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Grand Restaurant Festival

The 10th annual Grand Restaurant Festival - the most prestigious Czech national food festival - is going to take place between January 15th and February 28th. As part of the festival, participants can partake in special degustation menus from chefs of the best Czech restaurants, all at discounted prices. In Olomouc Region, two restaurants made it to the exclusive list - Penzion Myslivna (Velký Újezd), and U Labutě (Přerov).

The theme of this year is "Taste of da Vinci", commemorating the famed Leonardo da Vinci, who passed away 500 years ago. He is renowned not only as the author of the famous paintings of Mona Lisa and the Last Supper, but also as the greatest inventor and innovator of his time. It is this aspect of da Vinci's person that the festival celebrates, and offers an exclusive experience in the form of tasting menus from top chefs of the best Czech restaurants selected in the independent nationwide survey Maurer's Selection Grand Restaurant.

The tasting menus range from CZK 250 to CZK 600, depending on the number of courses selected. The guests can choose a basic, two-course or three-course beverage-paired tasting. Gift vouchers for loved ones are also available. Tasting is an exclusive limited offer, and so due to time and capacity contraints of the restaurants, the interested parties need to book the tasting in advance. For more information about the festival, visit its official site.

Treat yourself to a gastronomic experience at Penzion Myslivna

The guesthouse and restaurant Penzion Myslivna is located just 18 km east of Olomouc, right next to the E442 motorway in the town of Velký Újezd. The restaurant focuses mainly on venison specialties, but it is also part of the gastronomic project Taste Hana offering traditional cuisine of the Haná region. The visitors can buy home-made products to take home with them as well. The specialty of local cuisine is the preparation of steak meat and several other ingredients by the sous-vide method (food is prepared in an airtight container in a water bath, this method allows to preserve the natural taste and texture of high quality ingredients). The festival tasting dishes:

  • Quail terrine filled with pistachio nuts, cranberries with port wine and thyme
  • Smoked cod on saffron risotto with truffles
  • Rack of lamb sous-vide with basil spinach and cream sauce with roasted garlic

Click here for reservation.

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