Grand Restaurant of the Grand Hotel Kempinski High Tatras became the best hotel restaurant also thanks to the work and innovative approach of its Chef, Gabriel Kocák. He also showed his culinary art right on the stage in the Medical Garden in Bratislava at the fifth year of Gurmán Fest on Sunday. “We truly appreciate the Gurman Award prize. We were very pleased to get one golden fork for the first time,” said Gabriel Kocák. Also Bjoern Juhnke, Chef of the River Bank restaurant of the Kempinski Hotel River Park presented himself within the show on Saturday.
Bjoern is also behind the change of Arte Bar & Lounge concept in the Kempinski Hotel River Park, which is being prepared for this autumn and will be a lively surprise for visitors.
Thanks to both chefs of the Kempinski hotels with abundant experience from abroad, visitors at Gurmán Fest could try unique culinary specialties. The stand where Gabriel Kocák and Bjoern Juhnke were cooking served St. Jacob´s mussels with parsley and aloe vera, mangalitza neck with potato and vanilla espuma as well as hare with historical tomatoes. Gourmets could enjoy peach trifle as a dessert.
Visitors to Gurmán Fest could enjoy meals from renowned Slovak restaurants during the three days, and they could see themselves how gastronomic specialties are prepared by chefs from Slovakia, Czech Republic, Austria, Italy, France and Spain.