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Latest reviews
Still Sharp? #1: Pizza Pub Tank – When the Kitchen’s Ready but the Service Isn’t
Inspired by Slovakia’s take on Kitchen Nightmares (TV show Na Nože), this series follows the trail of restaurants featured in the show—one plate at a time. Let me open with a famous Cimrman quote: “He opened a pub… and those bastards actually started coming.” As a long-time fan of kitchen rescue shows like Áno, šéfe! […]
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Mile High Bites #4: NIXA Restaurant (Part 2 – and Final)
Update: Since this article was written, NIXA has closed. We visited NIXA nearly two months ago, and I was curious to see what—if anything—had changed. So we returned. At first glance, a few things had changed. The old opening hours from the previous business were finally removed. A laminated pizza menu had appeared in the […]
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Mile High Bites #3: La Secchia Banská Bystrica – Pasta With Identity Issues
La Secchia is, by now, a fairly well-known name in Banská Bystrica. A small restaurant tucked into a converted family home, it won’t dazzle you at first glance—but if you push past the initial confusion, there’s a lot to write about. Both good and bad. The entrance is a bit awkward. You step through what […]
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Kinda Sorta Bucatini Amatriciana – Slovak style
A traditional Roman dish with a smoky Slovak makeover—this Bucatini Amatriciana recipe is all about bold flavors, creamy tomatoes, and a little extra kick from smoked bacon and paprika. It’s perfect for those nights when you’re craving a comforting pasta with a twist, and it’s a great way to add a taste of Slovakia to […]
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Welcome to Kinda Forked
The place where recipes meet restaurant reviews, and both occasionally go sideways.
I’m Roman. A trained chef by education (thanks to a few formative years at a Hotel Academy), but a chaos cook by choice. Somewhere between the theory of béchamel and the reality of late-night instant noodles, I found my voice — and this blog is where I use it.
Here, you’ll find recipes with a Slovak twist, food experiments that sometimes work, and brutally honest reviews of places I eat at — whether they deserve a Michelin star or a health inspection. I write like I cook: from the gut, with a dash of sarcasm and no regard for how many dirty dishes it’ll make.
So if you’re into food that’s tasty, storytelling that bites, and the occasional existential crisis over garlic, you’re in the right place. Pull up a chair. Just maybe don’t sit on the clean side of the cutting board.
