The story
Chateau Mcely - Piano Nobile in Loučeň serves refined seasonal cuisine that draws heavily on local harvests and preservation techniques. Executive chef Honza Štěrba tests precise aging windows for house-cured hams and beef tenderloin until the texture reaches exact specifications. He finishes each plate using gentle heat and bright acids instead of heavy reductions. This disciplined approach secured a Michelin Key for the property and a score of thirteen from Gault&Millau, positioning the kitchen as a benchmark for modern European cuisine in Central Europe.
Diners frequently request the cod prepared according to Grandma Cusumano’s original recipe, which arrives resting on grenaille potatoes alongside sun-dried tomatoes and a clean white wine reduction. The beef tenderloin follows a similar philosophy, pairing Kenyan green beans with chorizo and a coarse-grained mustard sauce that cuts through the fat. A miso and hoisin marinated chicken breast introduces coriander chickpea flatbreads to balance heavier spice notes. These selections form the backbone of the tasting menu, showing how precise technique elevates standard seasonal cuisine.
Inéz and James Cusumano acquired the property in 2001 when the grounds were completely overgrown and the structure required extensive restoration. They rebuilt the estate into a sanctuary that prioritizes sustainable operations and direct contact with the surrounding English park. Large windows frame the mature trees and rolling countryside, keeping the atmosphere grounded rather than overly formal. Guests eat quietly under high ceilings while waitstaff move steadily between tables, creating a pace that matches the unhurried rhythm of the valley outside.
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