Moravia and Silesia
A region with flavours and experiences galore
The Culinary Guide regional specialties, restaurants, itineraries, recipes
Magic of Variety ZlĂn Region
What is the taste of Moravia and Silesia?
Travelling abroad is usually associated with a number of novel and peculiar experiences and memories. There are many circumstances which have an impact on whether we gladly return to our destination in the future. The unique experience related to outstanding food can surely rank among such incentives for a repeat visit. What then does Moravian and Silesian cuisine have to offer as a “tourist attraction“? Contemporary Moravian-Silesian cuisine has been influenced in recent history mainly by the former empire of Austria-Hungary. Jewish, German, Hungarian and Polish cuisine have left behind a number of influences and ingredients which over time people have grown to like. Among typical examples are Wiener Schnitzel and Hungarian Goulash, which have both found their second home in our country, to the extent of which all Czechs, Moravians and Silesians consider it an integral part of their diet.
Symbols of Moravian and Silesian Cuisine
Some dishes typical of Moravian and Silesian cuisine tend to be somewhat heavier and more difficult to digest, therefore they are better accompanied with beer and spirits than Champagne. We have a host of outstanding and time-honoured local specialties which we would like to bring to your attention. We would like to mention for instance the fabled Frgál cakes of Moravian Wallachia, plum dumplings, sour milk cheese Olomoucké tvarůžky (also known under its German name as Olmützer Quargel), Starorežná herbal and grain liquor of Prostějov, Štramberské uši (the ear-shaped gingerbread cakes of Štramberk), Wallachian kyselica sour soup, or Goral bachora (stuffed pig intestines) with a glass of Miodula, the honey-flavoured vodka.
Debunking the Myths
Top restaurants offering “culinary experiences” have increasingly started to use the term Czech Cuisine Nouvelle. Such restaurants have set out to debunk some deeply rooted myths concerning local cuisine. You will soon find that the preparation of traditional dishes can be modern and healthy. A good tip to get the taste of traditional regional delicacies is to visit folk festivals and events. Let us be frank. There are not many reliable, high quality restaurants oriented towards and proud of our national cuisine, which are also knowledgeable in the ways of preparing the traditional dishes. We will therefore be delighted to have our Moravian and Silesian Culinary Guide assist you in your search for quality food.
The factual consistency of the texts was authorised by the National Folk Culture Institute – Mgr. Martin Šimša
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Contents: Regional culinary specialties
Recommended restaurants
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Culinary tourism
Traditional recipes
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Olomouc region
Moravian-Silesian Region
ZlĂn Region South Moravian Region
Moravia and Silesia
200 km
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culinary
REGIONAL SPECIALTIES
South Moravian Region
South Moravian Region the sun hidden in flavours The South Moravia Region consists of several distinct ethnographic regions (Moravian Slovakia, Podhorácko, Haná), which are characterised by a wide variety of folk traditions that have produced a distinct regional cuisine. The distinctive features of the local cooking were influenced primarily by the fertility of the region, with plentiful grains, potatoes, fruit and wine. The everyday diet may have been simple, but it was also rich in the flavours of fruit dumplings, round potato cakes with plum jam and poppy seeds and cakes and nutritious soups with beans and peas. On festive occasions, the table was set for dishes such as the unique lukša soup, roast goose with sauerkraut and potato dumplings, served with local red wine. You can treat your taste buds to a bevy of wine and liquor tastings offered by local producers, which, along with cymbalo music bands, outstanding singers and dancers, serve to round out the distinct colour of this region.
Wine Cellars and Wine
– unforgettable experiences www.wineofczechrepublic.cz; www.stezky.cz South Moravia is the country of vineyards and wine. Out of ten Moravian wine-producing regions, nine are located in the South Moravian Region, with each of them providing a unique atmosphere and culinary experience. The Znojmo region (painted wine cellar – Šatov [H2]), Brno region, Bzenec region (the old Habaner cellars – Vracov [H6]), Kyjov region, Mikulov region (Baroque cellars – Pavlov [H4]), Mutěnice region (Dubňanská hora [H6]), Podluží region (Prušánky-Nechory [H5]), Strážnice region (Petrov-Plže wine cellar complex [H6]) and Velké Pavlovice region (Pod Kraví horou cellars – Bořetice [H5]). A real treat for all wine lovers is a visit to the Zámecký cellar in Valtice [I5], where the Wine Salon of the Czech Republic is open all year round, with an exposition and tasting of 100 of the Czech Republic’s best wines (www.vinarskecentrum.cz). Another prominent regional trademark from recent years is the young Svatovavřinecké wine. Nearly every town and village has its own vineyards and wine cellars, with wine tasting and wine festivals galore. The cuisine of South Moravia and wine are truly inseparable.
Hog Killing and Sausages
– a gourmet’s dream; www.bukovansky-mlyn.cz Hog killing has a great tradition in the whole of Moravia and Silesia and has recently become increasingly more of a tourist and culinary attraction. A traditional hog killing in Moravian Slovakia – butchering of the hog accompanied by accordion music – is open to visitors and later in the evening one can see a cymbalo concert with a pork feast in, among other places, Bukovany near Hodonín. To experience everything first hand and have a chance to taste all the products is an experience taken straight from a gourmet’s dream.
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The Slivovitz of Moravian Slovakia
– a remedy that will not let you down, www.radejov.cz Should you decide to visit one of the plethora of folk events in South Moravia, you will doubtlessly make the acquaintance of outstanding slivovitz – an aromatic spirit distilled from ripe plums. Genuine homemade slivovitz is produced exclusively from fruit without any other ingredients, resulting in a one hundred percent natural product which is considered by many to be a cure. A social event in itself is the traditional slivovitz tasting. One of the best known tastings takes place in Radějov [H6] near Hodonín where up to 2,000 fruit liquor samples are gathered each year.
Znojmo Gherkins – a living tradition www.znojemskaokurka.cz The famous delicacy, a century-long tradition of growing and pickling Vegetables, this is the well known Znojmo gherkin. Since 2008, the Znojemská okurka (Czech for Znojmo gherkin) cooperative has been continuing with the best traditions of gherkin pickling in Znojmo [H2]. The traditional processing method is to take top quality gherkins from local harvests and combine them with a classic recipe to once again bring a world class delicacy to our tables.
Černá Hora, Starobrno and Vyškov Beer
www.pivovarcernahora.cz; www.starobrno.cz; www.pivovyskov.cz The Černá Hora Brewery [F4], which produces 10 sorts of beer and hops-flavoured soda drinks, uses high quality water from artesian wells. A tour of the brewery with a beer tasting can be booked on-line (in several languages). Visit the brewery by bicycle on a special bicycle route (Brno/Černá Hora – 28 km); take part in cultural and sporting events; visit the restaurant; take advantage of the hotel rooms. The Starobrno Brewery [G4] has won several awards at international fairs and is the most imported Czech beer brand in Sweden. A tour needs to be booked in advance (at least 7 persons). The brewery restaurant and store are both at the visitors’ disposal. On the other hand, beer brewing in Vyškov [F5] has a long tradition dating back to the Middle Ages.
OUR TIP!
TASTE THE REGIONAL SPECIALTIES:
Bean soup Roast duck (or Moravian smoked meat) with potato dumplings and greaves and cabbage Sour cream sauces such as horseradish sauce with smoked meat and dumplings Patents (also known as lokše/ertepláky/podešve) – a potato based delicacy – a dry round baked potato cake with no sugar added, with lard, plum jam and poppy seeds (needs to be ordered in advance – Irena Ňorková, tel.: 518 367 908, Ratíškovice [H6]) Beleše – round cakes baked on a cooking stove, greased with lard with a poppy seed topping Wedding cakes – small and sweet, popular at weddings Boží milosti (God’s graces) – a sweet cake popular in the time of our grandparents
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culinary
REGIONAL SPECIALTIES
Moravian-Silesian Region
The Moravian-Silesian Region a flavour of the north When it comes to the traditional gastronomy of the Moravian-Silesian Region, it can be said that the further north we get, the more distinct the influence of Polish cuisine becomes (see e.g. the Polish-Silesian bigos). The original diet of the inhabitants of the Moravian-Silesian Region kept with natural conditions and leaned towards the simple and plain with the predictable regional differences. It used to be a rule for soup to constitute the „cornerstone“ of the diet. At times, soup would even be the only course; it nevertheless had to be thick, nourishing and filling and was most often prepared from sauerkraut or milk (including sour milk or whey). Among simple folk, meatless dishes reigned along with potatoes with cabbage in various variations, practically forming the base of their diet. Meat was only served on festive occasions and was frequently conserved by brining, smoking or pickling. Among cakes, yeast dough cakes were the most popular - with fruit, curds, plum jam, poppy seeds, but also with cabbage. Many of these traditional dishes can still be bought at a number of local folk festivals.
Štramberské Uši
– a traditional gingerbread delicacy www.stramberk.cz This local specialty is treated not only as a gingerbread delicacy, but also as a souvenir by the visitors of Štramberk [E9]. Štramberské uši is a sweet related to a legend of the Tatars, who allegedly during their medieval raids cut off the ears of their enemies. You can find several certified stores selling this item right in the town square. There are precisely 11 producers certified to legally use this traditional brand.
Odra Carp – A Traditional fish www.domaci-vyrobky.cz; www.rybarstvi-denas.cz [D9]
The Moravské Kravařsko regional trademark, which guarantees the origin its products and their relationship to a particular territory, also applies to the Odra Carp. This traditional fish is sold and processed for the domestic market and is also exported.
The Lysá Hora Herbal Liqueur – original and unmistakable www.beskydskalikerka.cz/lysa-hora/
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The Lysá Hora herbal liquer – of a very mild bitter-sweet taste – has been produced since 1856 from natural herbal extracts and distilled
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fruit. It has won two historic world titles – The Grand Prize at the World Grand Prix in Paris (1900) and the Gold State Award in Vienna (1904). This liquor is an ideal gift for tourists to remind them of their visit to the Moravian-Silesian Region.
Radegast and Ostravar Beer
www.radegast.cz; www.ostravar.cz; www.excelent.cz; www.relaxvpodhuri.cz The Radegast Nošovice brewery [D10] is a modern brewery (founded 1970), which brought an exceptional and popular beer with distinct full and bitter taste to the Czech market. Apart from a beer tasting tour (which can be booked on-line), the brewery organizes a number of other interesting events - the Radegast Day beer festival, Redegastův rej (Radegast’s Coven) (www.radegastuvrej. cz), the adrenaline contest Chained Escape, and others. Ostravar beer is typical of the city of Ostrava [D9] and its surroundings. The tradition of its production dates back to 1897, with the traditional procedures preserved until today. A tour with beer tasting (which has to be booked on-line) is complemented by an interesting tour of the brewery museum. It is also possible (by previous agreement) in the Brewery Inn and Hotel Excelent [C6], which has, after more than 100 years, revived the tradition of beer brewing in Rýmařov. The brewery’s dark beer was named “the best of 2006 in Central Europe” by the American Wall Street Journal [E9].
Vařónka and Miodula – a double warm-up
“Vařónka” is a spirit still brewed in the Czech Republic, mainly in the eastern part of the Moravian-Silesian Region. The truly traditional sort is prepared by mixing caramelized sugar, water and ingredients (lemon juice, honey - not necessary) and spices (cinnamon, rose apple). After the mixture boils, add alcohol. It is served hot and was originally greased with bacon. Miodula on the other hand is a liquor entirely typical of the Těšín region in Silesia. It is created by combining honey, boiled water and alcohol (ration 1:1:1). The longer the liquor ages, the higher its eventual quality.
OUR TIP! TASTE THE REGIONAL SPECIALTIES:
http://gorolskiswieto.cz; www.tesinske-beskydy.cz
Bachora – roast stuffed pig intestines or pig stomach, sprinkled with caraway seeds. The stuffing is made from mashed potatoes and onions, scalded with hot milk, bacon and spices (salt, pepper, garlic) Placki na blaszi – prepared from mashed potatoes, flour and salt. They are baked without fat on a preheated cooking stove. They are served with warm greaves or with sugar and cream. Szołdra, murzyn, pecynek – a special kind of white sausage baked in a salted batter, originally used for baking bread. In earlier times, smoked meat was used instead of sausages. See also the Recipes chapter.
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culinary
REGIONAL SPECIALTIES
Olomouc Region
Olomouc region
the tradition of cheeses, spirits and beer Haná cuisine is well known throughout the Czech Republic. Few can resist such specialty dishes as homemade Haná cakes or the genuine sour milk cheese known as Olomoucké tvarůžky (Olmützer Quargel, Olomouc curd cheese). Olomoucké tvarůžky is a true rarity and a culinary specialty for the Czech Republic, in the same way Edam cheese is for the Netherlands, Parmigiano-Reggiano for Italy or Camembert for France. The woods of the Jeseníky mountains offer culinary specialties produced mainly from pure mountain products. Among such popular dishes are mushroom soup, venison goulash, round potato cakes and, equally so, desserts – homemade blueberry dumplings or cranberry jelly.
Olomoucké Tvarůžky
– the only original Czech table cheese, www.tvaruzky.cz
For approximately 500 years, Olomoucké tvarůžky was produced in villages near the city of Olomouc and was known as “country tvarůžky”. Genuine Olomoucké tvarůžky is the only original Czech cheese with an internationally protected product name. It is produced in Loštice [D5] near Litovel and is characterized by a strong and pungent taste depending on the degree of maturity. Tvarůžky has a low fat content (roughly 1%) and high protein and calcium content and is therefore suitable for a low-fat diet. Loštice also boasts the Museum of Olomoucké tvarůžky (open July – August, Monday – Saturday mornings, or as per agreement); the sale of products can be found in the company store and there is also most probably the world’s only tvarůžky-selling vending machine. Ever more popular is the festival of music and tvarůžky Pod Loštickým nebem (Under the Sky of Loštice), with the election of King Tvarůžek and other events.
Niva Blue Cheese – still popular; www.mot.cz
There is hardly a person in the Czech Republic who wouldn’t know Niva blue cheese and its mild yet spicy flavour. This cheese has been produced in Otinoves near Prostějov [F5] according to time-proven recipes since 1963. The basic ingredient is pasteurized full fat milk, the mold Penicillium roqueforti, rennet, sour cream culture and salt.
Natural Cheese Gran Moravia – tradition without borders www.orrero.cz; www.granmoravia.com
The imported art of Italian master cheese makers and loyalty to the timeproven traditions of manual processing. Gran Moravia is natural, extra hard, slowly ripened and produced from the highest quality cow milk without any chemical ingredients or colours, with a delicate odour and distinct, pleasant flavour. It is produced in Tři Dvory [D6].
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Prostějovská Starorežná
– the historic liqueur recipe; www.starorezna.cz A traditional product of the Olomouc Region from Palírna u Zeleného stromu (The Green Tree Distillery) Prostějov [E6], with a recipe dating back to the late 17th century. Of the 11 herbs used, anise is the most powerful ingredient in terms of both taste and aroma. It has a favourable effect on the respiratory system and digestion, and does not contain any sugar. This liquor, when cooled, can be served as an apéritif.
The Priessnitz Liqueur– a jewel of the spa
– available in stores of the region, tel.: 584 429 200; www.trul.cz This peculiar liqueur named in honour of the Jeseníky region healer Vincenz Priessnitz is produced from 12 herbs. It surprises by its gentle flavour of herbs and citrus fruit. It is an original beverage served at all occasions and used for preparation of unusual mixed drinks.
Bitter JAKAMARUS
– a legend of Czech liqueur making; www.jakamarus.cz The reincarnation of a famous herbal liqueur from the times of the first Czechoslovak Republic, known as Jakamarus, developed with an apothecary’s precision, can be found in the Hanácká distillery in Těšetice [E6]. The original production method involves the maceration of healing herbs in alcohol, the ageing of Jakamarus in oaken casks and the manual bottling of the finished liqueur in bottles with a 1930s design, which creates a unique atmosphere of true liquor making mastery.
Litovel, Holba and Zubr Beer
www.litovel.cz; www.holba.cz; www.zubr.cz “Moravian Pilsner” is what Litovel beer was called during the times of the “first republic”, thanks to its exceptional quality. This quality is what the Royal Litovel beer [D6] has preserved until this day, much like Zubr Premium from Přerov [E7] (the best lager of 2008) and Zubr Gold (the winner of the pale draught beer category award for the Czech Republic in 2008). The Holba brewery in Hanušovice [B5], with its unique location in the foothills of the Jeseníky mountains, is among the Czech Republic’s ten largest breweries. The popularity of the “pure beer from the mountains” has been documented by the ever increasing production of the well known Šerák brand.
Hanácká Kyselka and Ondrášovka
www.hanackakyselka.cz – Horní Moštěnice [F7] www.ondrasovka.cz – Moravský Beroun [D7] Hanácká kyselka, due to its quality and the amount of products sold, ranks among the Czech Republic’s most important producers of natural mineral waters. Ondrášovka mineral water is unique in its composition, due to the combination of a high concentration of calcium with very low sodium volume (which prevents an overt volume of acids in the stomach).
OUR TIP! TASTE THE REGIONAL SPECIALTIES:
Chicken soup with homemade noodles Roast goose, Moravian cabbage, dumplings Fried tvarůžky cheese Potato noodles “šulánky” with poppy seeds, Haná cakes
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culinary
REGIONAL SPECIALTIES
Zlín Region
The Zlín Region the tasty charm of variety The eastern part of Moravia - that is, above all, the Zlín Region. The manifold local traditions of Moravian Wallachia, Moravian Slovakia, Haná, Podřevnicko and other regions are reflected in the varied culinary specialties of the region. The open air museum in Rožnov is a truly regional culinary centre full of traditional dishes (with a slivovitz distillery). The original recipes of Eastern Moravia are largely associated with buckwheat, now seen as a cereal of the future, suitable for a balanced diet, with therapeutic effects. Zlínský Region would be inconceivable without its typical Frgál cakes, sheep milk cheese, Kyselica soup, wine, plum products and pastries from Vizovice, which are the products of Wallachian folk art. As such, with their wide offer of dishes and experiences the Kroměříž, Luhačovice and Zlín districts are a unique place well worth a visit.
Wallachian Frgál
– a sweet Moravian original, www.valassko.cz, Moravian Wallachia has enriched the world with its giant cakes notable for their seductively sweet taste. Frgál is a well known Wallachian specialty. The original meaning of the word frgál was derogatory and was used to refer to pastry ruined in the process of production. Gradually however, the term frgál began to be used to refer to the big round cake baked in an oven. Frgáls were a festive meal and are to this day classified according to the filling used - the options being pear, plum or apple jam; poppy seeds with walnuts; curds with coarse semolina; or honey. A truly unusual form of Frgál is the one with cabbage filling (referred to as Zelník). You will surely encounter the Wallachian Frgál at traditional folk festivals and if you decide to try it, you will not forget Moravian Wallachia easily.
Wine Cellars and Wine – tradition and love of the craft www.slovacko.cz, www.vinazmoravy.cz The charm of the wine-producing subregion of Moravian Slovakia is in the variety and fullness of the wine grapes grown there. Well worth a visit is the reservation of vineyard buildings in Vlčnov [G7], the protected complex of historical vineyard buildings, the so-called “búdas” in Veletiny [G7], or the burgher wine cellars directly in Uherské Hradiště-Mařatice [G7] or the Monastery Cellars in Kroměříž. Among further Moravian specialties is also burčák, or unfinished cloudy young wine with a sweet taste.
“Povidla” Plum Jam – gold made from plums
A traditional ingredients of many local dishes, povidla (unlike true jams or marmalades) is made purely from boiled fruit, thickened by evaporating water (with no sugar added). The best povidla is produced from ripe to
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overripe plums. Plums are probably the most popular fruit tree in the Zlín Region and the specific taste of povidla is therefore found in a number of typical local dishes.
Sheep Milk Cheese – chasing the scent of the pastures, www.biospotrebitel.cz
The Zlín Region is not only a place where wine grapes and plums are grown, it is also a region known for its traditional sheep rearing (in the Beskids). The sheep farms today (Valašská Bystřice [F9]) follow the craft of their ancestors and offer sheep cheese, bryndza, žinčica (a sheep milk whey based drink), lamb and mutton. All of these products are produced at an organic food quality level.
Slivovitz and Calvados
– more than a tradition, www.rjelinek.cz In the Zlín Region, more so than anywhere else, the tradition of slivovitz production is very much alive. The pure and noble spirit produced without any additive whatsoever, purely from fruits of plum trees (of the regular or “Durancie” variety) – is considered more a remedy than an alcoholic beverage in these parts and is also the highest valued spirit. Another popular drink is calvados, produced by distilling fermented apples. It is no wonder that it was in Vizovice [F8], in the complex of the Rudolf Jelínek company, that Distillery Land was founded, bringing the tradition and the craft of turning fruit into quality spirits to the general public. The tour includes, among other things, a visitor centre with a company store, tasting, a distillery museum and a whisky exposition. In July and August, a tour for visitors takes place at 1pm (Mon–Fri), or else needs to be booked in advance.
Janáček Beer
– a crisp refreshment, www.pivovar-janacek.cz The Janáček beer has been brewed in Uherský Brod [G7]. Today, 9 types of beer and 1 type of flavoured beer are produced here, with 6 flavours to choose from. It is possible to take a tour of the brewery (at least 10 persons), the date and time of the tour need to be arranged in advance.
The Apple Ciders of Hostětín
– tradition of the White Carpathians, www.tradicebk.cz Fruit production is an ancient tradition in the White Carpathians and the local apple cider was produced at home by a number of apple growers. This custom has been preserved in the cider house in Hostětín [G8] with their natural organic apple ciders of a premium quality. The product has been awarded the protected Tradition Mark of the White Carpathians.
OUR TIP! TASTE THE REGIONAL SPECIALTIES:
Wallachian kyselica soup– cabbage is closely associated with Wallachian cuisine and can therefore hardly be missing from the most famous soup of the region. Kyselica also contains potatoes, sausages and sour cream. Mutton with buckwheat and sloe sauce. Kontrabáš – buckwheat baked with eggs, potatoes and bacon (see Recipes) Sausages, Plum dumplings, Scones
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more than 100 restaurants of Moravia and Silesia
South Moravian Region
We bring you more then 100 restaurants of Moravia and Silesia, which provide some of the dishes of traditional regional cuisines, quality Moravian, Silesian and in some cases Czech culinary products. Due to the space restrictions of this guide, we can only present a recommended selection of restaurants. More information on food and restaurants can be found on the listed websites. Centrum Sladovna Černá Hora 3/5, Černá Hora [F4] tel.: +420 516 482 471, + 420 603 271 540 www.pivovarch.cz Opening hours: Mon–Thu: 10–22, Fri–Sat: 10–23 Cuisine: Moravian, beer specialties Specialties: beer specialties Loc: 49°24‘54.19“N, 16°34‘56.529“E Excursion restaurant „U Jiřího“ Obůrka 17, Blansko [F4] Tel.: + 420 516 412 378 www.ujiriho.cz Opening hours: Mon: 11–15, Tue–Thu: 11–22, Fri–Sat: 11–23, Sun: 11–18 Cuisine: Czech Loc: 49°22‘45.982“N, 16°41‘21.399“E Pension u Hraběnky Petrovice 20, Rájec-Jestřebí [F4] Tel.: + 420 516 435 486, + 420 724 941 500 www.hrabenka.cz Opening hours: Mon–Thu: 11:30–22, Fri: 11:30–23, Sat: 11–23, Sun: 11–21 Cuisine: Czech Specialties: lamb, mutton Loc: 49°24‘43.624“N, 16°41‘51.144“E Agrocentrum Ohrada Vísky u Letovic [E4] Tel.: +420 516 475 830, +420 605 298 420 www.ohrada.cz Opening hours: Mon–Sun: 11–22, Cuisine: Czech Loc: 49°32‘0.901“N, 16°37‘31.925“E Hotel „Vinum Coeli“ Dolní Kounice [G4] Náměstí T. G. Masaryka 5, Tel.: +420 546 421 440 www.vinumcoeli.cz Opening hours: Mon–Sun: 9–23 Cuisine: menus with several courses Loc: 49°4‘12.239“N, 16°27‘53.44“E Roadside restaurant „Bonaparte“ Slavkovská 1145, Rousínov [G5] Tel.: +420 517 370 023 www.motorestbonaparte.cz Cuisine: Mon–Thu: 6–24,
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Fri: 6–01, Sat: 7–01, Sun: 7–23 Cuisine: Czech Specialties: dishes served on a board, lard with greaves Loc: 49°11‘57.147“N, 16°52‘43.495“E Restaurant Kamenka Zakřany 72, Zastávka u Brna [G3] Tel.: +420 546 431 528, +420 774 127 349 www.restauracekamenka.cz Opening hours: Mon, Fri: 11–23, Tue–Thu, Sun: 11–22 Cuisine: Czech Specialties: roast pork ribs, roast goose Loc: 49°10‘6.297“N, 16°19‘54.058“E Stará Pošta – historical building of the old post office Stará Pošta 109, Rousínov [G4] Tel.: +420 517 375 985–6 www.staraposta.cz Opening hours: Mon–Sun: 11–23 Cuisine: traditional Czech and Moravian cuisine Specialties: roast duck and goose, roast pork knuckles, halušky with bryndza Loc: 49°11‘7.281“N, 16°49‘37.321“E Brněnský šenk Dominikánská 7, Brno [G4] Tel.: +420 543 213 377 www.brnenskysenk.eu Opening hours: Mon–Sat: 11–24, Sun: 11–23 Cuisine: Czech Specialties: roast pork knuckles, ribs Loc: 49°11‘35.846“N, 16°36‘24.118“E Restaurant „Moravská chalupa“ Křížkovského 47, Brno [G4] Tel.: +420 543 143 100 www.orea.cz/moravskachalupa Opening hours: Tue–Sat: 11:30–24 Cuisine: Czech Loc: 49°11‘5.216“N, 16°35‘4.404“E Šelepova NO 1 Šelepova 1, Brno [G4] Tel.: +420 541 213 342, +420 602 734 097 www.selepovagastro.cz Opening hours: Mon–Sun: 10–24 Cuisine: Czech
Hotel Pegas Jakubská 4, Brno [G4] Tel.: +420 542 210 104 www.hotelpegas.cz Opening hours: Mon–Sat: 9–24, Sun: 10–20 Cuisine: Czech Specialties: grill mix, basted roast pork ribs Loc: 49°11‘46.325“N, 16°36‘25.524“E Restaurant U Raka Mariánské údolí 187, Brno [G4] Tel.: +420 544 211 360, +420 608 271 078 www.u-raka-brno.cz Opening hours: Tue–Sun: 12–22 Cuisine: Czech, Moravian Specialties: hog killing specialties Loc: 49°12‘24.167“N, 16°43‘9.086“E Restaurant U Bazalů Lechovice 98, Lechovice [H3] Tel.: +420 515 271 212 Opening hours: Mon–Thu, Sun: 10–21, Fri–Sat: 10–22 Cuisine: Czech Specialties: roast pork knuckle Loc: 48°52‘17.766“N, 16°13‘24.267“E Restaurant Mikuláš Mikulášské nám. 7, Znojmo [H2] Tel.: +420 515 220 855 www.umikulase.cz Opening hours: Mon–Sat: 8–15 Cuisine: Moravian Specialties: grilled specialties Loc: 48°51‘15.934“N, 16°2‘46.076“E Wine cellars Lechovice Lechovice 60 [H3] Tel.: + 420 515 271 210 www.vslechovice.cz/restaurace.htm Opening hours: Mon–Sun: 8–20 Cuisine: Czech Specialties: hog killing delicacies Loc: 48°52‘30.633“N, 16°14‘9.655“E
Hotel Galant Mlýnská 2, Mikulov [H4] Tel.: +420 519 323 353, +420 602 266 777 www.galant.cz Opening hours: Mon–Sun: 11–22 Cuisine: Czech Loc: 48°48‘26.904“N, 16°38‘25.533“E Včelařský dvůr Nejdecká 171, Lednice [H5] Tel.: +420 519 341 941 www.restauracelednice.cz Opening hours:Mon–Sun: 11–22 Cuisine: Czech Specialties: grilled specialties Loc: 48°48‘1.573“N, 16°47‘22.709“E Restaurants Na celnici and U Nešporů Celnice 1214, Břeclav-Poštorná [I5] Tel.: +420 519 324 173 – U Nešporů, +420 519 322 446 – Na Celnici www.restauracenesporova.cz Opening hours:U Nešporů: Mon–Sun: 8:30–21, Na celnici: Mon–Sun: 8–20, Cuisine: Czech Loc: 48°43‘3.689“N, 16°50‘11.948“E Bukovanský mlýn Bukovany 70, Bukovany [G6] Tel.: +420 518 618 011 www.bukovansky-mlyn.cz Opening hours:Mon–Thu: 11–22, Fri-Sat: 11–24, Sun: 11–22 Cuisine: Old Bohemian cuisine and Moravian Slovakia cuisine Specialties: grilled pork, roast duck Loc: 49°2‘24.878“N, 17°5‘27.991“E Hotel – Restaurant Pod věží Kostelní 471, Strážnice [H6] Tel.: +420 518 325 973 www.hotel-podvezi.cz Opening hours:Mon–Thu, Sun: 10:30–23, Fri-Sat: 10:30–01 Cuisine: Czech Loc: 48°54‘1.433“N, 17°18‘49.875“E
Tři koruny Havraníky 130, Znojmo [H2] Tel.: +420 515 232 629 www.trikoruny.cz Opening hours: Mon–Thu, Sun: 8–20, Fri–Sat: 8–22 Cuisine: Czech Loc: 48°48‘41.134“N, 16°0‘30.193“E
Restaurant Zlatý kopeček Čejkovice [H5] Tel.: +420 774 929 429 www.yaxi.cz Opening hours:1 /5–30/11: Wed–Thu: 16–24, Fri-Sat: 16–02, Sun: 12–24 1/12–30/4: Thu: 17–24, Fri–Sat: 17–02, Sun: 12–24 Cuisine: Czech Loc: 48°54‘14.378“N, 16°56‘20.988“E
Valtická rychta Mikulovská 165, Valtice [I5] Tel.: +420 519 353 760 www.valtickarychta.cz Opening hours: Mon–Thu: 11–22, Fri-Sat: 11–23, Sun: 11–21 Cuisine: Czech Specialties: The Mayor‘s Cutlet Loc: 48°44‘34.724“N, 16°45‘21.589“E
Pension Roseta Radějov Radějov 59, Radějov [H6] Tel.: +420 518 337 010 www.roseta–pension.cz Opening hours: Mon–Sun: 13:30–23, Sun: closed in winter Cuisine: Czech, Moravian Specialties: fish, venison Loc: 48°51‘27.744“N, 17°20‘49.466“E
source: The South Moravian Regional Authority
www.jizni-morava.cz, www.find-restaurant.com
Specialties:meat stew in a cauldron Loc: 49°12‘45.638“N, 16°35‘37.619“E
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more than 100 restaurants of Moravia and Silesia
Moravian-Silesian Region
Valašská koliba Ostravice 0956, Ostravice [E10] Tel.: +420 558 682 108 www.sepetna.cz Opening hours: Mon–Sat: 11–24, Sun: 11–22 Cuisine: Czech, Wallachia cuisine Loc: 49°32‘44.697“N, 18°24‘14.86“E Koliba Nad Vlčinou Horečky 691, Frenštát p. R. [E9] Tel.: + 420 556 835 354 Opening hours: Mon–Sun: 17–24 Cuisine: Czech Loc: 49°32‘48.887“N, 18°12‘37.558“E Valašská rychta Dolní 1830, Frenštát p. R. [E9] Tel: + 420 556 839 999, + 420 737 111 229 www.valasskarychta.cz Opening hours: Mon-Thu: 11–22, Fri–Sat: 11-24, Sun: 11–22 Cuisine: Czech Specialties: goulash prepared in a cauldron Loc: 49°32‘59.597“N, 18°12‘20.531“E Koliba Juřena & syn Lomná 780, Frenštát p. R. [E9] Tel.: + 420 603 954 410 www.koliba-jurena.com Opening hours: Tue–Sat: 17–22 Cuisine: Czech Loc: 49°31‘55.544“N, 18°13‘57.528“E Zámek Zábřeh U Zámku 42/1, Ostrava Jih-Zábřeh [D9] Tel.: +420 554 819 406 www.zamek-zabreh.cz Opening hours: Mon–Thu, Sun: 17–23, Fri–Sat: 17–24 Cuisine: Czech Loc: N 49° 48,417‘ E 018° 14,418‘ Selská jizba Janáčkova 3, Ostrava [D9] Tel.: + 420 774 795 555, + 420 777 098 788 www.selska-jizba.cz Opening hours: Mon–Thu:10–22, Fri: 10-24, Sat: 11–24, Sun: 11–22 Cuisine: Czech Specialties: smoked meat on bone, grilled pork knuckles Loc: 49°50‘13.557“N, 18°17‘5.976“E Zlatý kolovrat Nádražní 121, Ostrava-Přívoz [D9] Tel.: + 420 603 357 552,
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+ 420 739 478 114 www.zlatykolovrat.cz Opening hours: Mon-Thu: 11–23, Fri: 11–24, Sat: 12–24, Sun: 16–22 Cuisine: Czech Loc: 49°50‘47.57“N,18°16‘46.93“E Harenda u Barborky Pod Landekem 64, Ostrava [D9] Tel.: + 420 596 111 043 www.restaurace-pizzerie-kavarna.com/ harenda_u_barborky/ Opening hours: Mon–Sun: 10–22 Cuisine: Czech Loc: 49°51‘59.11“N, 18°15‘41.267“E U Bílého koníčka Dolní náměstí 4, Opava [C8] Tel.: +420 553 712 904 www.remark.cz/konicek.html Opening hours: Mon–Thu: 11–23, Fri–Sat: 11–24, Sun: 11–22 Cuisine: Czech Specialties: White Horse Basket Loc: 49°56‘23.944“N, 17°54‘16.79“E Katharein Ratibořská 37, Opava [C8] Tel.: + 420 553 610 410 www.katharein.cz Opening hours: Mon–Thu: 11–23, Fri–Sat: 11–24, Sun: 11–22 Cuisine: Czech Loc: 49°56‘26.58“N, 17°54‘37.12“E U Komárků Slezská 86, Rohov [C9] Tel.: + 420 553 761 087 www.u-komarku.cz Opening hours: Mon–Fri: 16–22, Sat–Sun: 10–12, 16–22 Cuisine: Czech Specialties: roast turkey on beech wood Loc: 50°0‘55.122“N, 18°4‘23.035“E Lhotka Family Hotel Inn Petřkovická 125, Ostrava-Lhotka [D9] Tel.: + 420 596 628 662 , + 420 736 763 379 www.penzionlhotka.com, www.hostineclhotka.cz Opening hours: Mon–Thu, Sun: 11–22, Fri–Sat: 11–23 Cuisine: Czech, Bavarian cuisine Specialties: potato cake specialties Loc: 49°51‘20.868“N, 18°13‘42.627“E Dvůr Olšiny Olšiny 17/59, Karviná Staré-Město [C10] Tel.: +420 777 336 338
Restaurant Slezská krčma Beskydská 1146, Třinec [D10] Tel.: +420 558 333 255 www.slezskakrcma.cz Opening hours: Mon–Sat: 11–24, Sun: 11–22 Cuisine: Old Bohemian, Moravian and Silesian cuisine Loc: 49°39‘48.604“N, 18°40‘20.014“E Excelent Hotel and Inn Pivovarská 10, Rýmařov [C6] Tel.: +420 554 211 777 www.excelent.cz Opening hours: Mon–Thu, Sun: 10–23, Fri–Sat: 10–24 Cuisine: Czech Loc: 49°55‘50.986“N, 17°16‘11.534“E Wallachian inn U Janíka Horečky 890, Frenštát p. R. [E9] Tel.: +420 556 835 135, Opening hours: Tue–Thu: 14–22, Fri–Sun: 12–24 Cuisine: Moravian Specialties: Wallachian specialties Loc: 49°32‘46.762“N, 18°11‘48.606“E Hotel Grůň Mosty u Jablunkova [E11] 1112, Tel.: +420 558 339 448 www.hotelgrun.cz Opening hours: Mon–Sun: 10–22 Cuisine: Goral Loc: 49°31‘34.927“N, 18°45‘35.251“E Restaurant Na statku [D9] Skotnice 42 Tel.: + 420 556 712 122 www.nastatku.com Opening hours: Mon–Thu, Sun: 11–21, Fri, Sat: 11–22 Cuisine: Czech Specialties: potatoes with garlic and a cup of sour milk Loc: 49°39‘30.398“N, 18°8‘0.044“E U Krále Ječmínka Slezské náměstí 46, Bílovec [D9] Tel.: +420 556 403 556 www.ujecminka.cz Opening hours: Mon–Thu, Sun: 10–22,Fri, Sat: 10–24 Cuisine: Czech Loc: 49°45’24.557”N, 18°0’58.415”E
Town brewery in Štramberk Náměstí č. 5, Štramberk [E9] Tel.: + 420 556 813 710 www.relaxvpodhuri.cz/cz/mestskypivovarstramberk Opening hours: Mon–Thu, Sun: 10–22, Fri, Sat: 10–24 Cuisine: Czech Specialties: Kolozsvár cabbage rolls Loc: 49°35‘27.7“N; 18°7‘0.6“E The Na mlýně complex Kozlovice [E9] č. 130 Tel.: + 420 558 640 789 www.relaxvpodhuri.cz/cz/na-mlyne Opening hours: Fri–Sat: 11–22, Sun: 11–20 Cuisine: Czech Loc: 49°36‘22“N; 18°15‘14“E Slezský Dvůr Na Štěpnici 36/22, Ostrava-Radvanice [D9] Tel.: +420 596 227 303 www.restaurace-radvanice.com Opening hours: Mon–Thu, Sun: 11–22, Fri, Sat: 11–24 Cuisine: Czech Loc: 49°48‘41.42“N, 18°20‘18.325“E Restaurant Na sýpce Dobrá 883, Dobrá u Frýdku-Místku [D10] Tel.: + 420 558 641 254 www.nasypce.cz Opening hours: Po–Ne: 11–23 h Cuisine: Czech Loc: 49°40‘25.708“N, 18°24‘38.819“E Restaurant Vanili Masarykovo náměstí 36/19, Karviná-Fryštát [C10] Tel.: + 420 596 345 598, 733 104 715 www.vanili.karvina.info Opening hours: Mon–Sat: 8–23, Sun: 9–22 Cuisine: Czech, international cuisine, the „po našymu“ winter season (local specialties), Specialties: žymňokove placky piečune na blaše s domovymy škvarkamy (round potato cakes with greaves baked on a stove) Loc: 49°51‘16.577“N, 18°32‘32.586“E
www.kr-moravskoslezsky.cz, www.find-restaurant.com
www.dvurolsiny.cz Opening hours: Fri: 15–22, Sat–Sun: 11–22 Cuisine: Czech Loc: 49°52‘35.948“N, 18°30‘59.366“
Hotel Cvilín Výletní 7, 794 01 Krnov [B8] Tel. : +420 554 625 275, +420 554 625 255 www.cvilin.cz Opening hours: daily: 9– 22 Cuisine: Czech Loc: 50°4‘46.58“N, 17°43‘12.753“E
source: The Moravian-Silesian Regional Authority
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more than 100 restaurants of Moravia and Silesia
Olomouc region
Hotel Pod Zámkem Pod Zámkem 21, Javorník [A5] Tel: +420 584 440 154 www.hotelpodzamkem.cz Opening hours: Mon–Thu, Sun: 10–22, Fri–Sat: 10–24 Cuisine: Czech Loc: 50°23‘25.27“N, 17°0‘6.997“E Hotel Minerál Polská 392, Zlaté Hory [B7] Tel: +420 584 425 643–4 www.hotelmineral.jemos.cz Opening hours: daily 11–23 Cuisine: Czech Loc: 50°15‘58.96“N, 17°23‘42.639“E Family Hotel Kovárna Horní Lipová [B6] 36 Tel.: +420 584 421 613 www.penzionkovarna.cz Opening hours: Mon–Fri: 10–23, Fri–Sun: 10–24 Cuisine: Czech Loc: 50°13‘26.517“N, 17°5‘37.879“E Křížový vrch Za pilou 6, Jeseník [B6], Tel.: +420 584 402 063 www.krizovyvrch.cz Opening hours: daily:11–22 Cuisine: venison, Moravian, Czech Specialties: Old Bohemian style chicken in almonds with plum sauce Loc: 50°13‘33.935“N, 17°13‘29.749“E Ramzovské sedlo Cottage Ramzová 302, Branná [B5] Tel.: +420 583 230 078, www.ramzova.cz Opening hours: Mon–Fri: 8–23, Cuisine: Czech Loc: 50°11‘37.027“N, 17°3‘45.87“E Restaurace Pod Javorem Hanušovická 139, Staré Město [B5] Tel.: + 420 583 239 191, + 420 604 246 347 www.pod-javorem.euweb.cz Opening hours: Tue–Thu: 9–22 Fri, Sat: 9–24, Sun: 9–20 Cuisine: Czech Loc: 50°9‘42.249“N, 16°56‘50.428“E Hotel Žerotín Rudé armády 333, Velké Losiny [C6] Tel.: +420 583 213 849 www.zerotin.jeseniky.com Opening hours: daily 9:30–22 Cuisine: Czech, international cuisine, venison,
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Specialties: venison steak with plums and povidla sauce served with butcher style potato slices Loc: 50°1‘39“N, 17°2‘16.507“E Hostinec U Adély Sudkov [C5] Tel.: +420 583 437 001 www.uadely.cz Opening hours: Tue–Thu, Sun: 9– 22 Fri, Sat: 9.30–24 Cuisine: Czech Loc: 49°54‘47.138“N, 16°56‘39.783“E Podzámecká restaurant Havlíčkova 13, Zábřeh [C5] Tel: +420 583 415 663 Opening hours: Mon–Thu: 8–22, Fri: 8–24, Sat: 10–24, Sun: 10–21 Cuisine: Czech Loc: 49°52‘54.336“N, 16°52‘25.741“E U Coufalů Nám. Míru 62, Loštice [D5] Tel.: +420 583 445 809, www.ucoufalu.cz Opening hours: Mon–Fri: 10–23, Fri–Sun: 10–24 Cuisine: Moravian, Specialties: specialties made from Olomoucké tvarůžky, Olomoucké tvarůžky vending machine Loc: 49°44‘41.82“N; 16°55‘45.34“E Brusova hospoda – Brusův šenk Sadová 1, Mohelnice [D5] Tel.: + 420 583 430 798 www.brusovahospoda.cz Opening hours: Tue–Thu 10–22 Fri, Sat: 10–23, Sun: 10–21 Cuisine: Czech Loc: 49°46‘35.304“N, 16°55‘9.628“E U Starého mlýna Mlýnská 678, Litovel [D6] Tel.: +420 583 313 222 www.ustarehomlyna.cz Opening hours: Mon–Thu: 11–22:30, Fri-Sat: 11–24, Sun: 11–21 Cuisine: Czech Specialties: marbled meat Loc: 49°42‘7.901“N, 17°4‘23.696“E Pension U hradu Ořechová 27, Šternberk [D6] Tel.: +420 585 013 355 www.pension-uhradu.cz Opening hours: daily: 12–22 Cuisine: Czech Specialties: venison dishes Loc: 49°44‘7.499“N, 17°18‘8.015“E
Minibrewery U krále Ječmínka Újezd 4, Prostějov [E6] Tel.: +420 582 346 401 Opening hours: Mo–Fri: open from 10:30, Sat–Sun: open from 11 Cuisine: Czech, Moravian, Specialties: greave dumplings with cabbage, hog killing specialties served on a board Loc: 49°28‘20.133“N, 17°6‘59.754“E Živnostenský dům E. Beneše 71, Konice [E5] Tel.: +420 775 097 213 www.zivnak.cz Opening hours: Mon–Tue: 11–14:30, Wed–Sat: 11–22, Sun: closed Cuisine: Czech Loc: 49°35‘27.692“N, 16°53‘16.809“E Moravská restaurant and wine restaurant Horní nám. 23, Olomouc [E6], Tel.: +420 585 222 868, www.moravskarestaurace.cz Opening hours: daily: 11:30–23 Cuisine: Moravian, Specialties: gourmet menu served on a board – roast pig, smoked meat Moravian style, smoked pork blade, roast, duck, mustard, apple radish, gherkins Loc: 49°35‘36.511“N, 17°15‘0.554“E Svatováclavský brewery Riegrova 22, Olomouc [E6] Tel.: +420 585 203 641 Opening hours: Mon–Sun: 11–22 Cuisine: Czech Loc: 49°35‘41.801“N, 17°14‘53.928“E Moritz brewery Nešverova 2, Olomouc [E6] Tel.: +420 585 205 560 www.hostinec-moritz.com Opening hours: Mon–Sun: 11–23 Cuisine: cuisine of the Haná region, Czech Specialties: Mahdal‘s country pâté Loc: 49°35‘26.234“N, 17°14‘58.957“E Pod žudrem Ústín 46, Těšetice [E6] Tel.: +420 585 420 152, www.podzudrem.cz Opening hours: Mon–Sat: 11–22, Sun: 11–21 Cuisine: Czech Specialties: Great Moravian style spit roast Loc: 49°35‘14.15“N, 17°9‘28.322“E
Hanácká restaurant Dolní náměstí 38, Olomouc [E6] Tel.: +420 585 237 186, www.apetit.org Opening hours: Mon–Sat: 10–24, Sun: 10–22 Cuisine: Czech Specialties: roast chicken a la goose (half a chicken roasted on dark beer, served with cabbage and dumplings) Loc: 49°35‘30.864“N, 17°15‘7.919“E Brewery hotel Kojetín Nám. Dr. E. Beneše 61, Kojetín [F6] Tel.: +420 581 702 218 www.kojetin.cz/hotelpivovar Opening hours: Mon–Thu: 10.30–22, Fri–Sat: 10.30–23, Sun: 10–21 Cuisine: Czech Loc: 49°21‘14.377“N, 17°18‘11.657“E U labutě (Zum Schwan) Za mlýnem 540/4, Přerov [E7] Tel.: +420 581 736 786, www.labut.cz Opening hours: Tue–Sat: 11–22, Sun: 11–15 Cuisine: Czech, international Specialties: rabbit leg on sour cream, served with potato roll filled with smoked meat Loc: 49°27‘29.904“N, 17°27‘1.559“E Restaurant U Zámecké zahrady Bratrská 586, Lipník nad Bečvou [E7] Tel.: +420 581 772 672, www.arpel.cz Opening hours: Mon–Thu, Sun: 10–22, Fri–Sat: 10–23 Cuisine: Czech Loc: 49°31‘31.356“N, 17°34‘41.396“E Restaurant Na staré střelnici Sady Čs. legií 770, Hranice [E8] Tel.: +420 581 602 187 www.volny.cz/strelnice Opening hours: Mon–Thu: 11–22, Fri: 11–24, Sat: 10–24, Sun: 10–22 Cuisine: Czech Loc: 49°32‘28.486“N, 17°44‘4.442“E
www.ok-tourism.cz, www.find-restaurant.com
Fish restaurant U Horáků Nová Dědina 23, Uničov [D6] Tel.: +420 585 054 215 Opening hours: daily: 11–22 Cuisine: Czech Specialties: fish Loc: 49°47‘55.436“N, 17°7‘24.297“E
Restaurace Příleský mlýn Všechovice [E8] 80–81 Tel.: + 420 581 622 656 www.prileskymlyn.cz Opening hours: Tue–Thu: 10–22 Fri–Sat: 10–23, Sun: 10–21 Cuisine: Czech Loc: 49°27‘56.572“N, 17°45‘1.982“E Švejk Restaurant U Mačáků Elišky Krásnohorské 24, Olomouc [E6] tel.: +420 585 150 090 www.svejk.cz Opening hours: Mon–Thu: 10:30–23, Fri-Sat: 10:30–24, Sun: 10:30–22 Cuisine: Czech Loc: 49°35‘29.243“N, 17°17‘11.738“E
source: Tourism Associations
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more than 100 restaurants of Moravia and Silesia
Zlín Region
Koliba U Černého medvěda Nad zimním stadionem 4092, Zlín [F8] Tel.: +420 577 211 813, 577 436 908 www.koliba-zlin.cz Opening hours: Mon–Thu, Sun: 11–23, Fri-Sat: 11–24 Cuisine: Czech, Moravian, Wallachia cuisinen Specialties: grilled meat Loc: 49°12´58.08“N, 17°39´26.92“E Restaurant U Johana Vizovická 410, Zlín-Příluky [F8] Tel: +420 577 018 282, www.ujohana.cz Opening hours: Mon–Thu: 11–23, Fri-Sat: 11–24, Sun: 11–22 Cuisine: Moravian, Wallachia cuisinen Specialties: smoked pork knuckles Loc: 49°13‘16.629“N, 17°42‘22.16“ E Restaurant U Kovárny Lešetín I/610, Zlín [F8] Tel: +420 577 219 900 www.ukovarny.cz Opening hours: Mon–Fri: 11–23, Sat: 15–23, Sun: 15–22 Cuisine: Moravian, Wallachia cuisinen Loc: 49°13‘42.31“N; 17°40‘23.63“E Restaurant Na Vyhlídce Okružní 5491, Zlín [F8] Tel: +420 577 240 035 www.vyhlidka.com Opening hours: Mon–Sun: 11–23 Cuisine: Moravian,Czech Specialties: halušky Loc: 49°14‘6.538“N, 17°39‘56.399“E Café R 21 21. správní budova – zlínský mrakodrap, třída Tomáše Bati 21, Zlín [F8] Tel: +420 577 043 929 www.vychodni-morava.cz/sluzba/1160 Opening hours: Mon–Sat: 10–22:30 Cuisine: Moravian Loc: 49°13‘33.938“N, 17°40‘39.535“E Valašský šenk Lázeňská 451, Vizovice [F8] Tel.: +420 577 452 652 www.senkvizovice.cz Opening hours: Mon–Thu: 10–22, Fri-Sat: 11–22, Sun: 11–20 Cuisine: Moravian, Wallachia cuisinen Specialties: halušky with bryndza Loc: 49°12‘25.972“N, 17°50‘53.537“E Koliba U Kapřína Březůvky [G8] 227 Tel: +420 602 507 569 www.kolibabrezuvky.cz
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Opening hours: Mon–Thu: 11–22, Fri-Sat: 11–24, Sun: 11–20 Cuisine: Moravian, Wallachia cuisinen Loc: 49°9‘43.738“N, 17°42‘30.954“E Hotel and Valašský šenk OGAR Pozlovice 47, Luhačovice [G8] Tel.: +420 577 131 650, www.ogar.cz Opening hours: Mon–Thu: 11–21, Sat: 11–22, Sun: 11–20 Cuisine: Moravian, Wallachia cuisinen Loc: 49°7‘45.765“N, 17°46‘10.522“E Restaurant U Kollerů Poteč 68, Valašské Klobouky [G8] Tel.: +420 577 321 703 http://ukolleru.wz.cz Opening hours: Mon–Fri: 10–23, Sat–Sun: 10–24 Cuisine: Moravian, Wallachia cuisinen Loc: 49°9‘19.241“N, 18°2‘5.338“E Hotel Horal Léskové 583, Velké Karlovice [F10] Tel: +420 571 495 500 www.valachy.cz Opening hours: daily 7:30–23:00 Cuisine: Moravian, Czech Specialties: smoked meat with sloe sauce Loc: N 49° 22‘ 6,19‘‘ E 018° 23‘ 5,60‘‘ Raťkovský šenk Raťkov 200, Karolinka [F10] Tel: +420 774 728 568 Opening hours: Tue–Thu:11–22, Fri-Sat: 11–23, Sun–Mon: 11–21 Cuisine: Moravian Specialties: halušky with bryndza and bacon, kyselica soup, Vsacká kapsa, Ostřák Loc: 49°21‘17.013“N, 18°14‘46.989“E Kohútka Nový Hrozenkov [F9] 241 Tel: +420 571 451 790 www.kohutka.cz Opening hours: Mon–Fri: 10–22, Sun: 10–20 Cuisine: Moravian, Specialties: blueberry dumplings Loc: 49°17‘42.651“N, 18°13‘47.494“E Koliba Kordulka Hotel Forman, Rekreační 684, Rožnov pod Radhoštěm [E8] Tel.: +420 571 654 046 www.hotel-forman.cz/kordulka.htm Opening hours: Mon–Thu: 11–22, Fri: 11–24, Sat: 12–24, Sun: 12–16 Cuisine: Moravian Loc: 49°28‘8.023“N, 18°8‘49.283“E
Rožnovský Rynek Palackého 487, Rožnov p. R. [E8] Tel: +420 571 656 089 www.spolak.info Opening hours: Mon–Thu: 11–23, Fri-Sat: 11–24, Sun: 11–21 Cuisine: Moravian Specialties: halušky several styles Loc: 49°27‘40.03“N, 18°8‘36.801“E Family miniature brewery „Valášek“ Dolní Jasénka 190, Vsetín [F8] Tel: +420 571 459 169 www.minipivovar.com Opening hours: Mon–Thu: 10:30–22, Fri: 10:30–24, Sat: 10:30–24, Sun: closed Cuisine: Moravian Loc: 49°20‘33.041“N, 17°59‘36.35“E Restaurant Libušín Pustevny, Horní Bečva [E9] Tel: +420 556 836 207 www.libusin-mamenka.cz Opening hours: 9:30–18 Cuisine: Moravian Loc: 49°29‘23.039“N,18°15‘55.44“E Restaurant U Černého Janka Moravská 82, Uherský Brod [G7] Tel: +420 572 634 128 www.cerny-janek.cz Opening hours: Mon–Thu 11–22, Fri: 11–23, Sat: 11–24 Cuisine: Moravian Loc: 49°1‘30.53“N,17°38‘56.18“E Koníček Hotel Restaurant Družstevní 167, Uherské Hradiště [G7] Tel: +420 572 551 011/033 www.hkonicek.cz Opening hours: Mon–Thu: 11–23, Fri–Sat: 11–24, Sun: 11–16 Cuisine: Moravian Specialties: buffalo Loc: 49°4‘9.396“N, 17°28‘48.206“E Klášterní wine cellar and restaurant Masarykovo nám. 21, Uh. Hradiště [G7] Tel: +420 572 553 666 www.klasterni.cz Opening hours: Mon–Thu: 11–22, Fri-Sat: 11–23, Sun: 12–15 Cuisine: Moravian Specialties: hog killing specialties menu throughout the winter, St Martin’s feast, venison feast Loc: 49°4‘3.2“N, 17°27‘33.849“E Buchlovice Hotel Restaurant Náměstí Svobody 426, Buchlovice [G6] Tel: +420 572 596 021–7
www.hotelbuchlovice.cz Opening hours: Mon–Thu: 11–22, Fri-Sat: 11–24, Sun: 11–21 Cuisine: Moravian Specialties: venison feast in winter, garlic menu (a part of the garlic festival in Buchlovice) in summer Loc: 49°5‘10.488“N, 17°20‘16.223“E Café U Přívozu Spytihněv [G7] 473 Tel: +420 577 943 047 www.kolena-spytihnev.cz Opening hours: Mon–Thu: 11–23, Fri: 11–24, Sat: 12–24; Cuisine: Moravian Specialties: grilled pork knuckles, pork blade, turkey, goose, duck, pig, banquets with various kinds of meat served Loc: 49°8‘28.049“N, 17°29‘51.664“E Ranč Kostelany, s.r.o. Kostelany [G7] 200 Tel: +420 573 367 272 www.kostelany.cz Opening hours: Mon–Thu: 11–23, Fri–Sat: 11–24, Sun: 11–21 Cuisine: Moravian Specialties: cowboy style pork blade Loc: 49°12‘11.07“N, 17°22‘58.246“E Roadside restaurant Samota Zástřizly Zástřizly 43, Koryčany [G6] Tel: +420 573 375 062 www.motorestsamota.cz Opening hours: Mon–Thu: 8–21, Fri: 8–22, Sat: 9–22, Sun: 9–21 Cuisine: Moravian, Czech Loc: 49°8‘47.303“N, 17°13‘55.245“E Bezměrovský dvůr Bezměrov 36/103, Kroměříž [F7] Tel: +420 573 362 198 www.bezmerovskydvur.cz Opening hours: Mon–Thu: 10–22, Fri–Sat: 10–24, Sun: 10–22 Cuisine: Moravian, Czech, venison Loc: 49°19‘46.939“N, 17°20‘5.565“E
www.vychodni-morava.cz, www.find-restaurant.com
Valašská koliba Hovězí Hovězí [F9] 89 Tel: +420 571 445 112, www.kamu.cz Opening hours: Mon–Thu: 10–22, Fri-Sat: 10–24, Sun: 10–22 Cuisine: Moravian Loc: 49°18‘12.927“N, 18°4‘40.669“E
Family Hotel and Restaurant Brusenka Brusné [F7] 3, Tel: +420 573 393 111 www.home.karneval.cz/0400386901/ brusenka/ Opening hours: Mon–Thu: 10–22, Fri–Sat: 10–24, Sun: 10–21 Cuisine: Moravian Loc: 49°21‘47.388“N, 17°39‘38.551“E Restaurace SCÉNA Tovačovského 2828, Kroměříž Tel: +420 603 835 710 www.restauracekavarnascena.cz Opening hours: Mon–Sun: 11–24 Cuisine: Moravian Loc: 49°17‘53.942“N, 17°23‘58.003“E
source: East Moravian Tourism Centre
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culinary TRAVELS
Journey to the fairytale country of South Moravia in search of wine
South Moravian Region
Baroque wine cellars, a wine metropolis and a UNESCO sight · all year round 1st day: Pavlov – a traditional winemaking town – Baroque wine cellars, the “Open Cellars of Summer” event – summer weekends (June/September: Fri–Sun) – at least one historical cellar open – wine tasting, wine for sale, the town wine archive/information centre open all year round – www.obec-pavlov.cz 2nd day: Valtice – a town of noble origin, an area associated with winemaking and scholarly traditions – Valtice Chateau – tour of the chateau and the park, Valtice underground with wine served in the cellars – www.valtickepodzemi.cz , Town cellars (Vinařská Street) – wine archive and tasting of wine by local producers based in Valtice (May and October: Fri–Sun; June/August: Mon-Sun, rest of the year as per agreement, needs to be booked in advance, for at least 6 persons) – www.valtice.cz 3rd day: Valtice – Valtická rychta – stylish menu (www.valtickarychta. cz), bicycle tour of Valtice surroundings – 14 km (www.valtice. cz), buildings of the Lichtenstein dynasty – Lednice-Valtice complex – UNESCO (www.lednickovalticky-areal.cz), Valtice Chateau – the chateau cellar – exposition, tour (May/June: Sat–Sun; July/August: Tue-Sun) – Wine Salon of the Czech Republic - exposition and tasting of the Czech Republic’s 100 best wines – open all year round except on Sundays and Mondays
Brew your own barrel of beer the unforgettable Beer Pilgrimage, the world famous abyss and a well-known battle site · end of September (Saturday)/ annually 1st day: Moravský kras – caves – Kateřinská, Sloupsko-šošůvská, Výpustek, Punkevní – boat trip, the world famous Macocha Abyss (www.propastmacocha. cz) – the largest gorge in Central Europe – www.moravskykras.net 2nd day: Černá Hora Brewery – Beer Pilgrimage – beer festival (10,000 visitors), cultural and culinary programme, tours, fair (100 stalls), a unique service available all year round – the option of brewing one’s own barrel of beer under the supervision of the master brewer (7 hours/approximately 30 litres) – the beer is available in approximately 4 weeks – www.pivovarcernahora.cz
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3rd day: Slavkov – Austerlitz – site of the Battle of the Three Emperors (1805 – 165,000 soldiers), monumental Baroque Slavkov Chateau – tour of the chateau and the two unique underground floors of the chateau, virtual battle – a 0.5 hour re-enactment of the Battle of Austerlitz – www.zamek-slavkov.cz
To experience the taste of Moravian and Silesian beer and spirits unique buckwheat mill, spirits and miniature breweries · all year round
2nd day: Ostrava-Zábřeh [D9] – Hotel & Brewery Zámek Zábřeh – “The Secret of the Chateau Brewery”, programme package of the city of Ostrava (www.ostrava.cz) – tour of the brewery, tasting, grilled specialties, Ostrava [D9] – Stodolní Street – 60 clubs of various styles – www.stodolni.cz 3rd day: Hlučín [C9] – Avar brewery – locally brewed beer, small beer museum, tradition of “throwing peanut shells on the floor”, Ostrava [D9] – Harenda u Barborky – stylish Ostrava restaurant in the Miner Museum in the OKD (Ostrava-Karviná Mines) www.restaurace-barborka.com
The scent of gingerbread ears Štramberské uši – Štramberk
Moravian-Silesian Region
1st day: Frenštát pod Radhoštěm[E9] – unique buckwheat mill Šmajstrla (1861) – tasting of dishes, tour, company store (www. pohankovymlyn.cz), Kunčice p. O. – Likérka pod Skalkou distillery[E9] – a stylish restaurant, store with Lach region spirits (www.podskalkou.cz), Dobrá u F-M [D10] – restaurant Na sýpce (building from the year 1720) – beer from a miniature brewery, Ostrava-Zábřeh – Hotel & Brewery Zámek Zábřeh [D9] (1529) – www.zamek-zabreh.cz
· all year round 1st day: Štramberk [E9] – “Golden Street” below the castle, the Štramberk Castle with the Trúba tower (www.stramberk.info, www.lasskabrana.cz), Town Brewery – a miniature brewery in the town square – tour needs to be booked 5 days in advance – www.relaxvpodhuri.cz 2nd day: Štramberk [E9]– “Perníkovka” café – Štramberské uši, honey flavoured gingerbread, doughnuts and pancakes – sweet and salty, exposition, traditional production (www.relaxvpodhuri.cz), Štramberk Museum and the Museum of Zdeněk Burian, Arboretum, lookout tower on the White Mountain, Roubenka Hotel – culinary specialties – www.roubenkahotel.cz 3rd day: Kopřivnice [E9] – tour of the Technical Museum Tatra and the Lach Museum in Šustal’s Villa www.tatramuseum.cz
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culinary TRAVELS
More than just Olomoucké tvarůžky and other Moravian cheeses
Olomouc region
Pod Loštickým nebem (Under the Sky of Loštice) – festival of music and tvarůžky – election of King Tvarůžek · end of June (Fri–Sun)/annually 1st day: Otinoves [F5] – company store with blue cheese Niva – tour/as per agreement (www.mot.cz), Plumlov [E5] – tour of the castle, Prostějov [E6] – Palírna U Zeleného stromu (The Green Tree Distillery) (www.starorezna.cz) – tour as per agreement, Olomouc [E6] – accommodation, tour of the city – Hanácká restaurant – Moravian cuisine specialties 2nd day: Litovel-Tři Dvory [D6] – company store with Gran Moravia cheeses, Litovel – the “homely” restaurant – family hotel U starého mlýna (www.ustarehomlyna.cz), museum exposition (www.muzeumlitovel.com), Litovel brewery [D6] – tour/booking – www.litovel.cz 3rd day: Loštice [D5]– Pod Loštickým nebem (Under the Sky of Loštice) – festival of music and tvarůžky – election of King Tvarůžek, full programme, competitions, Museum of Olomoucké tvarůžky (www.tvaruzky. cz), specialties – restaurant U Coufalů – www.ucoufalu.cz.
Miniature breweries – a different beer experience special beers from minibreweries/inns and culinary experiences · all year round 1st day: Prostějov [E6] – The first home brewery in Haná – U krále Ječmínka – beer specialties (sour cherry flavoured beer), tour/as per agreement, specialties served with beer (tvarůžky), Olomouc – tour of the city, Moritz brewery – non-smoking, Galician and Old Bohemian cuisine, unfiltered kosher beers, tour/as per agreement – www.hostinec-moritz.com 2nd day: Olomouc [E6] – the Archdiocese Museum Olomouc [E6] (www.olmuart.cz), St Wenceslaus Brewery – beer menu, brewery kettles in the bar, interview with the brewer, Wednesdays – flavoured beer specialties – honey, ginger, pineapple, etc., Svatý Kopeček [E6] (basilica, ZOO)
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3rd day: Přerov [E7]– tour of the town, chateau (www.prerovmuzeum. cz), U labutě – restaurant/cellar – culinary experiences (www.labut.cz), in the afternoon, Zubr brewery – tour/needs to be booked in advance – www.zubr.cz
From Kroměříž to Uherské Hradiště – in search of wine Wine festival and the TOP wine of Moravian Slovakia – Polešovice · Saturday – beginning of September/annually
2nd day: Polešovice [G6]– Wine festival – tasting of competing wines, opening of all cellars in Vinařská Street, cymbalo music, award ceremony, gastronomy, fair (www.polesovice.cz) – back to Uherské Hradiště 3rd day: Uherské Hradiště-Mařatice [G7]– wine cellar complex – tips – Wine cellars U Lisu, U Marholtů, Wine Restaurant U Dvořáků – regional wines, specialties of Moravian Slovakia, in-house smoking chamber, grilling, visit to the Museum of Moravian Slovakia and further wine stores (Vinia, Slunce, Vinarius, Vinium) – www.uherske-hradiste.cz
Zlín Region
1st day: Kroměříž [F7] – the Archbishop’s cellars – an outstanding wine archive, 700 years of production of altar wine, open daily, tour, tasting, wine served (www.arcibiskupskesklepy.cz) – in the complex of the Archiepiscopal Chateau and the Gardens of Kroměříž (www.azz.cz) – a UNESCO sight, Uherské Hradiště [G7] – a walk in the town
Mastery of the baker’s craft tradition, Wallachian bars and beer production Bakers’ Saturday – Rožnov p. Radhoštěm – Festival of the Ancient Guild of Bakers · Saturday – mid June/annually 1st day: Uherský Brod [G7] – Pivovar Janáček– tour/ needs to be booked in advance (www.pivovar-janacek.cz), Pozlovice [G8] – Hotel and Wallachian bar Ogar – culinary experience (www.ogar.cz), Vizovice [G8] – Wallachian bar – slivovitz archive, accommodation, traditional Wallachian cuisine (www.senkvizovice.cz), Vizovice pastries – souvenir (http://vizovickepecivo.cz), visit to the Distillery Land – tour, tasting, store – www.rjelinek.cz 2nd day: Rožnov p. Radhoštěm[E9] – Wallachian Open Air Museum – Bakers’ Saturday – tasting of pastries and bread from all over the Czech Republic (www.vmp.cz), tour – Valašská Bystřice – sheep farm – traditional production of cheese, bryndza, žinčica 3rd day: Velké Karlovice [F9] – Museum and a church, Razula forest, Karolinka[F9] – Raťkovský bar, Hovězí [F9] – Wallachian Cottage U splavu – with Wallachian style accommodation – www.kamu.cz
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Traditional
Recipes Patents with poppy seeds and povidla plum jam South Moravian Region (4 persons) 600 g potatoes, 200 g cake flour, 1 egg, 2 tablespoons of lard, 150 g of povidla, 80 g of milled poppy seeds, 3 tablespoons of sugar
the greasy remainder of a smoked meat soup) and the leavened yeast. Form salty dough – leave to leaven a bit. Spread over a baking board and roll until it is 1–1.5 cm thick. Spread smoked meat on the dough then wrap, forming a large roll (leave to leaven for 10 minutes). Spread egg yolk over the dough, sprinkle with herbs and put in a preheated oven. Bake for approximately 30 minutes at 170°C.
Olomoucké tvarůžky in beer brine
Cook potatoes, let them cool down, peel and grate on a fine grater into a bowl. Add flour, egg, a pinch of salt and form compact dough. Process quickly (the dough grows thinner when left untended), spread on a floured baking board. Form a roll and cut into slices of the same size. Turn slices into balls, the use rolling pin to turn them into flat round cakes. Dry bake them on both sides in a pan (in earlier times these used to be baked on a stove). Once the patents turn golden brown, spread lard on top of them (or, preferably, goose fat), then spread the povidla on top and sprinkle with poppy seeds mixed with sugar and roll like pancakes.
Easter Szołdra
Moravian-Silesian Region (6 persons) 750 g smoked meat (e.g. pork leg or neck), 20 g yeast, 100 ml milk, 300 g pastry flour, 60 g butter, 2 egg yolks, a pinch of salt, 50 ml of oil, 3 tablespoonfuls of chopped herbs (basil, green parsley, thyme)
Cook the smoked meat until it‘s soft and let it cool down. In a smaller bowl put yeast, add a little flour, some of the warm milk and leave in a warm place to leaven. Mix pastry flour, 1 egg yolk, molten butter, a pinch of salt, the rest of the warm milk, (or, especially near Karviná,
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Olomouc region 250g olomoucké tvarůžky, 1 teaspoonful of oil, 1/4 litre of pale lager, caraway seeds, sweet (or hot) paprika
Cut the Olomoucké tvarůžky in halves or leave them as they are and put them in a glass or pottery container. Use beer, oil, paprika and caraway to prepare brine which is then poured over the Olomoucké tvarůžky. Then close the container and store in a warm place and leave the Olomoucké tvarůžky to ripen for 2-4 days. Serve with fresh bread and a glass of cool beer.
Kontrabáš
Zlín Region (4 persons) 6 large potatoes, 300 g of buckwheat, 4 eggs, sour cream, lard, salt, pepper, marjoram, green parsley, bacon (bryndza, sheep milk cheese) for topping Cooked potatoes in salty water until half soft, then peel, slice and dice. Wash the buckwheat, pour into boiling salty water, boil (for approximately 2 minutes) and cover with a duvet for half an hour. Then mix with the potatoes, put in a roasting pan greased with lard, season with salt and pepper, add marjoram and green parsley as desired and leave to bake at 250°C for approximately 15 minutes. Then pour in eggs whipped with sour cream and bake for 20 more minutes at 200°C. Fry the bacon in a pan and use for topping (bryndza or sheep milk cheese may be used as well).