The story
Restaurace Bohém in Litomyšl serves a carefully curated selection of Czech cuisine alongside seasonal international plates. The kitchen balances familiar regional proteins with precise plating and rotating daily specials. Guests can expect composed starters like beef tartare paired with bone marrow and smoked egg yolk. This steady attention to detail earned the dining room an 11.5 rating from Gault & Millau for 2026.
The kitchen applies its methodical style to Czech cuisine across the permanent menu. The black and yellow tomato salad arrives with fresh burrata and archival balsamic vinegar, offering a bright counterpoint to richer mains. Diners frequently order the venison loin served with pulled pork, parsnip, and sea buckthorn, or the beef tenderloin accompanied by truffle mayonnaise and demi-glace. Sweet endings lean toward a creative crème brûlée, which rests beside a scoop of pink grapefruit sorbet.
The restaurant occupies the ground floor of Hotel Aplaus, a property formed by merging three heritage buildings in 2008. Designer elements trace back to Czech artist Josef Váchal, whose motifs appear in lasered metal fixtures and digitally printed wall panels throughout the space. Inside, wood paneling and velvet seating create a warm backdrop that contrasts with the historic Renaissance facades visible from the terrace. Staff members guide guests through a thoughtfully selected wine list that highlights both local producers and premium champagne.
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