Garden & kitchen

Forty meters from the bed to the plate.

Italian school, Czech garden, a seasonal menu.

The kitchen

Our kitchen cooks Italian the way Florence still cooks it. What's served grows forty metres from the plate.

We started the garden in 2020. Four hundred square metres, fifty-three kinds of vegetable and herb, twelve beehives. The menu shifts with whatever is ripe.

In season we pick in the morning and by lunch it's on the table. Tomatoes from early August. Figs from the south wall in September. Walnuts in October. Courgettes, when there are too many, end up as a cream with parmesan.

Three menus: Italian (pasta, meat, fish), Czech (svíčková, duck, Škvorec-style dumplings), fusion (a bit of both). All three from the same ingredients. Vegetarian and vegan versions of each.

To drink: a cellar of two hundred bottles, mostly Italian. Three house distillates. Coffee beans roasted in Prague to the castle's own blend.

Garden in June — June — peak season for salads, herbs, and early tomatoes.

Kitchen at dusk — Kitchen at six — pasta for twenty-eight has been on the go since seven in the morning.

Tastings

Come for lunch.

Private lunches for two to eight, by arrangement. Three menus, four hours, a garden tour included.