The story
Farma Tasov operates as a family farm three kilometers from Exit 153 on the D1 motorway, raising cattle in local meadows to supply its kitchen. The chef builds menus around this home-grown beef, featuring a steak from low sirloin served with pumpkin purée and gorgonzola foam. Another choice presents beef cheeks slow-braised in red wine, resting on buttery mashed potatoes with roasted vegetables.
Traditional Czech cooking appears with focused technique, such as beef tartare made from prime sirloin and finished with a creamy yolk emulsion and truffle oil. A rich garlic soup arrives soft and velvety, while the signature svíčková delivers tender meat in a dark cream sauce accompanied by both semolina and potato dumplings. A chocolate fondant closes the meal, breaking into a molten center served with vanilla ice cream and fresh cherries.
The dining room accommodates up to 200 guests, requiring consistent pacing to handle weekend crowds and private celebrations simultaneously. Observers note the staff stays attentive and cheerful even during peak hours, reflecting a well-oiled operation behind the counter. This blend of volume and care supports a solid standing for straightforward excellence, recognized by an 11.5 rating from Gault&Millau for food that respects local tradition without pretension.
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