The story
Executive Chef Adam Procházka guides the cooking at Vittorio Restaurant in Brno, blending Mediterranean foundations with modern Asian accents. The kitchen prioritizes honest ingredients and respect for craftsmanship over theatrical presentation. Italy brings simplicity and elegance to the menu, while Asian techniques introduce tension and surprise. This combination results in dishes that are flavorful yet approachable, avoiding anything gratuitous or ostentatious.
The menu features premium proteins including fresh seafood and high-quality beef, prepared with attention to texture and contrast. Guests often begin with foie gras on ginger brioche, a rich starter that establishes the kitchen's bold palate. Mains showcase intricate pairings, such as ravioli filled with lemon ricotta, octopus, roasted peppers, and jamón serrano, topped with burrata and grated egg yolk. A robust chicken broth with agnolotti stuffed with wild garlic delivers pungency, while white chocolate mascarpone cream with Japanese yuzu offers a tart finish.
The venue splits across two floors, providing a casual bistro atmosphere downstairs and a refined setting upstairs. During warmer months, the courtyard terrace adds open-air seating for al fresco dining. Service operates with professionalism and ease, accommodating everything from swift lunches to extended dinners. The consistent execution of these diverse flavors has secured a Gault&Millau score of 13. The wine program supports the cuisine with European staples and New World bottles, alongside champagne options.
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