The story
Restaurace Savoya occupies a central spot in Špindlerův Mlýn within a hotel that has welcomed guests since 1881. The establishment counts Franz Kafka and film star Vlasta Burian among its historic visitors, a lineage the kitchen continues today through a menu of modern Czech cuisine. Diners sit near the town park and Elbe River, using the mountain resort as a backdrop for meals built around high-quality ingredients.
A 12.5 rating from Gault & Millau reflects a kitchen that adjusts its offerings daily based on ingredient availability. Starters often feature local specialties like tarhoňa pasta or fresh beef tenderloin tartare seasoned with horseradish mayonnaise and dry-baked bread chips. Main courses highlight proteins such as Black Angus beef tenderloin served with truffle sauce, alongside options like pasta with octopus or the classic veal schnitzel accompanied by an excellent cucumber salad. Seasonal vegetable plates appear frequently; one notable combination pairs asparagus with polenta and wild broccoli.
Desserts provide a rich finish, such as the Valrhona chocolate mousse paired with apricot ice cream. The beverage program supports the cooking with a curated wine list assembled by a dedicated enthusiast. Selections span regions from affordable Austrian producers to premium bottles from Bordeaux and Champagne, ensuring drinks complement the evolving culinary concepts without overwhelming the flavors.
Recognition
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