The story
Café FARA in Mikulov offers a grounded approach to South Moravian cuisine inside a restored late baroque parish building. The original plan was simply to open a quiet neighbourhood spot run by the owner’s grandfather, but the space quickly grew beyond local expectations. Restorers stripped back decades of wear and returned the façade, floors, and ceiling panels to their eighteenth-century form. Marble slabs, ceramic empire stoves, and solid walnut benches now anchor the dining room.
The culinary team draws directly from the fertile Pálava hills and nearby family farms. Seasonal menus translate hundred-year-old recipe collections into contemporary plates that honour Czech foundations alongside Austrian techniques. Diners often start with the creamy chicken liver pâté or order the cheese served in a light crispy batter with romaine lettuce. This dedication to South Moravian cooking remains evident across every course, a practice that recently earned the restaurant a Gault&Millau rating of 11.5 points.
Outside, a mature walnut tree shades the central yard where guests gather between the old schoolhouse and the reconstructed kitchen wing. A vaulted passage through the salla terrena leads down to a stone wine cellar stocked with bottles from the surrounding Mikulov vineyards. Maritime air and continental soil give these local whites their characteristic spice and structure. The venue closes its doors for the night only after last orders are cleared, leaving the marble bar and glassware ready for morning coffee.
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