Entrée Restaurant

The story

Entrée Restaurant Olomouc | Michelin Star Dining & Progressive Czech Cuisine

The kitchen and its vision

Chef Přemek Forejt leads Entrée Restaurant in Olomouc, where Czech cuisine meets progressive experiential dining. Recognized with a Michelin star and a 14.5 rating from Gault&Millau, the kitchen treats every service like a staged performance. Seasonal ingredients replace traditional props, while the staff guides guests through a carefully choreographed progression of courses. This approach turns ordinary lunches and dinners into structured culinary narratives.

Signature plates and seasonal shifts

A five course tasting menu anchors the experience, beginning with a warm bun filled with braised pork belly and served beside pickled cabbage and fresh cottage cheese. Smoked carrots dressed with horseradish and sea buckthorn provide a sharp contrast. Venison prepared sous vide rests on a miso mushroom risotto, while a clarified goulash soup gains depth from jelly fungus and raisins. The savory sequence concludes with crispy duck breast and Jerusalem artichoke purée before transitioning to a baked tea foam dessert.

The theatre setting

Located within the Theatre Hotel at the Hodolany Resort, the dining room frames Czech cooking around an intimate stage. Guests receive printed mini menus they can keep as souvenirs after each visit. The space maintains a quiet focus on technique and presentation rather than loud theatrics. This restrained environment allows modern Czech cuisine to take center stage, reinforcing the kitchen’s reputation for precision.