Executive Chef Honza Štěrba likes to come up with something new.
Here is one of his latest innovations.
For over a year, we've been meticulously testing and refining various aging periods for our hams, working hard to discover the perfect profile that our guests love most. Our journey has taken us from six-month and nine-month selections to our current, exquisite twenty-month aged variety. We also apply these artisanal aging techniques to our popular beef tenderloin and curate a selection of local products from neighborhood farmers - such as specialty sausages from the nearby Seletice farm - allowing them to reach peak maturity in our cellars. You can savor these exclusive delicacies during selected seasonal highlights and bespoke events hosted throughout the year.