Restaurace a Hotel Agnes

The story

Restaurace a Hotel Agnes in Zbraslavice | Gault&Millau Recognized Czech Cooking

Roots in the Bohdaneč landscape

Restaurace a Hotel Agnes in Zbraslavice builds its menu around seasonal Czech cooking that stays close to the land. The kitchen pulls trout from the neighboring Pilský Pond and harvests vegetables and herbs directly from the property garden. They pair these homegrown ingredients with pork from local organic farms and craft beers from the family-run Bohdaneč Brewery. This grounded sourcing model earned the venue a Gault&Millau score of eleven for the 2026 edition.

Textures of the hearth

The lunch service often features a cream soup made with fresh dill and potatoes, a dish noted for its precise sweet and sour balance. Grilled pork tenderloin arrives sliced into thin skewers that retain a remarkable tenderness without heavy sauces. Dessert rounds out the meal with dark chocolate brownies folded with tart raspberries, served with a clean presentation. Each plate reflects a straightforward technique that lets the ingredient quality speak for itself.

Light and timber

A wooden structure stands beside the water, offering guests a choice between a sheltered dining room and a spacious outdoor terrace. Sunlight catches the pond surface during afternoon service while the staff guides visitors to their preferred table. The layout encourages unhurried meals that match the surrounding orchards and pastures. Guests often remark how the relaxed terrace setting aligns perfectly with the straightforward Czech cuisine on offer.