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Bratislavsky Mestiansky Pivovar

$$ - $$$, ,
Dunajska 21, Bratislava 811 08, Slovakia
+421 948 710 888
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  • Excellent55%
  • Very good35%
  • Average7%
  • Poor1%
  • Terrible2%
Travellers talk about
“ribs” (42 reviews)
“pork knee” (5 reviews)
“goulash” (16 reviews)
Open Now
11:00 AM - 11:00 PM Hours
Brew Pub, Grill, Gastropub, Eastern European, Vegetarian Friendly, Gluten Free Options
$$ - $$$
Dunajska 21, Bratislava 811 08, Slovakia
All Details
Write a ReviewReviews (615)
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1 - 10 of 298 reviews

Reviewed 5 days ago via mobile

We were here with a company of 5. The food was ok, but the quantity of meat indicated on the menu consist the weight of the bő és also. The soup was done within minutes. At the end, when we paid, the waiter was a...More

Thank Gabor T
Reviewed 1 week ago via mobile

Great interior, pleasant atmosphere and excellent service. I had the bryndzove pirohy (potato duplings stuffed with cheese topped with bacon bits) and it was delicious. They also brew their own beer, the one I had was a bit on the bitter side but went great...More

Thank iv_ochko
Reviewed 1 week ago via mobile

Very bad staff,very rude!!the food was good,it took a little bit long to get it but generally it was tasty.the staff was very poor,everytime we asked for sth they replied in a very rude way!!

1  Thank annakorpasova
Reviewed 3 weeks ago

This is a busy restaurant which was busy even at 17:00 with many occupied tables and others that were already reserved. The beer quality is excellent and the food was also very tasty, if a little expensive for a restaurant that is not in the...More

Thank 357AG71
Reviewed 3 weeks ago via mobile

Used to be a great place... not anymore and it’s not the 2nd or the 3rd time that we have this bad experience. Staff unprofessional, long waits to get our orders and dirty tables and seats. On the other hand food it’s really good.

Thank Wally N
Reviewed 3 weeks ago via mobile

Used to love this place. The food was good and even though at times we got really bad service (dirty tables. Rude waiter. No service at all) I always thought it was an unlucky visit. Sadly, the bad experiences became the norm. The waiters I...More

Thank Luis G
Reviewed 4 weeks ago via mobile

We had a great time and great dinner. We were sitting outside on the large terrace. Pork ribs and also another food were excellent . Above all the service team was very nice with attention to details. Will come back soon Thanks for all team

Thank VivianNguyen1983
Reviewed 12 September 2018 via mobile

Such a wonderful place to visit! Very good cuisine and local specialties with combination of very helpful staff and such a nice atmosphere. Definitely place to visit! 😎

Thank bubl0
Reviewed 12 September 2018 via mobile

This restaurant used to be perfect, we’ve never had a bad experience until they have probably changed some of the personnel and raised prices. Food is good, anything you choose from the menu is nice, however the staff is not professional, waiting times are way...More

Thank Judit K
Reviewed 6 September 2018 via mobile

Away from the "unwashed hordes" this subterranean "kantina" offers set lunch at rock bottom prices for the 9-5 crowd. ( or 7-3 crowd as it is in this hard working "proletarian" paradise. Fast service with clean tablecloths and a smile.😎 Unlike the Western cliches leveled...More

Thank zolavis
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Questions & Answers
Tsvetomir S
20 December 2016|
AnswerShow all 3 answers
Response from EvaT1574 | Reviewed this property |
I would like to help you but I really don't know. I would suggest to call the restaurant and ask.
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Restaurant Details

Rating summary
  • Food
  • Value
Lunch, Dinner
Restaurant features
Takeout, Reservations, Outdoor Seating, Seating, Waitstaff, Highchairs Available, Wheelchair Accessible, Serves Alcohol, Full Bar, Wine and Beer, Accepts Mastercard, Accepts Visa, Free Wifi
Good for
Groups, Local cuisine, Special Occasion Dining, Bar Scene, Child-friendly, Kids
Open Hours
11:00 AM - 10:00 PM
11:00 AM - 11:00 PM
11:00 AM - 11:00 PM
11:00 AM - 11:00 PM
11:00 AM - 12:00 AM
11:00 AM - 12:00 AM
11:00 AM - 11:00 PM
Location and Contact Information
  • Address: Dunajska 21, Bratislava 811 08, Slovakia
  • Location: Europe  >  Slovakia  >  Bratislava Region  >  Bratislava
  • Phone Number: +421 948 710 888
  • E-mail
GOD BLESS YOU “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. WHERE NICE BEER IS BREWED… 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. THERE MUST BE A GOOD CUISINE. 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.
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