Daniel Tounder, the young chef who took the head to transform Slovakia into a gourmet destination

Daniel Tounder: European gastro -fellowships should probably report this name, if they have not yet done so, because in its floors as a young Slovak chef there is to make one of the addresses to try as soon as possible. The challenge is not very simple, but it certainly started: Daniel Tounder is the Eck chefFine Dining restaurant that is located in a wonderful place but not (still) gastronomically central, Slovakia.

We are on Devín Castle, one step away from Bratislavaon a hill surrounded by vineyards overlooking the Danube. A magical place, without a doubt, which holds the chef’s dream: bring Slovakia and its new cuisine to the center of the international gastronomic panorama. He, for his part, with his restaurant and his cooking philosophy is putting everything all about: it is no coincidence that he has been very recently rewarded by the prestigious French guide Gault & Millau as chef of the year in his countryand his Eck was the restaurant that received the highest score ever in Slovakia (four hats and 18 points).

Do you feel at the head of a new gastronomic movement?

«I don’t know if I would put it in these terms: we are doing our part indirectly because Slovakia tells its contemporary gastronomy to an ever wider audience. It feels from this point of view a beautiful energy, both on our part and by our guests: Here we are helping to collect that energy and channeling it into new motivations that make us grow. We really hope to be able to make our voices heard ».

What is happening in Slovakia, gastronomically speaking?

«From the restart of catering after Covid we left with a new wind in the stern. We work very well, we hear the warmth of the audience. I believe that Slovak gastronomy is truly at a historic turning point: It has never been talked about before, but now it seems to have finally come the time to play our cards. Now or never again, the feeling is just that ».

Well: what would be the “cards to play”, those that make Slovenian contemporary catering so interesting?

«We are going to the basis of our roots and our raw materials. That neither is specifically local, I like to talk about a large region more: here we are in a strategic area, central and full of borders, which bring influences and ingredients from many neighboring countries. This I believe that our main feature has always been the contamination and return of a taste that collects a lot from the rest of central Europe ».

How is it evolving today?

«Today we are aiming at A more modern cuisine, made of young people who wants to have his moment and express himself with what he finds in the area. Gradually the formula is being determined to build the future, both in the public and in young people who approach the kitchen ».

What is Eck’s philosophy?

«Ours is a very nice restaurant, born from the recovery of an area where there was an abandoned vineyard that we have reported to new life today, producing our wine. The project is local and modern: We have a small farm, with our cows and hens, and our vegetable garden. The restaurant is imagined with an open cuisine, where you see the chefs at work, and the dishes are served to customers directly by those who cook them. A young atmosphere, very little formal, welcoming. We do not propose luxury, we offer a moment that must be pleasant for our guests ».

A single menu for 130 euros, which changes seasonally: what is the constant?

“I’ve never had a real dish signature, If this is what it means. We work with what we have season by season, so the dishes always change. Our own characterizes us Juice Pairingour path of 100% non -alcoholic and home made drinkswhich is going very strong, sometimes more than wines pairing. And then, from the point of view of the kitchen, I would say that my signature is fire. I like to cook grilled, with the high flame: meat, vegetables, even the dessert ».