Name: RIVERBANK Restaurant
Address: Dvořákovo Nábrežie 6, Bratislava, Slovakia, 7528/6, Slovakia
Telephone: +421910872168
Price range: $$$

RIVERBANK Restaurant

Call to Reserve: +421910872168

Click HERE for reservation.

Parking for restaurant guests is provided in the underground parking lot on the -2nd floor (3 hours free of charge).

Monday - Friday 11:30 - 22:00
Saturday - Sunday 11:30 - 15:30

Business Lunch

2-COURSE MENU: €22.90

Monday - 29.4.2024

1. Creamy ramsons soup with sourdough bread croutons (1,7,9)

2. Veal shank ragout with carrot and potato purée (7,9)

Tuesday - 30.4.2024

1. Chicken broth with meat, vegetable roots and noodles (1,3,9)

2. Rabbit leg in dried forest mushrooms velouté with bread buns (1,3,7,9)

Wednesday - 1.5.2024 - PUBLIC HOLIDAY

Thursday - 2.5.2024

1. Lentil soup with vegetable roots (9)

2. Deep fried breaded pork neck schnitzel with mashed potatoes with onion and cucumber salad (1,3,7)

Friday - 3.5.2024

1. Creamy cauliflower soup with sourdough bread croutons (1,7)

2. Grilled filet of sea bass with vegetable, white wine sauce and boiled potatoes (4,7)

À la carte

Starters

Mushrooms

pan fried king oyster mushrooms with cauliflower purée, miso sauce and sesame seeds (Contains 1, 3, 6, 11)

Kohlrabi

carpaccio with herb pesto with ossau cheese, salted lemon, hazelnuts and fermented radish (can be served in vegan style) (Contains 7, 8, 10)

Catfish

buttermilk - potato foam with smoked fresh water cat fish, bonito flakes, bottarga, smoked farmers pepper (Contains 3, 4, 10)

Octopus

braised with fresh vegetable ragout, white beans and basil (Contains 2, 4, 9, 12)

Duck

foie gras terine with poached pear, mustard seeds and brioche with rosehip jam (Contains 1, 3, 7, 10)

Veal

chopped tartar with foam seasoned by black truffle perfumed oil and toast with onion marmalade (Contains 1, 3, 7, 9, 10)

Soups

Halászlé

traditional peppered fresh water fish soup with fish roe and bread croutons (Contains 4)

Beef

heavy tail and ribs broth with vegetables and homemade noodles (Contains: 1, 3, 9)

Salads

Romaine lettuce

with anchovy dressing with carrot, parmesan, bread croutons and bacon / with deep-fried chicken breast (Contains 1, 3, 4, 7, 10)

Mesclun

with honey baked goat cheese, lime dressing with Dijon mustard and sunflower seeds (Contains 7, 10)

Chef recommends

Game

grilled saddle and duck liver foie grass roasted vegetable, shallot onion purée, rosehip jam and hazelnuts (deer, fallow deer or venison – seasonal) (Contains 7, 8, 9)

Main Courses

Wheat

sprouted red wheat with parsnips, seasonal mushrooms, egg and basil (can be served in vegan style) (Contains 1, 3, 7, 8)

Cod

roasted with beet root, brown butter, horse radish and cream baked potatoes (Contains 4, 7, 8, 9)

Sturgeon

in brown butter confit with cabbage in dill velouté, beluga lentil and shell fish sauce (Contains 1, 2, 4, 7)

Chicken

grilled farmers chicken breast with sweet potato, spring vegetable a roasted liver and morells sauce (Contains 7, 9)

Beef

filet steak with black pepper, zucchini, Bretagne onion, brandy sauce and cream baked potatoes (Contains 7, 9)

Desserts

Vanilla

classic crème brûlée served with berries and vanilla ice cream (Contains 3, 7)

Chocolate

cake with nuts, caramel and sea-buckthorn / carrot sorbet and flax seeds (Contains 3, 7, 8)

“Kir royal”

black currant sorbet with sparkling wine foam, crispy meringue and berries (Contains 3)

Nuts

vegan dessert with pecan and cashew nuts, dates, coconut ganache and tangerine ginger sorbet (Contains 8)

Petit fours

selection of homemade pralines (Contains 1, 3, 7, 8)

Cheese / 100 g

selection of local and imported cheese (Contains 1, 3, 7, 8)

Tasting Menu

Best chefs choice Five course tasting menu 95 € (Wine pairing 45 €, Alcohol-free pairing 30 €)

Amuse Bouche

Starters

Catfish

buttermilk - potato foam with smoked fresh water cat fish, bonito flakes, bottarga, smoked farmers pepper (Contains 3,4,10)

Kohlrabi

carpaccio with herb pesto with ossau cheese salted lemon, hazelnuts and sea-buckthorn (can be served in vegan style) (Contains 7, 8, 10)

Main Courses

Sturgeon

in brown butter confit with cabbage in dill velouté, beluga lentil and shell fish sauce (1, 2, 4, 7)

Game

grilled saddle and duck liver foie grass roasted vegetable, shallot onion purée, rosehip jam and hazelnuts (deer, fallow deer or venison – seasonal) (Contains 7, 8, 9)

Dessert

Kir royal

black currant sorbet with sparkling wine foam, crispy meringue and berries (Contains 3)

Petit fours

selection of homemade pralines (Contains 1, 3, 7, 8)

Cuisine At The RIVERBANK Restaurant

Savor the perfectly tuned gourmet dishes prepared by our creative culinary chef Jaroslav Žídek and his team.

Spend the time with your family or business partner and explore the modern gastronomy with the outstanding view of the river Danube.

Menu Of Executive Chef Jaroslav Žídek The menu of Executive chef Jaroslav Žídek is always rich in high quality seasonal ingredients and local flavours.

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