9. 3. 2020 Herbed lamb loin, topped with lamb demi-glace "MANJULA " with potato spaghetti and kvaka

Do you like to go back in your memories to your grandmother's holidays? Do you remember all those smells of cakes or homemade bread? The times when soups were eaten with a big spoon? The owners of Tekovská kourija have transformed all their childhood memories into a wonderful concept full of traditional flavours. When they bring you a respectable portion for the first time, you'll feel like you're at grandma's house. Comfort and coziness is carried through the entire interior of the restaurant. Outside, you'll delight in the playground where your little ones can frolic while you blow off steam after a hearty lunch. Alongside the restaurant, a bakery has also been set up where they initially only baked bread and pastries for the lunch menu. People liked the bread, so they started baking regularly, in larger quantities and experimenting with flavours. This is how, for example, the bread with fresh bear garlic and pieces of roasted bacon was created, which is best enjoyed while still warm with a bit of butter spread on it. Later they expanded their portfolio to include cakes, savoury pastries and especially their famous strudels. Branislav Javorský, the chef of the Tekovská kourija, shared with us his recipe for lamb knee with carrot-celery puree and glazed onions.