The story
In the Vinohrady district, Výčep functions as a modern Wallachian pub where Czech cuisine meets rigorous local sourcing. Chef Jiří Hrachowy directs a kitchen that hunts, catches, grows, and makes nearly every element in-house. Beef and pork arrive from Klouda farm, while lamb comes from Rudimov and milk originates at the Tehovsky cowshed. Vegetables arrive from Tereza's garden and forest mushrooms from picker Martin Mňuk. This commitment to regional ingredients underpins the establishment's Gault&Millau rating of 13.5.
Cooking relies heavily on open flames and house production. Přeštice pig ribs undergo smoking on the premises before finishing over the fire, while aged Black Angus oyster blade steak receives similar treatment alongside roasted bone marrow. Black Angus tartare pairs with mushroom garum and freshly grated truffles. Preservation skills appear throughout the menu; staff stamp sauerkraut, cure salami, age cheese, and bake sourdough loaves mixed with potato and buckwheat. Desserts highlight the Větrník, featuring choux pastry filled with caramel and vanilla cream topped with roasted hazelnuts. Each dish reflects a careful balance of Czech cuisine traditions against modern technique.
The room centers around a large communal table designed for group feasts, reflecting the pub's inclusive ethos. Dalešický pivo flows from the taps, anchoring the beverage program. The wine selection prioritizes Czech and Moravian vineyards, complemented by a curated range of Austrian and German bottles. Gault&Millau praises the team's active guidance on wine pairings. This hospitality supports a polished expression of Czech cuisine, merging the comfort of home cooking with professional refinement.
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