Cousins Maxim and Marek share memories of the early days of Gatto Matto, which is now 17 years old. They started out with nothing and today they’re running a family business.
How and where did the idea to open a restaurant first come about?
Maxim: My mum and I had always been keen to go into the restaurant business. We spent a while looking for the right place before opening a small twenty-seater café in the Old Town. We went with a simple pizzeria concept and an Italian name. My mum’s a big cat fan, and as a lot of family businesses – even foreign ones – have an animal in their name, we landed on Gatto Matto, which translates to crazy cat. Actually, it’s pretty apt, too. (laughs)
Did you bring any other family members in with you and your mum?
Maxim: A major turning point was when my cousin Marek joined the team. That was kind of a milestone, roughly 7 years after we opened. Up until then, it was just this tiny little restaurant where we did almost everything ourselves. Marek came along and showed us all the different options we had. His youthful drive brought a fresh perspective to our family business. We broadened our horizons and subsequently opened two more establishments.
Looking back with the benefit of hindsight, how did the progression of those few years unfold?
Maxim: I wouldn’t want to live through that again. (laughs)
Marek: We spent a good number of years working towards a particular goal. Maxim brought experience and ideas to the table and I added desire and determination. It was a smartly conceived model, combining a visionary, someone to actually run the show, and chef Radoslav, who still cooks just as excellently today. We built on those foundations by adding more cousins and a brother to the team. (laughs) So it really is a family business, that’s not just for show. Even our guests can sense there’s something special here that they won’t find elsewhere. At its heart is the bonds we have and our integrity. When we ran out of family, we turned to our closest friends… but if there are any cousins in Slovakia we don’t know about, let them come forward. (laughs)
How would you describe the concept you have developed?
Maxim: A family concept inspired by Italy.
Marek: Not just the cuisine, but the lifestyle, too. It’s all about enjoying the moment and the atmosphere. Atmosphere is the only thing that’s basically free, yet it’s so valuable! You can have a beautiful interior, you can have great food, but it’s the people who make the atmosphere. We do our best to make our guests feel at home and show them that we care.
Do you think guests today are more attuned to the emotion and story behind the brand than in the past?
Maxim: I think so. A lot of people may not even be able to put a name to it, but they can sense it. We’re not saying we’re the best restaurant with the best food and wine, but we do our best to make sure our customers leave happy and relaxed. That’s what it all boils down to. It’s this combination of the food, the decor, the music, the hygiene, the service, and the people behind it. It’s a team effort led by managers with plenty of experience. We focus on the details you might not notice at first glance in the restaurant.
Working with friends and family sometimes has its challenges. How do you deal with the tougher moments?
Maxim: That family bond is really meaningful You take extra care because you genuinely don’t want to lose that other person; they’re not just a colleague, but also family or a friend. We need to listen to each other and be willing to compromise. Most important of all is trust. Being able to support each other and sometimes just following along blindly… that’s what I’ve been doing for the last five years. (laughs)
Marek: We’ll edit that bit out.
Maxim: All right, ten, okay. (laughs)
Marek: Trust is the most important. As is knowing how not to let things pile up. Playing safe to avoid ruffling feathers is easy, but it’s the constructive criticism of each other that moves us forward. Obviously, you need to find the right way of saying things. I have only one brother, and there are moments when it’s crucial to draw a clear line between work and our personal relationship: this is work, and this is us. We take a lot of risk, but it’s worth it in the end!
You see each other all day, every day at work. Do you spend any free time together, too?
Maxim: Balance is important. When I’m at work, I’m interested in what’s going on in my colleagues’ lives, and equally, in my private life, I’m curious about what’s happening at work. There’s this overlap. want to know how my co-workers are doing. I’m not just talking about their job performance, but also their physical health, their mental well-being, their dreams and wishes…
Marek: There are layers to our business. There’s this tight group of people that I actively spend time with. But that doesn’t mean I’m not interested in the others. It’s just they’re part of another layer managed and overseen by the leader of that particular team. This way, we make sure that everyone in the company has a chance to be heard. We address each colleague’s needs individually, and believe me, sometimes a chat over a glass of wine is all it takes to help someone unwind. Outwardly, guests can see that our staff are cheerful and energetic, but this is no coincidence.
What can your guests look forward to? is another Gatto Matto in the pipeline?
Maxim: The circle is coming full circle and we just want to get better at what we do. Never say never, but at this point in time we don’t see the need to expand any further.
That will be a disappointment for all those who would like to see you in Karlovka, Žilina, Košice…
Maxim: We don’t have that big a family. (laughs)
Marek: (laughs) Unless those long-lost cousins show up. But seriously, each region has its own individual needs and we understand those of the one we live in. The food we serve reflects our way of life. We actually come here to eat ourselves, along with our friends. We don’t live in Italy, our concept is just inspired by it. We don’t have their resources, temperament or weather. That’s why we’ve tailored everything to our own market, especially Bratislava.
Describe Gatto Matto in three words
Maxim: Family, friends, emotions.
Marek: Trust, atmosphere, largesse.