The story
Chef Pavel Hubálek has guided Hostinec U Hubálků in Kostelec nad Orlicí for more than ten years, grounding his menu in traditional Czech cuisine. He pulls recipes from family archives and regional suppliers instead of following fleeting culinary trends. A period spent working in the Black Forest taught him how to roll dough by hand for housemade noodles. Every dish arrives at the table with clear technique behind it, letting the ingredients carry the weight.
Tasters frequently return for the perfectly tender duck breast prepared as an appetizer, followed by a heavily marinated beef rib served with creamy mashed potatoes. The kitchen balances these hearty mains with lighter preparations, including a slow simmered beef shin broth enriched with marrow bones. Desserts lean toward comforting classics like fried ice cream paired with melted white chocolate. These straightforward combinations let the quality of the meat and the precision of the sauces speak for themselves.
The dining space maintains a straightforward rustic layout where wooden tables meet clean white linens. Service follows a quiet, slightly old-fashioned rhythm that prioritizes attentiveness over formality. The focus on unpretentious Czech cooking keeps the dining room relaxed and grounded. This consistent approach earned the inn a score of eleven from Gault&Millau, which noted the honest execution of classic plates. Patrons often pick up jars of house-made jams and rillettes before heading home.
Recognition
Ambience
Details
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