Gault & Millau Signature Dish Dinner

On Thursday 17 September, the grounds of the historic mill will be transformed into the setting for an exceptional gastronomic evening inspired by harvest festivals. You can look forward to the atmosphere of Indian summer, the scent of freshly harvested produce, and a setting that will transport you for a few hours to a world where good food is born out of respect for nature and tradition. Before you take your seat at the festive table, you’ll have the chance to stroll around the mill grounds, discover its unique history and soak up the atmosphere of a place that lives and breathes gastronomy every day.

Vojtěch Barac

Vojtěch Barac, head chef at Restaurant PM89, gained his experience in leading Prague restaurants and during a placement at the Michelin-starred La Degustation Bohême Bourgeoise. His cuisine is built on solid Czech foundations, which he combines with French techniques, his own creativity and high-quality ingredients from the Liberec region.

At Podhlavický mlýn, he aims to cook in a contemporary style whilst respecting tradition, the local area and the seasons. His goal is to create dishes that are well thought-out, authentic and natural – the sort that will keep guests coming back to the mill.

An exclusively curated menu

A unique six-course menu curated under the supervision of Gault&Millau inspectors. What do the harvest festival and the start of autumn taste like at Mlýn? Come and taste it for yourself!

Amuse-bouche
Potatoes confit in butter with quark and chopped chives
dill mayonnaise
Fermented red cabbage with trout pickle

Beef spider aspic
with root vegetables and peas, pickled mustard seeds, horseradish espuma, chervil oil and fermented coloured carrot powder

Dill consommé with dill infusion
Scottish quail’s egg with quail meat, celery noodles, radish caviar

Aged chicken breast on a bed of straw with chicken jus
mushroom gel, glazed chanterelles and parsnip purée

Select cheese from the Pěnčín farm
with pear chutney with white wine and caramelised walnuts

Poppy seed ice cream with stewed plums
plum gel with cinnamon, butter crumble and toasted almonds