Celebrated table

Boutique hotel Nebespán

A Gault&Millau recognized kitchen led by Tony Malherbe serves precise regional dishes in a restored 1907 building.

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The story

Boutique hotel Nebespán in Kašperské Hory offers refined French cuisine

The kitchen and its standards

French chef Tony Malherbe leads the kitchen at Boutique hotel Nebespán in Kašperské Hory, applying a disciplined framework to modern French cuisine. He prioritizes complete processing of regional ingredients, turning the finest local harvests into precise plates. This commitment to rigorous technique earned the venue a solid standing with Gault&Millau, whose reviewers note the consistent quality of the evening tasting menu.

Signature preparations

Grilled scallops arrive alongside finely cut carrots and delicate leek strands, highlighting the clean execution of simpler seafood. Young lamb follows as a herb-stuffed roulade paired with a smooth Jerusalem artichoke purée infused with vanilla and roasted root vegetables. Dessert closes the course with a poached pear resting in white wine and ginger, topped by melted sorbet and crisp textured strings.

The space and surroundings

The restaurant occupies a restored Art Nouveau building from 1907 directly on the historic town square. Owners Sabina and Robert Kmec transformed the property into a family-run boutique hotel, preserving high ceilings and polished wooden floors throughout. Guests often linger in the adjacent café near a working fireplace, sampling cakes crafted by French patissier Virgil, complementing a dining approach grounded in careful French cooking methods.

Recognition