Gastronomy at the mill...
In our restaurant, you can taste everything from freshly picked herbs from our chamomile field to locally sourced seasonal produce. Our menu is inspired by the richness of local ingredients and the tradition of Czech cuisine. Each dish is prepared with the utmost care and attention to detail. Come and discover how the combination of nature and culinary art can create unforgettable moments.
Our specialties
Our specialties, carefully prepared under the guidance of Chef Jakub Škoda, are the embodiment of our passion for quality and taste. By working directly with our farm and other local farmers, we guarantee that we use only the freshest ingredients, which gives our dishes not only unforgettable flavours but also aromas.
Chef Jakub's specialties
Lightly smoked pork belly | Chamomile tea | burnt potato puree | sauerkraut sauce | radish | dill oil Pickled cheese from Eco Farm Stehlík | our apricot marmalade | onion biscuit | our kimchi
Our restaurant is getting ready to open
Restaurant
In our restaurant, you can expect exclusive flavours based on quality local ingredients, gently combined with freshly picked herbs from our chamomile field. The menu is inspired by the richness of local ingredients and the traditions of Czech cuisine, with each dish prepared with the utmost care and attention to detail.
The restaurant also offers sommelier service with an emphasis on precise wine pairing with our dishes. We pride ourselves on making our cuisine as zero waste as possible.
Bar & Wine
The hotel bar is located in the mill, which most reflects the history of the original stone mill building. We offer several original signature drinks prepared according to the recipe of Václav Vojíř from Bugsy's bar in Přaz and also a special chamomile-based drink. Our wine cellar is located in the original turbine well with a capacity of up to 400 bottles of wine and you will find a selection from all over the world.
Dominik Unčovský
Dominik Unčovský is a 28-year-old ambassador of the Makro Academy, winner of the national round of the Bocuse d´Or competition. He represented the Czech Republic in the European round of the most prestigious competition in the wolrd Bocuse d´Or. He trained at the Prague Culinary Institute under Roman Vaněk, whom he also assisted in publishing several cookbooks. He has experience in filming from his collaboration with Dalibor Navrátil
on the filming of Pub U Druhé šance and has laso been actively filming for several years on the Czech Television show Dobré ráno. He started his career in Prague restaurants La Bottega di Finestra, Sansho and Mánes. He gained a lot of experience abroad at the hotel A-ROSA Kitzbühel, where he worked as a junior sous-chef.
He completed an internship at one of the most prestigious hotels
in India, Radisson Blu Plaza*** Mysore. His latest award is the title
of Discovery of the Year in the Golden Chef of the Czech Republic. He is currently preparing for his internship at the 3rd Michelin restaurant AQUA.