The story
Restaurace Marcela Ihnačáka serves modern South Moravian cuisine in the quiet streets of Mikulov. Chef Marcel Ihnačák builds each plate around fresh produce sourced from the surrounding vineyards and farms. The kitchen balances Moravian cooking with careful international techniques, letting ingredient quality lead every preparation. A Gault&Millau score of eleven reflects how consistently the team translates local harvests into precise plates.
Guests frequently order the chilled veal tartare, which arrives alongside pickled vegetables, garlic, and sharp cornichons. The risotto combines tender seafood with a base of turmeric, cherry tomatoes, celery, and flat leaf parsley. Those seeking a sweet finish often choose the dense chocolate cake, finished with a touch of plum brandy and toasted walnuts. Each course maintains clean lines and straightforward seasoning.
The restaurant occupies a ground floor space within the Templ Hotel, set against two historical buildings along the quiet stretch of Husova street. Plush seating and warm lighting create an elegant yet relaxed environment for evening meals. Visitors arriving during warmer months can extend their stay on the shaded outdoor terrace overlooking the courtyard. The layout works equally well for intimate dinners or casual gatherings with friends.
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