Since the 1990s the courtyard kitchens have become registered family businesses, and the season — roughly September to November — books out months ahead. For the rest of the year Slovenský Grob is a commuter settlement of the Slovak capital, with new housing spreading around the edges of the old street. Both halves of that are true at once, which is why a visitor who arrives in April expecting a goose village finds a suburb instead. The place is best understood as an economy rather than as a sight: it sells one dish, cooked at home, in one season, because of where the soil, the city and the year 1848 happened to put it.Od deväťdesiatych rokov sú z dvorových kuchýň zaregistrované rodinné podniky a sezóna – zhruba od septembra do novembra – býva obsadená mesiace dopredu. Po zvyšok roka je Slovenský Grob satelitom hlavného mesta, s novou výstavbou rozliezajúcou sa okolo starej ulice. Obidve tie polovice platia naraz, a preto ten, kto sem príde v apríli a čaká husaciu dedinu, nájde predmestie. Obec sa oplatí chápať skôr ako hospodárstvo než ako pamiatku: predáva jedno jedlo, uvarené doma, v jednej sezóne – lebo tak ju postavila pôda, mesto a rok 1848.
