Hospoda Na Spilce

The story

Hospoda Na Spilce: Modern Czech Cuisine in Pilsen's Brewery Cellars

Hospoda Na Spilce occupies the former fermentation cellars of the Pilsner Urquell brewery in Pilsen. This brewery pub serves modern Czech cuisine using ingredients sourced directly from local farmers throughout the region. The setting preserves the industrial heritage of the site, allowing diners to see copper tanks while enjoying unfiltered Pilsner Urquell tapped from the tank.

The chef and the kitchen

Head Chef Jakub Spíral grew up in the Šumava region surrounded by his family's guesthouse, which introduced him to gastronomy early. After a brief period studying archaeology, he returned to the kitchen with a focus on pairing food with beer and wine. Spíral believes in presenting Czech cuisine in a contemporary style, relying on honest techniques rather than gimmicks. His team includes kitchen shift supervisors Daniel Potužák and Patrik Krotý, who help maintain the rhythm of service in this busy space.

Seasonal flavors and local pairings

The menu features dishes built around regional produce, such as sturgeon from Pilsen fish tanks accompanied by caraway seeds and chive cream sauce. Hearty staples include beer goulash crafted from beef neck with yeast dumplings, and roasted duck leg served with beer-braised white cabbage. Lighter options appear alongside the classics, like chicken hearts dressed in port wine sauce or creamy bulgur with beetroot. The kitchen bakes sourdough and beer bread daily to accompany starters like smoked beef tongue and chicken liver pâté.

Brewing heritage and dessert traditions

Staff members carry deep roots in the brewery culture, with shift supervisor Petr Malý continuing a lineage that traces back to his great-grandfather, a former head brewer at Pilsner Urquell. The dining room remains clean and well-maintained, reflecting the precision expected in a working brewery environment. Desserts offer a sweet conclusion with the beer apple strudel and the signature Spilka cream ring topped with vanilla sauce and caramel crumble. Pastry chefs prepare these items fresh each day, often using seasonal fruit to keep the offerings current. The restaurant's dedication to quality ingredients and authentic brewing has earned a score of 11 from Gault&Millau.