The Sissi Restaurant in Hotel Lomnica is faithful to the monarchy and its historical and modern image is also distinguished by its gastronomy. The quality of the restaurant is impressed by the first-class chefs who offer guests original taste experiences. At the end of October, the restaurant shone even brighter, thanks to the excellence of the chef of Hotel Lomnica - Patrik Pokrývku. This brilliant professional is the winner of the national round of the prestigious global culinary competition Bocuse d'Or Slovakia 2025. Talented, creative and original master of his craft, who pays attention to both local ingredients and modern aesthetics.
National round of Bocuse d'Or Slovakia offered an extraordinary experience and inspiration
Just as the Oscar statuettes glitter in the cinematic sky, the same glitter in the culinary arts belongs to the Bocuse d'Or awards. Founded by Paul Bocuse in France, its history dates back to 1987 and today it is known on every continent as the most prestigious gastronomic competition. It has the hallmark of originality and remarkable ideas conjured up by the best chefs in front of the audience. The great showcase of gastronomic mastery took place on 29 October 2025 at the R2N Business Center in Banská Bystrica.
Slovak gastronomy has talented chefs - the champion is from Hotel Lomnica
Three talented Slovak chefs presented themselves in a passionate final competition. However, only the best chef qualified for the European round. The winner of the national round Patrik Pokrývka confirmed that he belongs to the Slovak top. The door to the European round of the Bocuse d'Or 2026 is open and he has also won an amazing chance to advance to the world finals in Lyon. A fantastic triumph and a top performance!
What attracted the jury
Patrik Pokrývka attracted attention with his distinctive Scandinavian handwriting and his sympathetic approach to seasonality. And a bonus - purity of flavours reigned supreme on his menu. And the tasks for the contestants were not easy: to prepare 14 portions of the main course on the plate and the same number of portions on the bowls. The main course's main ingredient was the loin of fallow deer with bone and thigh, and the bowl assignment was one-word but challenging: sturgeon. The fight for time began. The decisive factors were perfect technique, first-class preparation, harmony of flavours, imaginative presentation and, in the final, a flawless result. The competition clock ticked mercilessly, measuring the time for the preparation of the dishes. Five and a half hours. Whistled, cooked, loaded, decorated. The jury was also impressed by the calmness, insight and precision of Patrik Pokrývka. He planned everything down to the last detail so that nothing was missing from the gourmet experience. The performance of the professionals in white uniforms was judged by European gastronomy personalities from Sweden, Slovakia and the Czech Republic - experienced chefs with rich international careers.
Victory in Bocuse d'Or Slovakia - triumph for the whole team
The first place in the national gastronomic competition is a testament to the exceptional skills of chef Patrik Pokrývka and also testifies to the power of teamwork. Behind every course, meticulous preparation and imaginative menu there is synergy and mutual support. This was also confirmed at Bocuse d'Or Slovakia, where the award for the best assistant went to Viktória Orolínová from Patrik Pokrývku's team. Their joint focus and attention to detail resulted in a bravura victory. In addition, the Hotel Lomnica team also won the prize for the best bowl.
How does chef Patrik Pokrývka perceive the award?
"Winning the national round of the Bocuse d'Or is a great honour but also a great responsibility. It is the result of long months of preparation, a constant search for perfection and the work of the whole team that stood by my side. The Bocuse d'Or is not just a competition - it is a journey that shapes the chef in every detail, from the precision of technique to the expression of one's identity through food. Advancing to the European round is a challenge - to represent not only myself but also Slovakia. Our producers, raw materials and gastronomy culture, which has enormous potential."
In the gastronomic team of Restaurant Sissi, everyone knows what, where, when and how. The result? An original experience on the plate
Chef Patrik Pokrývka acknowledges the rule that food is not just a mixture of ingredients but also a unique space where collaboration reigns supreme. This was also reflected in the result, because the entire team of Hotel Lomnica was a support for the contestants. Yes, the strength of the team is in each individual but the common resolution is the same: perfection on the plate and guest satisfaction. Chef Patrik Pokrývka adds to the wish: "I want to show that even from a small country under the Tatras can come a chef with great vision, discipline and passion for beauty on the plate. The award is a confirmation for me that the direction in which Slovak gastronomy is heading makes sense - and that hard work, humility and creativity can put our name among the European elite." Patrik Pokrývka's victory is a success for the entire Hotel Lomnica. Proof that understanding and flawless performance in all positions is the way to first-class client service.
Hotel Lomnica continues to write its unique story and the award-winning chef Patrik Pokrývka and his team are currently preparing to compete for the trophy in the European competition. You can taste his mastery under the peaks of the Tatra Mountains in Restaurant Sissi. https://hotellomnica.sk/restauracia-sissiVrestaurant, which this year won the title of the best hotel restaurant in Slovakia from the experts in the prestigious Falstaff Awards 2025. This is also a reason to visit.
