Fresh, local, and delicious – these are the gastronomy goals of Wild Kitchen. 

Martin Plastiak founded the restaurant with this simple but ambitious concept upon returning to Slovakia after over 20 years of working in the USA. Cooking in elite kitchens abroad, he wanted to bring the same level of quality ingredients to the Slovak food scene. 

Flanked by the nature of the Small Carpathian hills and full of history, Modra was chosen as the location for the new restaurant. The town has a long history of viticulture and is a hub of new winemakers focusing on producing high-quality Slovak wines. Martin saw the potential of pairing quality local wine with quality local gastronomy.

He found the best artisan local producers, such as for our light and fluffy long-fermented bread, tender and moist lokše, and grass-fed goat cheese. He also started to develop the restaurant’s own garden for the freshest produce possible. As well, we use the abundance of nature around us through foraging wild plants.

Located in what was originally a coopering workshop (for making wooden barrels), Wild Kitchen blends tradition with new ideas in its architecture, food, and customer approach. Our open kitchen allows you to see not only your food being prepared but also the people cooking it.

We aim for our simple food to taste amazing, to be healthy and yet satisfying; we hope you’ll agree.