Grand Restaurant at Grand Hotel Kempinski High Tatras Receives Gault & Millau Award

Bratislava/Štrbské Pleso, 14 April 2026 – Among the twelve restaurants awarded three toques by the renowned Gault & Millau guide is the restaurant at Grand Hotel Kempinski High Tatras. Led by Executive Chef Miroslav Zamiška and his team, the hotel’s restaurant has been included in the guide for the first time.

‘I consider receiving an award from this prestigious French guide a great success. Working in a hotel restaurant presents its own unique challenges, and my team and I strive to approach every menu not only with creativity, but also with respect for traditions and local ingredients,’ explains Chef Miro Zamiška. He adds that Sommelier Matej Lacko selects high-quality and delicious wines to complement the culinary specialities created at Grand Restaurant. The hotel’s wine cellar offers a selection of more than 615 wines.

The hotel restaurant was included in the second edition of the gastronomic guide in Slovakia following an evaluation and visit by Gault & Millau inspectors. ‘We are very pleased that, in addition to the print guide, the online Stay & Dine guide was also launched this year. It focuses on hotels that combine a great experience with quality food, which is exactly what we can offer our guests, complemented by impeccable service,’ says Kathrin Noll, General Manager of Grand Hotel Kempinski High Tatras.

The second edition of Gault & Millau in Slovakia features a total of 221 restaurants. ‘Our inspectors returned to the establishments we visited last year to assess how they have progressed. In addition, we are very pleased to have discovered a number of other restaurants that we did not have time to visit in the past, as well as establishments that are new. I can confirm that the quality of Slovak gastronomy is steadily improving and holds its own against international competition,’ says Michal Ondriš, Chief Inspector of Gault & Millau Slovakia.

About Gault&Millau

The French gastronomic guide was founded by journalists Henri Gault and Christian Millau in the 1960s as a reaction to the rigid rating rules of other guides at the time. They created a flexible rating system based on a combination of awarding the chef’s hat symbol (‘toque’) and points. They defined the culinary tenets of so-called nouvelle cuisine. Thanks to their approach and work, they appeared on the cover of the prestigious Time magazine in 1980, and their system helped discover many culinary talents. Currently, Gault&Millau operates in twenty countries around the world.

The first edition of Gault&Millau for Slovakia, in both print and online versions, was published in June 2025. A total of 194 establishments were included, comprising 146 rated restaurants and 48 establishments in the unrated POP category.