Daniel Tilinger is a Slovak chef celebrated for his work at ECK Restaurant, located on a vineyard slope near Devín Castle with views over the Danube. Initially drawn to engineering, he ultimately chose cooking, carrying into the kitchen the same precision, discipline, and technical curiosity that first shaped him.
Tilinger’s cuisine is defined by simplicity, honesty, and a deep respect for ingredients. ECK operates with its own farm, producing Jersey-cow dairy, eggs, and vegetables, and the restaurant collaborates closely with local farmers and foragers. These ingredients form the backbone of seasonal tasting menus that evolve throughout the year, each expressing a modern yet regionally rooted culinary identity.
In 2025, Tilinger received one of Slovakia’s highest culinary honors when he was named Chef of the Year by Gault&Millau, and ECK achieved the top score among Slovak restaurants — affirming the strength of his vision and commitment.
Today, Daniel Tilinger continues to refine a cuisine that is environmentally aware, diverse, and driven by fire, smoke, and seasonality — a style that connects contemporary gastronomy with the landscape and heritage of his region.
