Penzion v Polích

The story

Penzion v Polích: Seasonal Czech Countryside Cuisine in Tuchoměřice

The owner and the daily menu

Penzion v Polích in Tuchoměřice operates as a seasonal Czech countryside kitchen where the menu shifts every single day. Owner Viktor Mráz built the operation around a simple premise: the kitchen should follow what arrives fresh rather than forcing static recipes. He sources produce from established local suppliers and cultivates his own fruit and garden herbs directly on the grounds. This reliance on moving seasonal harvests keeps traditional Czech cooking grounded in actual harvest cycles instead of trend chasing.

Meat preparations and classic finishes

The kitchen builds its reputation around straightforward techniques that let high quality proteins carry the entire dish. A rich rabbit broth arrives loaded with tender cuts and root vegetables, while a matured steak sits alongside generous portions of garlic herb grilled produce. Palettes shift toward sweetness with two distinct cream roll variations, one finished with standard whipped cream and the other with Parisian style. These straightforward presentations highlight how regional Czech dishes thrive when ingredients remain unobscured by heavy sauces.

The garden and the dining room

The property takes its name from the open agricultural landscape visible through the upper floor windows, creating a quiet backdrop for late lunches or early dinners. Recent 2026 Gault&Millau recognition highlights the calm atmosphere and accommodating staff as defining features of the visit. Travelers frequently book one of the eleven on site rooms to extend their stay beyond the final course. The blend of unpretentious architecture and reliable service ensures this rural restaurant remains a steady reference point for visitors seeking authentic flavor.