The story
Royal Leaf in Ostrov sits at the edge of the Karlovarský region forests, offering an international cuisine grounded in ingredients the kitchen cultivates right behind the building. The Honour and Grace hotel's dining room presents this produce within a framework of calm French design, where golden accents and porcelain tableware set a stage for a six-course degustation that remains the centerpiece of the restaurant's identity. Gault&Millau awarded the venue one cap in its 2026 edition, noting how the chef's focus on freshness and creativity translates directly from the garden plots to the plate.
The kitchen's approach to modern international cooking avoids rigid tradition in favor of surprising textures and regional echoes. A signature course features roasted duck breast accompanied by pistachio chocolate, red cabbage, and brioche, a combination that earned praise for balancing sweet and savory elements. Earlier courses often highlight precise technique, such as the scallop preparation dubbed "Mojito," which blends the shellfish with parmesan, pea purée, mint, and lime. Land-based options include marinated pork neck served with a Pilsner Urquell beer reduction, Jerusalem artichoke purée, and caramelized apples.
Guests move through a multifunctional space that balances the grandeur of a historic palace interior with the tranquility of the surrounding woodland. The service maintains a warm rhythm, allowing breaks for conversation between courses while ensuring every detail aligns with the evening's flow. The experience concludes with confections like the Pavlova, constructed from cloud-light meringues and fresh fruit, or a palate-cleansing sip of the house-made lemonade. Outdoor guests can extend their meal onto the terrace or garden, where yoga spaces and celebration areas blend into the natural landscape.
Recognition
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