The story
Nutrend World in Olomouc anchors its modern European cuisine in a practical rhythm that shifts with the day. Head chef Radek Pajer oversees the transition from a daytime open kitchen to an evening à la carte service. His menus prioritize light, balanced plates built around traceable farm produce. Seasonal vegetables and locally raised proteins dictate the daily offerings, keeping the cooking grounded rather than trend-driven.
Recent Gault&Millau recognition highlights the kitchen’s consistent execution across every course. Diners frequently order the US striploin, reflecting how modern European cooking balances rich proteins with bright vegetable sides. A concentrated beef consommé opens the meal, delivering clear aromatics without heavy fats. French crepes close the service, while an experienced sommelier matches each dish with wines available by the glass.
Clean architectural lines distinguish the building from its industrial surroundings. Spacing tables generously between walls creates breathing room, while layered fixtures prevent the ceiling from feeling oppressive. This deliberate layout sustains a quiet tone even during peak dinner hours, proving that refined modern European cuisine can thrive outside traditional city centers. Management remains visibly engaged throughout the service, adjusting floor plans and directing staff without interrupting conversations.
Recognition
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