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“Good beer/food”

Bratislavsky Mestiansky pivovar
Ranked #12 of 1,251 Restaurants in Bratislava
Certificate of Excellence
Price range: US$7 - US$20
Cuisines: Brew Pub
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Restaurant details
Good for: Bar Scene, Local cuisine
Dining options: Dinner, After-hours, Breakfast, Reservations
Description: Bratislava Burgess Brewery in Drevena Street follows an old tradition of the famous Burgess Brewery, “Die Bürgerliche Brauerei“, called the Burgher by residents. Nice beer was brewed there and the adjacent brewery restaurant was well-known for its domestic cuisine. The new brewery is on three floors and it aims to lure visitors mainly with a special kind of its own beer which it produces in opposition to industrially brewed beer. The Burgess Brewery is equipped with the most modern technology that is currently available for minibreweries. God bless you”, this is how also maltsters greet each other and this greeting is also in the house. “The process of brewing of our beer starts with the selection of the raw ingredients of the highest quality. Brewing is done by a traditional technology of double malting using traditional raw ingredients: malt, water, hops and yeast, nothing else to be added. It is brewed exclusively from hops of the highest quality, sourced from Zatevec region. Water used for production is filtered and adjusted. Our beer is the beer of Pilsner type, it is produced by the standard process of bottom fermentation,” says maltster Peter Pramuk. Besides the technology of the highest quality, the process of the beer production is imbedded also in the soul of three owners – beer fans who a few years ago were observing the conceptions of minibreweries with restaurants all around the world. They insisted that beer should be bitter exactly to their taste. And this was something that excellent maltsters – Mr Brauner and Mr Pramuk – have perfectly mastered. In order to produce 12 degree beer, the main fermentation takes 8 to 10 days, next fermentation takes 4 weeks. Beer is not filtered or pasteurized, and so it contains live yeast. Beer is carbonized which means that oxidation or beer aging is prevented. Since unfiltered beer does not come into contact with oxygen, rotting is avoided which has a positive impact on its quality. Subsequently, nice hop odour of beer is released and its repletion or greater taste richness is emphasized. Traditional, conservative, sound and hearty cuisine which goes with beer tries to follow original Pressburg formulas. Naturally, the cuisine is today technologically totally different but some traditional procedures in recipes work till nowadays. The chef Frantisek Sipos stresses the seasonality of some meals or raw food like asparagus, mushrooms, venison or slaughter season which will vary the rigid menu a là carte. Also sweet meals like “sufrle” (dumplings) come from Pressburg. Other caloric calibres are meals proved by decades, for example beef sirloin in cream sauce, dill sauce and homemade dumpling, roast knee or deliciously served brewery delicacy or tartar steak and toast.
Reviewed 28 November 2013

A pub with brewery on site fine range of drinks full meals and snacks served by friendly staff. very busy

Thank PJL8
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
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Reviewed 27 November 2013

Visited for Sunday brunch and had a couple of glasses of the lovely Bubak they brew to wash down my steak tartare. Can't comment on the cooking ability given the 'raw' nature of my chosen meal but the presentation was good, and a variety of other customers - young couples, elderly couples, families, businessmen (on a Sunday ?) - seemed to be enjoying their food too, so surprised that some recent reviewers have taken such a strong dislike to the food here. Service was very attentive for this sort of establishment. Would definitely return and probably prefer it to Zamocky or Slovak pub.

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Thank AndySDerbyshire
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 5 November 2013

Had a couple of visits to drink the excellent dark beer they brew. Friendly staff and a bright modern setting makes for a pleasant drinking experience. We had a starter and main course and the cheese and beer thingy was without doubt the vilest mouthful of food I have ever tasted. The other courses were marginally better but that's not much of an endorsement. It was pretty busy so obviously other people don't share my views on the food.

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Thank Bigdug
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 5 November 2013 via mobile

Enticed by all the positive reviews on this site, we dined at this restaurant. It didn't disappoint! The food is excellent local fare, and lots of it. Not for anyone on a diet! The staff obviously work hard to make this one if the best restaurants in the city.

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Thank Kip
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Reviewed 28 October 2013

We called in to sample the beer and have a spot of lunch. Nice ambience and good mix of locals and tourists. The bar downstairs is a bit lacking in character but upstairs is better. Not a great selection of beers but I had the light beer and it was superb and my wife had the weissbier. But beware of the portion sizes if eating - they are massive!

We opted for a cheese platter and another cheese dish with a beer foam which sounded interesting. Unfortunately the combination of the strong cheese and the beer gravy it was in was off-putting - the aroma dominated everything else on the table. Definitely an acquired taste. But the cheese platter would have done the 2 of us easily. And the cheese, with the exception of the beer foam one, did go very well with the beer.

Great value for money though and it was an expereince not to be missed but next time I'll be a little less daring on the cheese front!

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Thank skelghyl
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC

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