The aroma of roast geese has been attracting the greatest gourmets to Slovenské Grob for over a hundred years. They look for the delicacy especially in autumn and around the holiday of St. Martina, but you can taste the quality of the highest level here all year round.
Before you get tempted to go to goose parties, you should know how it all started. Saint Martin of Tours came from today's city of Szombathely in Hungary. The young man, for whom his father planned a military future, eventually became a bishop. Legend has it that the geese kept interrupting him during his sermons until they ended up on the baking sheet. According to another legend, the saint was hiding among the geese in his youth when his father sent soldiers to find him and bring him back to the military camp. It is said that the geese betrayed him to gagots and then later the villagers roasted them. Be that as it may, roast geese have become a legend in the world of haute gastronomy.
Today, you can eat this delicacy with homemade lox and drink delicious wines from recognized winemakers - as our ancestors did - also in Slovensky Grob - in the kingdom of goose.
Crispy baked geese, tender goose roast and the famous Grob lox were so popular that they were also brought from here to Prešpork. Housewives of Grob used to bake milk-washed and salted geese at night so that they could get to the Saturday markets early in the morning. However, roast goose tastes best straight out of the oven - while it's still warm. Therefore, the gentlemen then got used to going directly to the farmyards in Slovensky Grob for fresh meat.
Geese used to be raised in every yard here, and the gagot echoed through the village. They thrived here thanks to the large waterlogged areas, which were lost with the construction of the Šúrsky Canal. The geese that are baked in Slovenský Grob today are brought from domestic farms in the south of Slovakia, but the gourmet experience has remained. The best goose breeders are united by the Guild of goose breeders in Slovenské Grob.
Galéria
