The story
MOLO Restaurant in Loučovice refines Czech cooking with a Nordic sensibility, set on the pier extending over Lake Lipno. Head Chef Petr Vaněk draws ingredients directly from the surrounding Šumava landscape and local farms. His approach favors flexibility over fixed recipes, adapting the menu to whatever the season and weather provide. This commitment to reviving nearly forgotten Czech elements while embracing modern methods won the restaurant two toques from Gault&Millau and two Golden Lions in 2026. The kitchen ensures the food follows nature rather than asking the landscape to fit a predetermined plan.
The tasting menus showcase the kitchen's focus on texture and origin through precise pairings like celeriac with truffle, honey, green strawberry, and nuts. A classic Kulajda soup returns with mushrooms, egg, and dill, while duck finds complexity alongside parsley, elderberry, and giblets. The menu also features catfish served with cucumber and currant, and beef neck accompanied by chanterelles and red wine sauce. Desserts balance richness with acidity, presenting blueberries infused with juniper and kefir, or rhubarb finished with elderflower. Each dish highlights the natural state of the produce.
MOLO Restaurant sits directly above the water, framing Lake Lipno and the Šumava landscape through expansive windows. Visitors step into a sophisticated interior that provides warmth against the cool lake views. The room encourages a slower pace, complementing the structure of the tasting menus. Service flows smoothly without disruption, keeping attention on the seasonal plates and the scenery. The location makes the landscape a permanent fixture of the meal.
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