Restaurant Goldie / Boutique hotel Nautilus

The story

Restaurant Goldie Tábor: Traditional Czech and International Cuisine

The chef and the kitchen

Restaurant Goldie in Tábor offers traditional Czech and international cuisine under the direction of Chef Martin Košťál. His dishes rely on two primary ingredients, supported by sauces that carry distinct seasoning rather than masking the produce. This approach shines in the seasonal reinterpretation of kulajda, a delicate dill velouté balanced with potatoes and wild mushrooms.

Signature preparations

The carp fillet arrives tender alongside a miso beurre blanc sauce, crispy carp fries, and a potato mille feuille, finished with truffle essence. For poultry, the duck undergoes a koji marinade before cooking, adding depth to the meat's natural character. Guests often start with the snack bar trio, which layers charred jalapeño with hollandaise, a foie gras pâté on a crisp wafer, and trout tartare shaped inside a fish bone.

Dining space and setting

The dining room sits on the ground floor of the Nautilus Hotel, defined by high ceilings and large mirrors that amplify the bourgeois interior style. Natural light fills the space during daytime service, while the evening ambiance reflects the hotel's commitment to comfort. Service remains friendly and knowledgeable throughout the meal, ensuring guests understand the construction of each plate.