Bratislava Castle is also residence of the President of Slovak Republic and Slovak Parliament resides in the new building nearby.
Devin Castle was built on the limestone rock over the confluence of the Danube and Morava rivers. Oldest written evidence of it is from 864, but the hill was inhabited much earlier. Today it is ruin, destroyed in 1809 by Napoleon armies.
Spis Castle is the largest castle in Slovakia and one of the largest in Central Europe. Today it is an exposition of archeological findings. Spis Castle is listed in UNESCO World Heritage List.


Cuisine and Events:

Slovak cuisine is basic central European fare: meat, dumplings, potatoes or rice topped with a thick sauce, and a heavily cooked vegetable or sauerkraut. The standard quick meal is knedlo-zelo-vepro (dumplings, sauerkraut and roast pork). Caraway seed, bacon and lots of salt are the common flavorings. The Slovaks have three meals in their day. For breakfast they have a cup of tee or coffee, a roll or a slice of bread, some cheese, salami, or a cake. Most Slovaks don’t take much time in eating their breakfast. The Slovakian midday meal is the main meal of the day. They may have it at home, at work, in canteens , dining halls, cafeterias, or in a restaurant. It is usually a three-course meal. This meal includes soup, the main course, and a desert. As for soup they may serve beef, chicken, vegetable, potato, tripe, fish and other soups. The Slovakian national dish is "bryndzove halusky". There are many other meals that may be served for supper. For example, roast pork with potato dumplings and sauerkraut, Vienna steak with potato salad, fried chop pork with boiled potatoes or chips and vegetable, or goulash with dumplings. Beer or any soft drink may be served with it. The Slovakian evening meal may be for some people the same as the midday meal, or it may be not so nutritious as a hot meal at midday. It may be some cold meat, salami, ham, cheese, eggs, bread or rolls, and some vegetables. Vegetarians aren't going to have a great choice - beware of apparently meatless dishes cooked in animal stock or fat and get ready for lots of fried cheese, omelettes, and potatoes. Slovaks are known as wine rather than beer drinkers - the Tokaj region along the Hungarian border squeezes out a good drop.
Practically every day is a Saint's Day in the Slovak Republic, and 'special days', festivals and public holidays are widely acknowledged. Public holidays include New Year's Day (1 January), Three Kings Day (6 January), Labour Day (1 May), Cyril and Methodius Day (5 July) and Christmas (24-26 December). The Bratislava Lyre in May or June features rock concerts.