Cuisine
Italian school, Czech garden.
Three menus to choose from. The ingredients grow forty meters from the plate.
Three menus to choose from. The ingredients grow forty meters from the plate.
We cook Italian the way Florence cooks it — and from whatever is growing in the garden behind the castle.
The wedding dinner comes with three menus: Italian, Czech, fusion. All three from the same fresh ingredients. Vegetarian and vegan versions of each.
Chef Lorenzo trained in Florence, cooked ten years in Czech kitchens, and has been with the castle for four. He cooks for one wedding a weekend, so you build the menu directly with him.
The garden gives thirty-five vegetables and twelve herbs. What doesn't ripen here we buy from three farms nearby. Mediterranean fish twice a week. A cellar of two hundred bottles, mostly Italian.
Allergies, vegetarians, children, gluten-free — tell us at the start, not at the last minute. Every menu does a no-meat version; the vegan version is by arrangement.
Antipasti, two pasta courses, a main of fish or meat, a cheese board, tiramisu. Wines from Tuscany.
Svíčková from the grandmother, cabbage soup, duck with Škvorec-style dumplings, cheesecake. House slivovice.
When you want a bit of both: Italian antipasti, Czech mains, an Italian dessert. For guests who don't know what to picture.
We cook what we have. When the sage runs out, the menu changes at noon.Chef Lorenzo · head chef
