The story
Restaurace Perk in Šumperk operates with a transparent kitchen that places contemporary Czech cooking at the center of the dining room. Matěj Bleša now guides the brigade after Jan Malý established the restaurant’s reputation during the recent Gault&Millau evaluation. The approach earned a twelve and a half rating from the guide, recognizing how the team bridges local harvests with current techniques. The kitchen prioritizes honest seasonality and direct partnerships with regional producers.
The menu applies careful structure to familiar ingredients rather than relying on heavy classics. A beef tataki built from genuine sirloin arrives with ponzu sauce, rhubarb, and radishes. Another standout transforms Szeged goulash into a portable format, pairing crispy pork belly inside a soft bao dumpling with creamy sauce. The sweet finish mirrors this textural play, layering chocolate ice cream, banana mousse, and moist banana bread.
Guests sit beneath a deliberately uncluttered layout that keeps attention fixed on the passing plates. The minimalist design leaves no distraction from the visible cooking process or the natural colors of the produce. The kitchen maintains strict sourcing standards, pulling vegetables and dairy directly from nearby farms. Visitors seeking consistent Czech culinary traditions will find a quiet confidence in every detail.
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