The story
At Restaurant Chapelle in Písek, head chef Ondřej Prchal anchors his modern Czech cuisine in ingredients sourced from the property's own Maletická biofarm. Since 2010, the team has raised Limousine and Charolais cattle here, supplying the kitchen with beef that is butchered on-site and dry-aged for up to 150 days. A specialized oven reaching 500 degrees Celsius finishes the aged meat, a technique that distinguishes their approach to local produce. This focus on ingredient integrity earned the establishment a 12.5 rating from Gault & Millau, which notes how the menu balances honest Czech traditions with international flair.
This commitment to Czech cooking shines through the menu, which offers refined interpretations of regional staples alongside precise techniques. Diners can order svíčková made from beef váleček served with Karlovy Vary dumplings and a cranberry gel, or opt for grilled US Prime striploin paired with spicy cabbage and roasted porcini mushrooms. The kitchen also highlights river fish, such as zander fillet baked in butter with grilled courgette and fennel fondant. For sweets, the chocolate mousse with hazelnut praline provides a rich finish, while seasonal strawberry variations offer a lighter conclusion to the meal.
The dining room, part of the renovated Hotel U Kapličky, accommodates up to eighty guests and features a private salon for sixteen people suitable for business meetings. A sommelier guides selections from a cellar emphasizing wines from France and Italy, complemented by labels from Czech vineyards. The beverage program extends beyond alcohol, with house-made lemonades crafted from fresh seasonal fruit. The Gault & Millau review highlights the professional service and the way the extensive menu caters to both regular patrons and casual visitors seeking refined Czech cuisine in South Bohemia.
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