Visit a place where flavor meets story and community. The farmers’ market, in cooperation with ŽiTo v SÝPKE, will offer a selection of local products as well as a unique experience—the presentation of the “recipe of Trenčín,” a dish created from the flavors and memories of the city’s residents.
You can look forward to tastings, an original mocktail made from local ingredients, conversations with local producers and creators, live music, and showcases of local talent that extend beyond gastronomy.
“With their presentations, you can also meet the regions of the Trenčín Region (Považie, Kopanice, Upper Nitra) and the Zlín Region (Luhačovice Area – Zlín Region).
Program
9:00 – 16:00
What Does the Region Taste Like – to according to ŽiTo v SÝPKE?
Farm products and designer goods
9:00 – 16:00
Meeting with the Regions
Považie, Kopanice, Upper Nitra, Luhačovice – Zlín Region
9:00 – 16:00
Bobbin Lace
The beauty of patience with the Čipka Lace Club
10:00 – 10:30
What Did Trenčín Taste Like?
A demonstration of historical cuisine with SHŠ WAGUS
11:00 – 11:30
What Does Trenčín Taste Like? #1
Presentation of the Trenčín recipe and tasting
11:45 – 12:15
What Does Trenčín Taste Like? #2
Tasting of the Trenčín mocktail and presentation of the LANIUS brewery
12:30 – 13:00
What Does Oulu 2026 (Finland) Taste Like?
Discussion on Finnish gastronomy (in English)
13:15 – 14:00
What Does Food with Values Taste Like?
Discussion with Slow Food Pressburg and ŽiTo v SÝPKE
14:00 – 15:00
What Does Trenčín Taste Like? #3
Second opportunity to taste the Trenčín recipe
More about the programme
Bobbin Lace – The Beauty of Patience
9:00 – 16:00
Bobbin lace-making is a delicate craft and a precious cultural heritage that is still alive in Trenčín today. In the hands of local lace-makers, tradition transforms into contemporary creation filled with detail, focus, and quiet beauty.
From threads, wooden bobbins, and patient movements emerge works that delight both the eye and the soul. Bobbin lace is a demanding technique, but the reward is a unique aesthetic and the joy of handmade work.
The tradition of bobbin lace-making has had a strong foundation in Trenčín since the 1980s. Members of the Čipka Club meet regularly, share experience, exhibit at home and abroad, and take part in major events. Their work has been part of a Slovak national record as well as a world festival of bobbin lace.
Bobbin lace proves that slowness, precision, and tradition still have their place in today’s world.
What Did Trenčín Taste Like?
11:00 – 11:30
The historical fencing group WAGUS will present period cuisine and beverages from several historical eras naturally connected to our region—from Celtic settlement and Roman Laugaricio, through the Middle Ages of Matúš Čák, the Renaissance of Ján Zápoľský, to the Baroque era of the Illésházy family.
Authentic recipes, historical ingredients, and traditional methods revive flavours that were eaten in Trenčín for centuries. For 18 years, WAGUS has been bringing “living history,” in which cuisine plays an exceptional role—as an experience for all the senses.
What Does Trenčín Taste Like?
12:00 – 12:30 | 13:30 – 14:15 | 14:45 – 15:15
Can you cook a city? We tried. We invited the people of Trenčín to answer a simple question: What does Trenčín taste like to you? From their memories, flavours, and favourite ingredients, a unique recipe of the city was created.
Talented Trenčín-based chef Pavol Žiška turned these collected flavours into a simple dish and dessert that anyone can prepare at home—Trenčín in your own kitchen. During the event, we will reveal which flavours appeared most often, what they say about the city, and how the whole idea came to life.
The flavour story will be complemented by a special non-alcoholic cocktail (mocktail) mixed from the same ingredients by Trenčín bartender Miroslav Jánošík—a refreshing version of Trenčín in a glass.
To complete the flavour mosaic, our beer partner Lanius has prepared a special Trenčín 2026 beer in collaboration with us. You will learn since when Trenčín has had the right to brew beer and which historical stories are connected to beer in the city—straight from those who brew it today.
What Does Oulu 2026 (Finland) Taste Like?
12:30 – 13:00
The taste of the North is simple, seasonal, and deeply connected to nature. During this session, we will step into the world of Finnish gastronomy, discover typical ingredients from the Oulu region, and learn how the ECoC Oulu 2026 project cooperates with local farmers and producers.
The project director, a participant in MasterChef Finland 2013, will introduce not only the flavours of the North, but also how gastronomy can connect culture, region, and community.
What Does Slow Food x ŽiTo v SÝPKE Taste Like?
14:15 – 14:45
What does food with meaning taste like? This discussion on the international Slow Food movement will open themes of conscious eating, local ingredients, and respect for people and the land.
Together with a representative of Slow Food Pressburg, we will look at how the movement works in Slovakia, why it is important to protect traditional flavours, and how gastronomy can shape communities. The discussion will also include a presentation of the Degustorium festival, which connects honest food, producers, and stories. This May, Degustorium will take place at ŽiTo v SÝPKE in Moravské Lieskové.
The discussion offers a perspective on taste that is not only about food, but also about values, origins, and relationships.
What does a place taste like where nature, culture, and community meet? The discussion will take you to ŽiTo v SÝPKE in Moravské Lieskové—a former granary transforming into a vibrant centre for education, knowledge-sharing, and community gathering.
We will talk about the transformation of a space now hosting events, workshops, and environmental education programmes for the public and schools, as well as about the growth of TRH Sýpka (Our Market)—a place where quality food, the honest work of local producers, and a friendly community come together.
TRH Sýpka is not just about shopping. It is a shared morning full of aromas, flavours, and conversations in a certified natural garden, where farmers, growers, craftspeople, and people who care about the origin of food meet. The discussion offers a view of taste born from the coexistence of place, landscape, and people.
