THE Sunnier-Side Up came by the Svätopluk I ordered for dinner at the Original Slovak Restaurant — chicken breasts baked with peach halves and cheese. Misa Starloslovenskej Kuchyne is my new supercalifragilisticexpialidocious. Translated to “plate of old-Slovakiay cuisine”, it is way more than just the mouthful it is named with inclusions of roast pork, chicken, sirloin slices, sausages, bacon, dumplings, potato and potato pandcakes. As I mentioned previously, beer is cheaper than water around these parts. Going local, I asked for a Czech beer and was served the original “Bud”, the Czech local beer Budwieser Budvar.
Daylight was up late and so were we with a nightcap at the Moose Bar across our hotel. The bartender introduced all his local brands adding notes on each of the ABV’s with their strongest , the Slovak Zlaty Bazant ’73 Golden Peasant at only 5%. I took the opportunity to do research and tried the Krusovice Kralovsky Pivovar Czech Premium Beer, the half white-half black Zlaty Bazant Special, the Edelweiss Weissbier with the Zlaty Bazant Alcohol-free Lemon Beer to wash.
Breakfasts in Bratislava are beautiful. Or, at least, mine with assorted cold cuts, cheeses, olives, sundried tomatoes and white grapes assembled from the inclusive buffet at the stately restaurant of the austere Apollo. We still had time to burn before our bus schedule for Prague and spent it at the hotel’s Salt Cave.
Salt Caves were a popular spa treatment among the Czech royalty in their heyday and us indio peasants lapped up the experience. Basking in the the roomful of varieties of salts from around salt mines in the region was said to have similar effects to a few days breathing fresh seaside air.
I wouldn’t take a Czech’s word on a five-minute walking distance again as we found ourselves pulling wheelies three long blocks to the bus terminal. Next stop, Prague!
* All photos by Michael Karlo Lim. For more photos, go to www.pornografeed.wordpress.com or www.facebook.com/michaelkarlo.