The story
At Horizont café & restaurant in Pec pod Sněžkou, Czech cuisine honors a quiet family legacy. Executive chef Jiří Švestka inherited his father’s culinary philosophy and now guides the same kitchen he grew up watching. Their approach respects the original recipes from local weaver cottages while incorporating careful modern adjustments. A Gault&Millau rating of eleven highlights how steadily they maintain this balance between historical foundations and current trends.
The menu translates regional cooking into precise plates. Guests frequently order the traditional sour soup alongside potato pancakes, which serve as a reliable side dish. Hearty options like smoked beef tongue paired with horseradish sauce and bread dumplings appear alongside lighter preparations such as potato soup enriched with fresh porcini mushrooms. Even the dessert course reflects this balance, featuring a light cottage cheese mousse dotted with seasonal strawberries.
Dining here happens against a backdrop defined by vertical space. The main hall sits inside a towering hotel structure that rises above the forested slopes. Patrons can step onto the summer terrace near the entrance or retreat to the fourth-floor Havana lounge for a quieter evening. Those seeking panoramic vistas often visit the eighteenth-floor Sky bar, where premium wines and crafted cocktails frame the illuminated valley below.
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