The story
Statek česká lípa Myslovice sits just outside Klatovy, serving Czech cuisine rooted in the Šumava foothills. The kitchen honors a hospitality lineage dating back to František Hnojský, who operated an inn on this site between 1932 and 1939. Modern Czech cooking here pairs classic techniques with a contemporary lens, building menus around produce delivered by regional farmers. A recent Gault & Millau rating of eleven points specifically praises how the team lists every local supplier directly on the printed menu cards.
Rotating programs keep the kitchen agile throughout the year. Spring brings a dedicated asparagus menu that pairs white spears with sea bream in a light risotto, followed immediately by a chilled dessert of green asparagus ice cream and single-origin coffee. Winter tables often turn to braised sirloin finished in a rich cream sauce, prepared with the same careful attention to texture and temperature control.
Diners settle into a sixty-seat space where exposed timber frames surround a central stone fireplace. Large wooden doors open onto a forty-four-person terrace facing the quiet village lanes of Myslovice. The layout preserves the scale of a historic country estate while adding modern sightlines for both intimate dinners and larger gatherings. Natural light floods the rustic interior during daylight hours, while the evening service shifts to warmer lamplight over polished wood tables.
Recognition
Ambience
Details
Facebook
Instagram