Well hello hello there.
We are in between castle visits.
We just finished visiting Devin Castle.
Yeah.
Next up is Bratislava Castle but first we need lunch.
What is the plan?
Well, we've worked up a ridiculous appetite doing all of that walking so we are just going
to try to find somewhere to eat nearby this new castle so we're just wandering around
and we're going to hopefully find a place really soon.
More Slovak Food.
Yes.
Let's go.
Alright, so ready for lunch and we've ended up at another cave like restaurant.
So as you can see it is kind of dark.
Super cozy dimly lit.
We've got some candles.
The name of this place is Modrá Hviezda .
Yes, I believe.
It is also very busy and lively at the moment.
Yes.
There are some there is a group just to the left of us and they're having a merry old
time.
Merry old time.
Sam has got beer.
I've got wine.
What else could you ask for?
Haha.
Do you remember what kind of wine you got or not?
Mmmm.
It is the specialty.
It started with Frankovka modrá.
Frankovka.
That is right.
It is good.
It is not very dry.
It is kind of like a lighter wine to be honest.
It'll do.
It will go nice with the meal.
Cool cool.
Alright Mister.
Yeah, so after exploring all those castles this morning.
Well it has only been one castle so far.
Haha.
I know.
But that was enough exploring for me I think I've earned a beer.
Haha.
So I'm trying over here Zlatý Bažant 12°.
Hopefully I'm saying that right.
Bazant.
I think she said Bazant.
You're right.
Anyhoos.
Let's try the beer.
Oh, I don't know if it is just because I'm thirsty or tired or whatever but this beer
tastes especially good.
Like I'm loving it.
So yeah really happy to have a nice cold local beer in hand.
And uh yeah now we just wait for our mains.
Oh my goodness a behemoth of a portion showed up at the table.
I was expecting you know like little pork medallions.
Something small.
And instead I have this giant pork chop covered in like crushed walnuts and it comes with
a honey mustard sauce (bravčová kotleta) and I also have roasted potatoes.
Oh, this is huge.
My goodness.
So good.
Let's try to dig in.
I think I'm going to like cut off a smaller piece so it is more manageable.
Get in there.
Oh ho ho show us how it is done.
Look at that.
Oh my gosh I can't believe how thick that is.
And that is not even a small piece there.
You probably have to cut that again.
Yes.
Little bit of that.
Get it in the sauce.
Some walnuts.
Take it for a swim.
Mmmm.
Wow.
Pork and honey mustard.
Haha.
That is amazing.
Is it good?
This was listed under the traditional dishes section.
Yep.
So really happy to be trying this.
Like with the mustard does it give it a kick or?
It sure does.
But it is also sweet at the same time.
So good.
Oh my gosh.
So good.
Can't wait to try that.
Haha.
Okay, so Sam is going to try a bit of my dish right now.
I sure am.
So excited for this.
Wow.
You know I've had a lot of food with my crushed peanuts in Asia but never crushed walnuts.
It is such a good idea.
That sauce is just like lethally good.
Lethally good.
That is so good.
Oh my gosh.
Wow.
And the meat is tender and I had a little bit of potato with it too.
Like what I'm loving so far about food in Slovakia is they do not mess around with the
portions.
Like they give you a generous amount.
Yeah.
I mean anytime we've had food here whether it be at a hockey game or in restaurants or
whatever we always have like a have a nice big portion and we're left like very satisfied.
We'll be needing a siesta.
Yeah.
That is how we're left.
Haha.
Yeah.
That is true.
Wow.
That is some good stuff.
I'm going to have some more potatoes.
Alright.
Wow.
Now to try yours.
Wow.
Alright and this is your main.
Yeah, tell us a little bit about it.
So my traditional like Slovak main over here is basically it is rabbit leg (Králik na
Šampiňónoch).
Yep.
And then on this part this side I don't know if you can see we've got wild mushrooms.
Yeah.
In a wine sauce.
And then we have dumplings.
Mmmhmm.
Some potato dumplings.
Potato dumplings and these are thick and heavy.
They look like little pancakes.
Yeah, they do.
I'm going to grab a bit of that.
And Sam chose this just because he read red wine sauce and was like yeah.
Yeah.
Give me the wine sauce.
So I'm getting a little bit of that and a little bit of the dumpling so I've got a little
bit of everything going on.
Oh man.
I love that.
How is that rabbit?
That is rabbit is good.
That is actually it is a lot more tender than I thought it would be.
Yeah?
Yeah, rabbit tends to be quite chewy.
It is a bit chewy but it is just like a very rich flavored meat and then I really like
the um mushrooms in the wine sauce.
It is so good.
Mmm.
I'm going to have taste on its own.
And the mushrooms are really juicy.
The wine sauce makes it gives it a rich flavor and then the potato dumplings give it a nice
added texture because it is crispy on the outside and mushy in the middle and so that
just adds a lot of flavors going on when you kind of mix them altogether.
Really really good stuff.
Absolutely love this.
This is another fantastic meal here in Slovakia.
This is Sam's dish right here.
I don't know if I've ever had rabbit before to be honest.
So we'll see what this is like.
That is rabbit.
Little bit of mushroom here.
Mmmm.
Do you like that?
Wow.
The texture reminds me of chicken.
Yeah.
It is not as gamey and tough as I was imagining in my head.
Yeah, yeah exactly.
And that is quite good.
It really is.
Wow.
We've both of our mains are delicious.
Like I think we're going to be sharing like.
And I'm trying some of the potato dumpling.
Yeah.
With more mushrooms.
I really like the mushrooms oh my gosh in a wine sauce.
I know.
That is seriously what did it for me when I was looking at the menu.
I was like mushrooms.
Wild mushrooms in a wine sauce yeah.
The wine sauce is good.
Wine sauce for the win.
Wow.
These portions are so massive too.
How are we going to finish all of this.
We've already placed an order for dessert so.
Yeah.
Let's get to it.
Alright, so dessert has arrived and once again it looks completely different from what I
was expecting.
We ordered poppy seed dumplings (šúľance s makom) so I thought maybe with pierogi filled with poppy seed
but the dumplings it is like this wormy shape.
I would say.
And then you have poppy seed powder on top.
Yeah, you've got to really coat them.
Look at that.
I know.
They're like little worms.
That look so cool.
So let's try one.
Mmmm.
Is it good?
It kind of reminds me of gnocchi.
A little bit.
Yeah.
Is the poppy seed sweet?
Yeah.
That is like mixed in with sugar.
That is good.
And look it is starting to melt.
Oh.
Haha.
Get in there.
That is pretty nice.
Is it a hot dessert?
Yeah.
It is served warm.
What is this here?
It is just more noodles in there.
I've never had anything like this.
I know.
Me neither.
This is like the base for it like the dumpling you could use it for something savory or something
sweet.
It just depends on what you add on top really.
I have a feeling I'm going to have like black stuff all over my face afterwards.
You're doing alright.
I'm going to be speaking like this.
Let's see what Sam thinks of this one?
Okay, my turn to try it and I'm going to make sure mine is coated in sesame seeds.
Thoroughly coated.
I love that.
Poppy seed I should say.
Mmmhmm.
I've actually noticed a lot of pastries stuffed with poppy seed.
Mmmm.
And you know what is really different than what I thought is that these are like a lot
less chewy.
Like they just kind of disintegrate as soon as you put it in your mouth.
Yeah.
It is like a softer gnocchi.
It is very very soft.
I'm going to have a bit more.
And that is dessert.
Let's see if we can finish all of this.
It is really good.
It is sweet but it is not overpoweringly sweet.
Like this is just a nice way to finish things off.
Alright Mister Gangsta.
Time for price point.
So time to wrap that up.
That was not a cheap meal.
It was 42 Euros but oh it was good.
It was just like gourmet food and the most expensive thing we ordered was 14 which was
one of the meat dishes uh huh.
Yeah, the meats were like between I think 12 to 14.
Yeah.
And then we also ordered two glasses of wine and dessert.
No one glass of wine, one glass of beer.
Oh yeah.
Right one dessert two mains.
So look at you.
You're getting it right while I'm messing it up here but anyways oh that is a lot of
food.
We've still got the castle to explore.
It is probably a mistake.
We should have done the castle first but we're going to waddle up the hill and we'll say
goodbye for now.
Alright let's see your waddle.
Waddle waddle.
Do your best waddle up the hill to the castle.
Goodbye.