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Bratislava is a right place to feel the atmosphere of autumn flavours.

Autumn in the foothills of the Small Carpathians is traditionally a time of harvest celebrations. Wine and the immature burčiak fermented grape juice dominate the drinks list, while husacina (roast goose) is the king of the fall menu.The peak autumn season offers the traditional goose festivities also in most Bratislava´s restaurant. History of the cuisine has been keeping its tradition already for more than 100 years in the villages situated near Bratislava - Slovensky and Chorvatsky Grob.

Skill in roasting a goose, pancakes and preparation of liver are kept by each generation. The goose is best served with potato pancakes covered with goose fat, known as lokše, with a rich goose liver pậté providing the starter and can be enjoyed with the delicious wine from Small Carpathian region.

Wine is also of the very highest standard in Bratislava. It is said, that wine making was brought to the territory of Bratislava already by Romans who built vineyards and cultivated grapes. The tradition of fine wines in the region dates back to the days when this city supplied royal wine cellars and exported their vintages throughout the world. You can enjoy a trip to one of the Small Carpathians cellars.

Wine is life of whole country up to this day. Vintage feast, prestigious wine competitions, days of open doors in 100 cellars with wine tasting and feast of wine patron St. Urban is something like a finale of wine makers´ effort during whole year.

Tip for visit:

Apponyi Palace – Museum of Viticulture

The cellars and the ground-floor of the newly reconstructed premises of Apponyi Palace house the Museum of Viticulture. It documents the history of viticulture, vine growing, grape harvesting and processing in the territory of Bratislava from antiquity up to the 20th century.

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