The Alej restaurant in Bojnice has been fulfilling the gastronomic desires of lovers of quality food for a few years, who come from all over Slovakia for great food. Chef Marek Karak's dreams come true, and despite the difficult pandemic moments that did not bypass the Bojnice restaurant, the skilled businessman managed to keep his entire team. Behind the success is not only quality food, but also a good dose of robots. The 1st place in the TOP GASTRO facility survey in the Trenčín Region, which was awarded to satisfied restaurants by the restaurant, also testifies to the qualities.

Chef Marek reveals more about his restaurant in an interview.

1. Introduce yourself a little at the beginning and tell us about the beginnings in your business.

My name is Marek Karaka, I am 36 years old and I have been moving in gastronomy since I was fifteen. Basically, I've never done anything else. I went through all the positions in the kitchen, from the assistant chef to the chef in the large hotels, until I got to the stage where I started thinking about my own business, which really happened in 2018, when I opened my restaurant Alej directly on the square in Bojnice. The vision from the beginning was clear, no semi-finished products, glutamates, artificial flavors. Simply honest home cooking, no pre-mixed meals or explicitly experiential cuisine.

2. Is there a specific product in your restaurant that is one of the most popular or best-selling?

Definitely our cones, you just have to taste them.

3. How did the current difficult situation mark you? Did you have to come up with a new, creative "how to survive" way?

I opened the restaurant to serve people fresh food directly on a plate and not to deliver in boxes, but there was no other option. So, like every restaurant, we started delivering lunches and selling our products (bread, puddings, pâtés, etc.). We have been imprisoned three times so far during the pandemic and I admit that with each closure the motivation goes down, so I hope that it will end soon and I will be able to do what I really enjoy and fulfill. Cooking for people and in front of people, combining eating with experiences.

4. What can we find on your menu? Will people with special intolerances find theirs in you?

You will find meat steaks from quality farms, fresh fish, but also vegetarian dishes, and even the smallest ones will not receive Slovak classic children's menus - nuggets and french fries. Since we make everything in the kitchen ourselves, we know what we use in our meals and therefore we have no problem confusing something in the food due to intolerance.

5. Do you have special plans for 2022 if the situation calmed down and conditions were more favorable?

Sure, I definitely want to go back to guided tastings, which we haven't done in two years. In the summer it is unrealistic due to the influx of people in Bojnice and in the winter the measures will not allow it. And I want to create the best possible conditions for the staff to keep them at work.

6. How do you perceive winning 1st place in the TOP GASTRO equipment competition of the Trenčín Region 2021?

Of course we were pleased, but at the same time it is a great responsibility. The more people perceive us, the greater their expectations and demands. But we believe we can meet them.

photo: FB Alej Bojnice