The story
Tusculum anchors its modern regional cuisine in Karlovy Vary by drawing fresh seasonal ingredients from its own bio farm. The kitchen translates these raw materials into dishes that respect local traditions while embracing contemporary methods. Gault&Millau awarded the venue 13 points, praising the seamless blend of comfort and fine dining execution. Staff members offer guided wine pairings that highlight the provenance of each course, and a non-alcoholic pairing option ensures accessibility for all guests.
The menu highlights an octopus carpaccio noted for its delicate texture and balanced flavors, sitting alongside a tuna preparation that introduces Asian elements to European presentation. Guests can order the fish of the day served over jasmine rice with wakame and a kimchi sauce, or choose a sirloin steak paired with potato rösti and a demi-glace infused with black garlic. Sweet finales include peanut cookies layered with mango and caramel ice cream, as well as chocolate brownies accompanied by sour cherries and a fruit tea sauce.
A location at a short distance from the historic colonnade situates Tusculum in a peaceful corner away from the main thoroughfares. The interior design fosters an environment where diners can linger comfortably during both celebratory meals and quieter evenings. Attention to detail extends to the service rhythm, creating a space that balances relaxation with the structure expected of high-caliber dining.
A tasting menu priced at 1490 CZK offers a curated progression of dishes, enhanced by wine pairings such as Pálava from Moravia or Amarone della Valpolicella. The beverage program also features regional spirits including Becherovka and plum liqueurs alongside a selection of craft beers and house-made lemonades. This approach allows visitors to explore the full spectrum of flavors presented by the chefs throughout the season.
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