Hospůdka U Bobra

The story

Hospůdka U Bobra in Raškovice earns Gault&Millau recognition for traditional Czech cooking

The kitchen and its traditions

Hospůdka U Bobra in Raškovice serves traditional Czech cooking shaped by local farming rhythms. Owner Tomáš Braczek named the establishment to honor regional customs, building a seventy-seat space where wooden fixtures and low lighting keep evenings comfortably unhurried. This steady approach earned the venue an eleven rating from Gault&Millau, which praised the thoughtful service and familiar surroundings.

Signature plates and seasonal menus

Diners often start with the smooth wild garlic cream, a straightforward preparation that highlights fresh spring foraging. The Czech kitchen shifts between robust meat plates and lighter options like the spiced lamb curry rice, which arrives alongside chilled cucumber raita and tangy apple chutney. Seasonal calendars feature St. Martin’s tasting flights and rotating desserts, currently anchored by a crisp crème brûlée paired with apricot sorbet, blueberries, and toasted cashews.

The room and riverside terrace

Afternoon light filters through large windows onto wooden tables, creating a quiet base for families and hiking groups. Summer visitors step outside to the gravel terrace, where the Morávka river flows past a shallow natural swimming weir. The layout encourages lingering without pressure, matching the steady pace of village life.