The story
Sokolovna Průhonice brings a refined approach to Czech cooking just outside the capital. Chef Jiří Eberl grounds his menu in seasonal produce while respecting traditional regional techniques. His recent Gault&Millau recognition confirms how well this steady kitchen serves both everyday visitors and special occasions. He treats every ingredient with precision, ensuring that classic preparations feel current rather than nostalgic.
The menu balances rich heritage with lighter contemporary options. You will find slow braised duck leg and beef sirloin finished in a velvety cream sauce alongside grilled turkey breast resting on smooth chickpea purée. Cheese croquettes accompany tender pork loin, while a summer salad layers burrata against roasted cauliflower, fresh strawberries, and sharp balsamic vinegar. Each plate reflects a deliberate pacing between familiar Czech cuisine and seasonal restraint.
Dining extends beyond the counter into a bright, airy room designed for relaxed conversation. A wide summer terrace opens directly onto a spacious garden complete with a dedicated children’s play area. Guests seeking a quieter setting often choose the underground Gourmet Club Grenier, where exposed brick meets modern furnishings and a private terrace overlooks the grounds. The beverage list supports the meal with house-made lemonades and loose-leaf teas that appeal to both families and professionals hosting lunch meetings.
Recognition
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