The Oscars were just recently shining brightly in the March film scene; earlier this year, athletes took home medals from the Winter Olympics; and awards were also handed out at the European final of one of the world’s most prestigious culinary competitions, Bocuse d’Or Europe 2026.
The best chefs represented their countries
On March 15 and 16, the culinary elite gathered in Marseille, France, where twenty national teams from across Europe competed for a spot in the world finals in Lyon. It was no coincidence that this most prestigious competition was held in France. Founded in the land of the Gallic rooster by Paul Bocuse, its history dates back to 1987, and today it is known on every continent. The competition is a hallmark of originality, and the chefs’ mastery is a feast for both the eyes and the palate. The great news is that Slovakia had its own team in this competition.
Slovakia was represented by professionals from Hotel Lomnica
And what brought them together? A passion for cooking, creativity, enthusiasm, an incredible eye for detail, flawless technique, and precision. Their victory in last year’s nationwide culinary competition secured them a spot in Marseille. They succeeded in the competition thanks in part to the skills and experience of head chef Patrik Pokrývka, who ranks among Slovakia’s top chefs; visitors to the Sissi Restaurant at Hotel Lomnica can savor his mastery. An imaginative menu, an original blend of local ingredients, and a unique mix of creativity—these are the hallmarks of this hotel kitchen in Tatranská Lomnica. On the shores of the sea in France, he created a visual composition that mirrored Slovak nature, its magnificent mountains and forests. However, success in the competition also lies in teamwork. Our team, consisting of head chef Patrik Pokrývka, his assistant Viktória Orolinová, and coach Tomáš Ševčík, gradually honed their skills over hundreds of hours, and behind every course lies their perfect synergy and mutual support. That, too, is one of the prerequisites for making a mark among the world’s elite. And overseeing it all was Peter Duranský, president of Bocus d’Or Slovakia.
How the food tastes, how it looks, and the techniques and preparation of the ingredients
The outcome is determined by a whole range of criteria, and the time limit doesn’t make the task any easier. The cooking proceeded at a brisk pace, as the contestants had to prepare two dishes—one meat dish and one fish dish—within five and a half hours. The competition’s organizing committee specified which ingredients to use. The tasks were not easy: prepare, cook, and plate a combination of meat and seafood. The main ingredients were beef tenderloin from a Camargue bull and cuttlefish. All of this was complemented by a garlic emulsion. However, to ensure the task wasn’t too easy, a typical ingredient from their home country also had to appear on the plate. The Slovak team chose juniper berries.
The next competition theme shone in all its glory and was a celebration of the Mediterranean Sea. The star of the show was a saltwater fish—the red mullet. The side dish was based on chickpeas, enriched with a national element. But what would a dish be without a vegetable side? This time, purple artichokes took center stage, and the sauce was made from sea urchin. With this challenge, the Slovaks’ battle for time, precision, culinary ingenuity, and skill began.
What the jury watched, evaluated, and recognized
The judges were particularly impressed by the flavor, technical precision, presentation, workflow, and cleanliness of the kitchen. However, the contestants aren’t just under the watchful eye of the judges, as all the dishes are prepared live in front of the audience. It’s essentially a large, open stage where elite chefs take center stage. The best from the European finals advance to the world competition in Lyon,
The Northerners are in the lead; the top ten have secured a spot in the world finals.
Denmark took home the championship trophy, with Norway finishing a close second and Italy in third place. Joining the winners at the world finals will be representatives from Sweden, France, Finland, Great Britain, Belgium, Hungary, and Iceland. In Europe’s most competitive field, Slovakia placed 16th. Simply participating in this event—exchanging experiences, presenting, and gaining new inspiration—is a success in itself. Because modern gastronomy is advancing by leaps and bounds. Today, it is not just a table with a white tablecloth, crystal glasses, and silver cutlery. Today, it is an art that combines taste, aroma, charm, aesthetics, and design. It was precisely these values that shone in Marseille at the Bocuse d’Or Europe 2026. Award-winning chef Patrik Pokrývka from the Sissi Restaurant at Hotel Lomnica represented Slovakia there and continued the tradition of Slovak chefs participating in this prestigious competition. His very participation among the elite of European gastronomy proves that, together with his team, he belongs to the top tier, which will certainly compete for further titles.
