In 2007 awarded as the best hotel Restaurant in Slovakia according to TREND - Slovakia´s economy and business leading weekly. One of TOP 10 Restaurants in Bratislava for 2012.
Apollo Hotel has become well-known in part due to the St. Hubert Hunters’ Restaurant, which gained its fame due to its quality and tasty cooking. The restaurant meets all requirements for working lunches or dinners, as well as for holding company and private receptions, celebrations and balls.
Apart from its game specialties, we offer international meals inspired by French cuisine. But lovers of vegetable salads, pasta dishes and light chicken and fish selections will also find themselves at home. The outstanding desserts and homemade pastries are certainly mouth-watering.The enjoyment of the good food is reinforced by the individual hunting-style interior, as well as the friendly yet professional service.
Get ready to be surprised by some of the other delicacies recommended by our head chef Pavol Cibulka:
| Studené predjedlá ● Cold starters ● | ||
|---|---|---|
| 80g | Zverinová paštéta s brusnicami, rôsolom z lesného ovocia, šalátom valeriána a malinovým octom Venison pâté with cranberries, woodland fruit jelly, valerian salad and raspberry vinegar |
5,50 € |
| 80g | Domáci marinovaný losos so zeleným šalátom a zázvorovým dressingom Marinated salmon with green letucce and ginger dressing |
7,50 € |
| Polievky ● Soups ● | ||
| 0,22l | Slepačí vývar s mäsom a domácimi rezancami Chicken broth with meat and home-made noodles |
4,00 € |
| 0,22l | Zverinová polievka - „Bográč“ Venison goulash soup – „Bográč“ |
4,00 € |
| Teplé predjedlá ● Hot starters ● | ||
| 100g | Toast s husacou pečeňou a grilovanými jablkami Toast served with goose liver and grilled apples |
9,90 € |
| 100g | Mix zelených šalátov s pečenými jablkami a orechmi Lettuce leaves with freshly baked apples and chopped walnuts |
5,00 € |
| Ryby ● Fish ● | ||
| 150g | Steak z lososa s mladou špargľou a omáčkou z kaviáru divého lososa Steak of salmon with baby asparagus and wild salmon caviar sauce |
16,00 € |
| 150g | Zubáč v parmskej šunke s horčicovými zemiakmi, baby mrkvou, fazuľovými luskami a jemnou smotanovou omáčkou Sander wrapped in Parma´s ham with mustard potatoes, baby carrots and green beans served in mild cream sauce |
15,50 € |
| Hlavné jedlá ● Main course ● | ||
| 150g | Tatársky biftek Steak Tartar |
14,90 € |
| 150g | Zelený šalát s kuracím mäsom, cherry paradajkami a parmezánom Green lettuce with chicken meat, cherry tomatoes and grated parmesan |
9,90 € |
| 150g | Kuracie prsia plnené syrom Plesnivec so smotanovo - špenátovým gnocchi Chicken breast filled with “Plesnivec” cheese, creamy spinach gnocchi |
11,50 € |
| 200g | Bravčová panenka s karamelizovanou cibuľkou a zemiakovo parmezánovou kašou Pork sirloin with caramelized onion and potato-parmesan purée |
12,50 € |
| 200g | Steak z argentínskej sviečkovice s dubákovou omáčkou, baby zemiaky s rozmarínom a oravskou slaninkou Argentinean sirloin steak served with cepes mushroom cream sauce, baby potatoes with rosemary and bacon |
19,90 € |
| 150g | Guláš - dančí, srnčí, jelení, diviačí - podľa ponuky, Karlovarské knedle Venison goulash – red deer, roe-deer, fallow deer, wild boar – according to the actual offer, Carlsbad dumplings |
9,90 € |
| 150g | Vyprážaný diviačí rezeň, restované zemiaky s cibuľkou a pórom Fried wild boar steak, roasted potatoes with onions and leeks |
9,90 € |
| 150g | Dančie medailónky so smotanovou zeleninou Julien, Karlovarské knedle Fallow deer medallions in creamy Julienne vegetable served with Carlsbad dumplings |
12,90 € |
| 200g | Jelení steak s gaštanovou omáčkou, baby zemiakmi a restovanými hubami Red deer steak in chestnut sauce served with baby potatoes and roasted mushrooms |
16,90 € |
| 150g | Srnčie medailónky s hustou hubovou omáčkou a hubovou tartalette Roebuck medallions with rich mushroom sauce and mushroom tartalette |
14,90 € |
| 150g | Srnčie medailónky s brusnicovou omáčkou a tvarohovým muffinom Roe-deer medallions in cranberry sauce, cheese muffin |
14,90 € |
| 150g | Medailónky z diviaka pečené s medovo - horčicovou glazúrou, s dvojfarebnou zeleninou Juliene, mladým špenátom, fazuľkami, krémom Chardonnay a zemiakovou tortičkou Medallions of wild boar roasted with honey-mustard glaze, with two-coloured Julienne vegetable, young spinach, French beans, Chardonnay cream and potato cake |
13,50 € |
| 300g | Grilovaný baklažán na mede so zeleninovým kuskusom, paradajkovým pestom a parmezánom Grilled aubergine drizzled by honey served with vegetable couscous, tomato pesto and parmesan cheese |
9,90 € |
| 300g | Gnocchi so špenátom, cherry paradajkami a parmezánom Gnocchi with spinach, cherry tomatoes and grated parmesan |
8,00 € |
| Snacky ● Toasty ● Snacks • Tousts | ||
| 150g | Toast s kuracím mäsom zapečený so syrom, hranolky Toast with slices of grilled chicken breast baked with cheese, French fries |
9,90 € |
| 150g | Burgertoast z hovädzej sviečkovice, s grilovanou cibuľkou a volským okom, hranolky Beef sirloin burger toast with grilled onion and fried egg, French fries |
13,90 € |
| Dezerty ● Desserts ● | ||
| 80g | Čokoládový nugát s coulisom z manga a malín, vanilková zmrzlina Chocolate nougat with coulis of mango and raspberry, vanilla ice cream |
5,00 € |
| 170g | Čučoriedkové pirohy s orechami a maslom Blueberry pasties sprinkled by chopped walnuts and melted butter |
5,00 € |
| 80g | Čokoládové plátky s čerstvými malinami, pistáciová zmrzlina Chocolate slices with fresh raspberries, pistachio ice-cream |
5,00 € |
On the guest demand we can prepare children half - sized portions of all above given dishes
We wish you a pleasant meal and enjoyable stay at the Apollo Hotel.
Menu is valid from 1st September 2011. The given weight of the meat is before cooking.
Food & Beverages manager: Ivan Radocha Prices complied by: Ludmila Marčíková
Menu complied and prepared by: Chef Peter Cibulka and his team
MON-SUN: 11:00-23:00
Reservations may be made at the telephone number: +421 2 5596 8534, +421 2 5596 8550, or at our email address: hotel@apollohotel.sk
The St. Hubert restaurant every year receives a valuable evaluation from the respected economic weekly, TREND and from the professional Association of Slovak Hotels and Restaurants, which undertakes the appraisal of the best restaurants and hotels in the country. Our rich and professionally assembled wine archive has also gained a number of decorations.
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