The story
Angusfarm in Nepomuk draws diners from across the region for Czech steakhouse classics that have evolved into a broader seasonal menu. The Gault&Millau guide awarded this Soběsuky address a score of 13 in 2026, praising the kitchen for proving it is worth traveling to the countryside for exceptional food.
The building in Soběsuky traces its origins to a traditional pub founded by the Silovsky family in 1875. Lenka and Marcel Klaus took over operations in 2018, completing a full renovation of the interior and garden before a devastating fire destroyed much of the property in March 2023. The couple rallied support from the community and staff to rebuild completely, reopening the doors exactly one hundred days later.
Angusfarm operates its own butchery where meat undergoes both wet and dry aging processes to develop deeper flavors. The menu features signature dishes like Angus cheeks braised in red wine served with silky mashed potatoes, alongside award-winning steak tartares that include a recipe which won a national mixing championship. Grilled tripe and rich tripe soup remain staples, demonstrating the kitchen's command of traditional Czech offal preparations.
The dining room balances rustic character with a modern sensibility that reflects the surrounding village setting. A local pastry chef designs desserts that complement the meal, offering options like blueberry pancakes with poppy seed ice cream or a chocolate tart with pistachios. Evenings often feature gastro-sommelier events hosted by members of the Czech National Team of Chefs, highlighting an excellent wine selection and creative pairings.
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