The story
Restaurace Voda in Počátky delivers refined Czech and international cuisine under the direction of chef Adrian Peka. He joined the resort in early 2020 after working across Italy, Austria, Germany, and Prague. His approach centers on ingredients grown on the property itself. Fresh basil from the on-site herb patch becomes the base for Mediterranean cuisine staples like house-made tagliatelli and pesto.
The kitchen balances familiar international staples with regionally sourced proteins. Diners regularly select the grilled venison loin served alongside smooth celery purée. Vegetarian travelers find steady options among seasonal salads and fresh fish preparations that shift with the harvest. A straightforward pumpkin panna cotta finished with house preserves concludes the service.
The dining room holds sixty seats positioned to overlook the resort’s lake and dense woodland. This layout encourages a measured pace that complements the neighboring spa facilities. Guests may ask the sommelier to suggest wines that mirror their course selections. The venue secured a one-toque rating in the Gault&Millau 2026 guide, earning placement in the Stay&Dine directory for its integrated approach to hospitality and regional cooking.
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