Zas a Znova

The story

Zas a Znova in Psáry | Traditional Czech Kitchen & Family Dining

The kitchen and its founders

At Zas a Znova in Psáry, the kitchen centers on straightforward traditional Czech cooking rather than theatrical presentation. Brothers Petr and Karel built the restaurant around a simple premise that seasonal produce and honest preparation should speak for themselves. Their weekly lunch menu rotates through regional staples like Segedín goulash and Kulajda soup, while the dinner service maintains a steady focus on roasted meats and hand-made sides. The approach favors substance over novelty, a choice that aligns perfectly with the restrained scoring style of international critics who value consistency above flash.

Seasonal plates and slow cooking

The Czech kitchen relies on extended heat to draw out flavor, starting with a rooster broth that rests until it reaches a clear, rich finish. Critics noted a marinated carp salad dressed with pickled vegetables, dill oil, and homemade lye-treated rolls as a standout starter. Main courses follow the same deliberate pacing, whether it is venison neck braised with juniper, celery, chestnuts, and tart currants or veal cooked gently in white wine alongside gnocchi and mushrooms. Each plate depends on carefully balanced pan sauces rather than heavy garnishes, letting the natural sweetness of the vegetables carry the meal.

A bright, family-first setting

The dining room feels bright and tastefully furnished, keeping a rustic warmth throughout the seating areas. Families gather near the dedicated children’s room while older guests watch from the main floor. An outdoor playground sits just beyond the terrace doors, making the property a practical stop for parents traveling through the Central Bohemian region. This thoughtful approach to Czech cuisine avoids unnecessary flourishes, leaving guests to enjoy a comfortable table that encourages repeated visits.