Borgo Agnese

The story

Borgo Agnese Brno: A Refined Mediterranean Kitchen Since 2008

The kitchen and its origins

Chef Michal Prachař opened Borgo Agnese in Brno back in 2008, grounding its Mediterranean cuisine in seasonal sourcing and hands-on oversight. Gault&Millau awarded the restaurant fifteen points in 2026 for blending French technique with Czech and Moravian ingredients while prioritizing fresh produce. Prachař manages both the floor and the pass, maintaining direct quality checks on every service.

Seasonal plates and techniques

The menu shifts regularly, though signature preparations often return with refined adjustments. Lamb saddle braised with garden thyme appears alongside homemade ravioli filled with black truffle and finished with a light bone broth. Sweetbread arrives pan-seared until crisp, then tossed with wild mushrooms, spinach, and toasted pine nuts. This approach to Mediterranean cooking favors precise heat management and straightforward seasoning over heavy sauces.

The dining room and wine program

Natural wood surfaces and soft lighting define the main hall, creating a space that feels polished without crossing into stiff formality. Guests can step outside to the panoramic terrace when the weather allows, extending the seating area toward the surrounding streets. Magnum Wines supplies the cellar, where trained sommeliers match Moravian whites and international reds to the evolving menu. Tasting journeys through multiple courses remain the preferred way to experience the full range of flavors.