Halfway between Bánovce nad Bebravou and Trenčianske Teplice, under a busy road on one side and a protected stream on the other, you will find an oasis of peace and delicious tastes in the middle of picturesque nature - the Machnáč pond. Families with children like to come here, as well as businessmen.

The homestead is not connected to power lines, so the owners are dependent on the sun's rays, which generate electricity through photovoltaic panels. "You're welcome, it's beautiful and sunny today, we can also make you an espresso," Ľubomír Ševčík welcomes us. If it was cloudy, they wouldn't turn on the machine. We decide where to settle. We have a choice of shelter during operation, cozy gazebos or tables under the trees. There is plenty of privacy everywhere. The area is also "kids friendly", i.e. friendly to children. They have climbing frames, a playground and various toys. Children and adults alike will be delighted to see the pets, which they can treat with prepared food. However, feel free to hide your phone, you will use it as a camera at most. Except for one operator, you won't catch a signal here, for some it's a real redemption from the hectic world.

If time is precious to you, you certainly won't lose it when choosing a meal. The menu is basically clear - baked, lightly smoked trout. As a side dish, bread and preserved hot peppers, cucumbers and mutton horns with chalamade. In the kitchen, they will prepare fries for you on request, and exceptionally, pancakes will also be on the menu. Everything is in the hands of the weather and solar activity. Precisely because of limited electricity depending on the weather, you can only enjoy beer or other drinks from cans or plastic bottles. "I believe that it won't take long and we will be able to tap," reveals Ľubomír Ševčík, adding that they also serve trout on paper plates with wooden cutlery to save energy when washing dishes. In a place surrounded by nature, they base themselves on ecology, so waste separation is a matter of course. At the same time, they rely on their customers, who are also served in operation.

You will have to wait about 20 to 25 minutes for the trout, because they prepare it fresh. If there are more customers, it might take longer, but it's worth it. While we looked around, a fragrant lunch "landed" on our table. The trout had a beautiful golden color, which is due to the combination of marinade and gentle smoking. The composition of the marinade remains a chef's secret. However, Ľubomír Ševčík claims that the trout itself does not need much. "The base is salt. You don't even need to overdo it with smoking, so that it doesn't overpower the taste of the fish. That's also why we smoke on clean beech shavings without bark," reveals the man who tastes the trout first every day and adjusts the amount of salt. As he says, each salt tastes different, so he can't rely on the weight. We admire the view, smell it, and then the broom itself comes to the fore. The meat is soft, juicy, separates beautifully from the bone. Baked crispy skin completes the delicious taste. "Don't forget the cheeks. It is a small piece of meat that many people forget about when eating trout. However, this detail is worth it," he points out to the unobtrusive delicacy on the plate. The operator and chef in one reveals that guests who are not used to eating fish often come here. However, the smell softens them, they taste the baked trout and are pleasantly surprised.

Holidaymakers from Australia, California and France regularly come here. Motorcyclists also like to have refreshments here after the winding road through Machnáč. "Of course, people from the neighborhood also come here. Tourism would be helped, for example, by a bike path that would not even have to be asphalt, a paved forest road and a few rest stops would be enough," the co-owner of the Machnáč pond offers a tip for those responsible. You can taste baked and smoked trout here in the summer every day from noon. The exception is Monday, which is a "sanitary day". Weather permitting, they are open on weekends the rest of the year. If it starts to rain, you can hide and warm up inside the operation near the stove. During the pandemic, many got used to ordering, picking up and consuming fish at home. However, the atmosphere of the natural environment is irreplaceable and we recommend enjoying it.

Our tip for fish :-)

Visitors usually don't ask about the process of "dealing" with the trout on the plate. Everyone has their own method. If you have so far resisted tasty fish just to fight with the bones, we offer you a tip with a recommended label. Do not cut the trout with a knife, just use it to separate the meat from the bones. All you need is a fork and a piece of bread to hold the meat.