The story
Restaurace Selský dvůr in Jimramov builds its reputation on seasonal Czech cuisine that follows the natural harvest cycle. The kitchen replaces its entire menu with each passing season to match available produce from the surrounding Vysočina landscape. This dedication to fresh ingredient focused cooking earned an eleven point rating from Gault & Millau for 2026. Critics highlighted how the kitchen respects traditional methods while avoiding unnecessary heaviness.
Classic Czech cooking here favors precision over indulgence. A smooth pumpkin soup gains brightness from coconut milk and a touch of ginger, creating a balanced starter. The roast tenderloin arrives coated in a controlled cream reduction, served alongside soft potato dumplings that soak up every drop. Venison ragout and roasted pork neck follow the same disciplined approach to temperature and seasoning.
The dining hall relies on exposed timber beams and matte wood paneling to establish a relaxed rhythm. Tables sit far enough apart to allow private conversation without sacrificing the communal warmth reviewers noted. Service remains steady and unobtrusive, with staff anticipating needs between courses. The layout accommodates both large group bookings and solo travelers seeking a quiet evening meal.
Recognition
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