The story
Modern Czech cuisine takes center stage at Restaurace Panská Zahrada in Dobřichovice, where the culinary team prioritizes freshness and regional producers. Guests pass a long bar to view an open kitchen that keeps the entire preparation process transparent. The chefs build their menus around ingredients sourced from nearby farms, a practice recognized by Gault&Millau during their 2026 visit.
A rich kulajda soup anchors the starters, combining a poached egg, potatoes grenaille, and a blend of creamy mushrooms. The torn pork shoulder offers a contrasting texture, served inside homemade toasted bread alongside jalapeño mayo and compressed red onion. Regular visitors often return for the Czech beef sirloin, demonstrating how Czech cooking balances regional heritage with modern plating.
Large glass panels flood the bright interior with natural daylight throughout the day. The floor plan leads directly from the entrance toward a fireplace lounge and a spacious, shaded summer front garden. Careful attention to acoustics ensures conversations remain private even during live music performances. This thoughtful layout supports the kitchen’s focus on serving dishes at exact temperatures.
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