Events

The tables were full of traditional pork-slaughtering treats. Aspic, grejzupa, blood sausages with cabbage, roasted ribs, and homemade sausage. This day in Rumanka was all about tradition and cuisine of our grandfathers.

We combined good beer, hearty food, and a discussion of the craft behind the beer. During the evening, the brewmaster gave guests an overview of the brewing process, the ingredients, and the details that shape the beer’s final flavor.

The evening, dedicated to the flavors of autumn, featured a seven-course menu based on seasonal ingredients, paired with wines from ÉÓS wine Dvory. Each course showcased the taste of autumn in Slovak Paradise.