The story
SEVEN Restaurant Café sits at Mestský park 7 in Košice, where chef Jozef Hromják leads a modern Slovak kitchen that earned 16.5 points from Gault&Millau in 2026. The restaurant occupies a listed Art Nouveau building inside the city park and builds its fine dining menu around the New Cuisine of Slovakia.
Hromják captains the Slovak National Culinary Team, and the Gault&Millau inspectors noted his sensitivity to local produce. The kitchen uses regional ingredients, including Vršatec cheese, which appears in the opening canapés and small pastries served with several butters.
The restaurant's version of mačanka, a traditional Slovak speciality, turns a regional dish into a refined course. A carefully cooked fish comes with a sauce built on balanced contrasts. The pre-dessert lightens the menu before the final sweet course.
The building dates to 1909 and was once a skating pavilion, restored after years of decline. The wine list leans toward Slovak bottles, and the pairings follow that choice.
Recognition
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