Restaurace Lihovar

The story

Restaurace Lihovar Benešov: Seasonal Czech Cuisine and Global Flavors

The Kitchen Philosophy

Restaurace Lihovar in Benešov anchors its menu in modern Czech cuisine while weaving in seasonal global techniques. Chef Ladislav Douša guides the kitchen with a focus on fresh ingredients that sit comfortably alongside regional traditions. The permanent offerings shift toward local harvests when autumn arrives, while warmer months bring lighter preparations featuring wild garlic and spring vegetables. This steady Czech cooking approach keeps the plates grounded without losing creative direction, a method that recently secured a Gault&Millau 13 rating.

Selected Dishes

Guests frequently return for the handcrafted starters and slowly developed mains. The pickled river trout arrives with sweet and sour vegetables, dill cream, and a touch of Japanese mayonnaise that bridges European and Asian palettes. Roasted duck legs rest beside red apple cabbage and onion dumplings for a familiar yet refined plate. When hunting season begins, venison steak wrapped in an herb crust or quail filled with foie gras moves through the dining room.

The Dining Room

Stone columns separate the seating areas inside the Čapí hnízdo estate, creating intimate spots between wooden accents. The layout encourages quiet conversation while keeping sight lines open toward the service passages. Tables fill quickly during weekend lunches, which explains why reservations are standard practice here. A dedicated pastry station finishes the meal with layered cakes and chocolate mousses made on site.