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.
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
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:
– Museum of Viticulture
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.