Signature Dish” of Grand Hotel Kempinski High Tatras

    Štrbské pleso, 23 May 2014 – Traditional Slovak bryndza pirogues became the “signature dish” of Grand Hotel Kempinski High Tatras. It is the best of traditional Slovak dishes that the chefs of the hotel can offer their domestic and international guests.

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  • Sommelier Matus Hamara

    26/03/2014

    Kempinski Hotel River Park and Grand Hotel Kempinski High Tatras are once again recognised as the best hotels in the Slovak Republic this year

    Bratislava, 26 March 2014 - In the 2014 Trend Top rankings for restaurants and hotels, the two hotels from Best Hotel Properties, a.s. group portfolio defended their top rankings from last year. Additionally, the chef of Kempinski Hotel River Park was recognised as one of the top ten chefs in the nation. Likewise, according to Trend Top, the sommeliers of both hotels were also among the top ten in the Slovak Republic.

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  • Tomáš Tejbus and Jozef Breza

    24/02/2014

    The Only Slovakian Chefs in the Kempinski Hotel Chain Perform in the High Tatras

    Bratislava/Štrbské Pleso February 24th 2014 – Tomáš Tejbus and Jozef Breza are the only Slovaks working as chefs in the Kempinski hotel chain. Together they lead the kitchen of the Grand Restaurant in Grand Hotel Kempinski in the High Tatras. A new menu has been created under their leadership.

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  • Patrik Balkoci - Danubius Gastro 2014

    17/02/2014

    A chef from the Grand Hotel Kempinski High Tatras is awarded the gold medal at the Danubius Gastro Exhibition

    Bratislava, February 13th 2014 – Chef Patrik Balkóci was chosen as the winner of the chef skills competition at the Danubius Gastro exhibition.

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