About Saint Paul

It started with something Bratislava was missing: an honest Breton galette made from buckwheat, with a glass of cider beside it. Nothing inflated — just good produce and a craft cooked on the griddle in front of you.

We are the sister venue to the Colette restaurant. From Colette we take the standards for produce and detail; from Brittany, the lightness and the urge to share. We mix the batter by hand, cook our salted caramel in-house, and choose cider from the Sorre family cidery.

The galette is also naturally gluten-free — which makes us a place coeliacs can simply walk into, without having to ask for a favour.