The story
Lesní hotel Rekovice sits quietly in the woods just outside Frenštát pod Radhoštěm, serving refined regional cuisine that honors the surrounding hills. The kitchen operates under a simple directive: prepare food freshly while maintaining strict respect for tradition and the cooking process itself. This grounded approach ensures every plate reflects the local landscape rather than chasing fleeting trends.
Seasonal sourcing drives the menu, resulting in precise constructions like a clear chicken broth holding a perfectly set 63-degree egg alongside tender vegetables and pasta rice. Hearty plates often feature slow-cooked lamb pulled onto crispy potato flatbreads, finished with tart pomegranate seeds to cut through the richness. These combinations demonstrate how regional cuisine can be reinterpreted without losing its original character.
Inside the forest hotel, the space favors warmth over formality, creating an environment where guests quickly feel at ease. The service team maintains a quiet professionalism that supports the unhurried pace of the meal. Even the dessert course follows this measured approach, pairing a soft bread pudding with toasted bread, local ice cream from Mr. Romanovský in Frenštát, and vanilla-infused English cream spiced with apple.
The consistent execution of these dishes earned the kitchen a solid eleven-point-five rating from Gault&Millau in their latest guide. Critics highlighted the high standard of preparation and the careful balance of flavors across the entire menu. That validation simply confirms what regular visitors already know about the steady quality here.
Recognition
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