The story
Head Chef Michael Kubrt defines the kitchen's direction, treating Czech traditions as a foundation for Modern Czech cuisine. Sous-chef Robert Borosch applies his international background to the stove and manages the house bakery, which bakes sourdough daily. The team presses its own oils, ferments vegetables, and sources raw materials from nearby growers. This rigorous standard led to a selection for the MICHELIN Guide 2025, making V Bezovém Údolí the first restaurant in the Liberec Region to appear on the prestigious list.
The menu adapts to what nature provides, accommodating vegetarians, vegans, and meat lovers without compromising flavor. Beef tartare receives a complex garnish of seasonal mushrooms and a seasoned mayonnaise. A chicory salad emphasizes texture and brightness, paired with roasted pumpkin to add depth. Dessert rounds off the service with vanilla ice cream infused with olive oil and sea salt, showcasing how simple ingredients can be elevated through careful technique. Every dish reflects a dedication to responsible Czech cooking.
Dining occurs inside a cottage originally built in 1600, where recent renovations highlight the timber structure while maintaining period charm. The property rests in the Kryštofovo Údolí valley, framed by elderflowers and quiet woodland trails. Guests may choose a five-course tasting menu to explore the full range of the kitchen, or visit for the Saturday brunch. Gault&Millau awarded the restaurant a score of 11.5 in 2026, praising the harmony between the food and the surrounding landscape.
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