Moravia and SilesiaA region with flavours and experiences galore

The Culinary Guideregional specialties, restaurants, itineraries, recipes

Magicof Variety

Zlín Region

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of Moravia and Silesia?Travelling abroad is usually associated with a number of novel and peculiar experiences and memories. There are many circum-stances which have an impact on whether we gladly return to our destination in the future. The unique experience related to out-standing 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 CuisineSome 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 MythsTop 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.

What is the taste

The factual consistency of the texts was authorised by the National Folk Culture Institute – Mgr. Martin Šimša

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South Moravian Region

Olomouc region

Zlín Region

Moravian-Silesian Region

200 km

Contents:

Moraviaand Silesia

Regional culinary specialties

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Recommended restaurants

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Culinary tourism

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Traditional recipes

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South Moravian Region the sun hidden in flavoursThe South Moravia Region consists of several distinct ethnographic regions (Moravian Slovakia, Podhorácko, Haná), which are characterised by a wide vari-ety 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 experienceswww.wineofczechrepublic.cz; www.stezky.czSouth 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 cel-lars – 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 re-cent 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.czHog 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 – butcher-ing 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.czShould you decide to visit one of the plethora of folk events in South Mora-via, 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 traditionwww.znojemskaokurka.czThe 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) coopera-tive 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 clas-sic recipe to once again bring a world class delicacy to our tables.

Černá Hora, Starobrno and Vyškov Beerwww.pivovarcernahora.cz; www.starobrno.cz; www.pivovyskov.czThe 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 restau-rant 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 soupRoast duck (or Moravian smoked meat) with potato dumplings and greaves and cabbageSour cream sauces such as horseradish sauce with smoked meat and dumplings Patents (also known as lokše/ertepláky/podešve) – a potato based deli-cacy – 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 weddingsBoží milosti (God’s graces) – a sweet cake popular in the time of our grandparents

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The Moravian-Silesian Region a flavour of the northWhen 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, smok-ing 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.czThis 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 medi-eval 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/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.czThe 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.czBachora – 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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Olomouc Regionthe tradition of cheeses, spirits and beerHaná 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 – home-made blueberry dumplings or cranberry jelly.

Olomoucké Tvarůžky – the only original Czech table cheese, www.tvaruzky.cz For approximately 500 years, Olomoucké tvarůžky was pro-duced 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 depend-ing 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.czThere 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 borderswww.orrero.cz; www.granmoravia.comThe imported art of Italian master cheese makers and loyalty to the time-proven 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.czA 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 favour-able effect on the respiratory system and digestion, and does not con-tain 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.czThis 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 bever-age served at all occasions and used for preparation of unusual mixed drinks.

Bitter JAKAMARUS – a legend of Czech liqueur making; www.jakamarus.czThe reincarnation of a famous herbal liqueur from the times of the first Czechoslovak Republic, known as Jakamarus, developed with an apoth-ecary’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 Beerwww.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 Ondrášovkawww.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 noodlesRoast goose, Moravian cabbage, dumplingsFried tvarůžky cheesePotato noodles “šulánky” with poppy seeds, Haná cakes

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The Zlín Region the tasty charm of varietyThe 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 tradi-tional 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 pas-try 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 plumsA 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 pov-idla is therefore found in a number of typical local dishes.

Sheep Milk Cheese – chasing the scent of the pastures, www.biospotrebitel.czThe 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.czIn 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 qual-ity 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 exposi-tion. 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.czThe 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.czFruit 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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Centrum Sladovna Černá Hora 3/5, Černá Hora [F4]tel.: +420 516 482 471, + 420 603 271 540www.pivovarch.czOpening hours: Mon–Thu: 10–22, Fri–Sat: 10–23Cuisine: Moravian, beer specialtiesSpecialties: beer specialtiesLoc: 49°24‘54.19“N, 16°34‘56.529“E

Excursion restaurant „U Jiřího“Obůrka 17, Blansko [F4]Tel.: + 420 516 412 378www.ujiriho.czOpening hours: Mon: 11–15, Tue–Thu: 11–22, Fri–Sat: 11–23,Sun: 11–18Cuisine: CzechLoc: 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 500www.hrabenka.czOpening hours: Mon–Thu: 11:30–22, Fri: 11:30–23, Sat: 11–23, Sun: 11–21Cuisine: CzechSpecialties: lamb, muttonLoc: 49°24‘43.624“N, 16°41‘51.144“E

Agrocentrum OhradaVísky u Letovic [E4]Tel.: +420 516 475 830,+420 605 298 420www.ohrada.czOpening 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 440www.vinumcoeli.czOpening hours: Mon–Sun: 9–23 Cuisine: menus with several coursesLoc: 49°4‘12.239“N, 16°27‘53.44“E

Roadside restaurant „Bonaparte“Slavkovská 1145, Rousínov [G5]Tel.: +420 517 370 023www.motorestbonaparte.czCuisine: Mon–Thu: 6–24,

Fri: 6–01, Sat: 7–01, Sun: 7–23Cuisine: Czech Specialties: dishes served on a board, lard with greavesLoc: 49°11‘57.147“N, 16°52‘43.495“E

Restaurant KamenkaZakřany 72, Zastávka u Brna [G3]Tel.: +420 546 431 528,+420 774 127 349www.restauracekamenka.czOpening hours: Mon, Fri: 11–23,Tue–Thu, Sun: 11–22Cuisine: Czech Specialties: roast pork ribs, roast gooseLoc: 49°10‘6.297“N, 16°19‘54.058“E

Stará Pošta – historical building of the old post officeStará Pošta 109, Rousínov [G4]Tel.: +420 517 375 985–6www.staraposta.czOpening hours: Mon–Sun: 11–23Cuisine: traditional Czech and Moravi-an cuisineSpecialties: roast duck and goose, roast pork knuckles, halušky with bryndzaLoc: 49°11‘7.281“N, 16°49‘37.321“E

Brněnský šenk Dominikánská 7, Brno [G4]Tel.: +420 543 213 377www.brnenskysenk.euOpening hours: Mon–Sat: 11–24, Sun: 11–23Cuisine: Czech Specialties: roast pork knuckles, ribsLoc: 49°11‘35.846“N, 16°36‘24.118“E

Restaurant „Moravská chalupa“ Křížkovského 47, Brno [G4]Tel.: +420 543 143 100www.orea.cz/moravskachalupaOpening hours: Tue–Sat: 11:30–24Cuisine: Czech Loc: 49°11‘5.216“N, 16°35‘4.404“E

Šelepova NO 1Šelepova 1, Brno [G4]Tel.: +420 541 213 342,+420 602 734 097www.selepovagastro.czOpening hours: Mon–Sun: 10–24Cuisine: Czech

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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.

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Specialties:meat stew in a cauldronLoc: 49°12‘45.638“N, 16°35‘37.619“E

Hotel PegasJakubská 4, Brno [G4]Tel.: +420 542 210 104www.hotelpegas.czOpening hours: Mon–Sat: 9–24, Sun: 10–20Cuisine: Czech Specialties: grill mix, basted roast pork ribsLoc: 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 078www.u-raka-brno.czOpening hours: Tue–Sun: 12–22Cuisine: Czech, Moravian Specialties: hog killing specialtiesLoc: 49°12‘24.167“N, 16°43‘9.086“E

Restaurant U BazalůLechovice 98, Lechovice [H3]Tel.: +420 515 271 212Opening hours: Mon–Thu, Sun: 10–21, Fri–Sat: 10–22Cuisine: Czech Specialties: roast pork knuckleLoc: 48°52‘17.766“N, 16°13‘24.267“E

Restaurant MikulášMikulášské nám. 7, Znojmo [H2]Tel.: +420 515 220 855www.umikulase.czOpening hours: Mon–Sat: 8–15Cuisine: MoravianSpecialties: grilled specialtiesLoc: 48°51‘15.934“N, 16°2‘46.076“E

Wine cellars Lechovice Lechovice 60 [H3]Tel.: + 420 515 271 210www.vslechovice.cz/restaurace.htmOpening hours: Mon–Sun: 8–20Cuisine: Czech Specialties: hog killing delicaciesLoc: 48°52‘30.633“N, 16°14‘9.655“E

Tři koruny Havraníky 130, Znojmo [H2]Tel.: +420 515 232 629www.trikoruny.czOpening hours: Mon–Thu, Sun: 8–20, Fri–Sat: 8–22Cuisine: Czech Loc: 48°48‘41.134“N, 16°0‘30.193“E

Valtická rychta Mikulovská 165, Valtice [I5]Tel.: +420 519 353 760www.valtickarychta.czOpening hours: Mon–Thu: 11–22, Fri-Sat: 11–23, Sun: 11–21Cuisine: Czech Specialties: The Mayor‘s CutletLoc: 48°44‘34.724“N, 16°45‘21.589“E

Hotel GalantMlýnská 2, Mikulov [H4]Tel.: +420 519 323 353,+420 602 266 777www.galant.czOpening hours: Mon–Sun: 11–22Cuisine: Czech Loc: 48°48‘26.904“N, 16°38‘25.533“E

Včelařský dvůr Nejdecká 171, Lednice [H5]Tel.: +420 519 341 941www.restauracelednice.czOpening hours:Mon–Sun: 11–22Cuisine: Czech Specialties: grilled specialtiesLoc: 48°48‘1.573“N, 16°47‘22.709“E

Restaurants Na celnici and U NešporůCelnice 1214, Břeclav-Poštorná [I5]Tel.: +420 519 324 173 – U Nešporů,+420 519 322 446 – Na Celniciwww.restauracenesporova.czOpening 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 011www.bukovansky-mlyn.czOpening hours:Mon–Thu: 11–22, Fri-Sat: 11–24, Sun: 11–22Cuisine: Old Bohemian cuisine and Moravian Slovakia cuisineSpecialties: grilled pork, roast duckLoc: 49°2‘24.878“N, 17°5‘27.991“E

Hotel – Restaurant Pod věží Kostelní 471, Strážnice [H6]Tel.: +420 518 325 973www.hotel-podvezi.czOpening hours:Mon–Thu, Sun: 10:30–23, Fri-Sat: 10:30–01Cuisine: Czech Loc: 48°54‘1.433“N, 17°18‘49.875“E

Restaurant Zlatý kopeček Čejkovice [H5]Tel.: +420 774 929 429www.yaxi.czOpening hours:1 /5–30/11: Wed–Thu: 16–24, Fri-Sat: 16–02, Sun: 12–241/12–30/4: Thu: 17–24, Fri–Sat: 17–02, Sun: 12–24Cuisine: Czech Loc: 48°54‘14.378“N, 16°56‘20.988“E

Pension Roseta RadějovRadějov 59, Radějov [H6]Tel.: +420 518 337 010www.roseta–pension.czOpening hours: Mon–Sun: 13:30–23, Sun: closed in winterCuisine: Czech, Moravian Specialties: fish, venisonLoc: 48°51‘27.744“N, 17°20‘49.466“E

source: The South Moravian Regional Authority

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Valašská koliba Ostravice 0956, Ostravice [E10]Tel.: +420 558 682 108www.sepetna.czOpening hours: Mon–Sat: 11–24, Sun: 11–22Cuisine: Czech, Wallachia cuisineLoc: 49°32‘44.697“N, 18°24‘14.86“E

Koliba Nad VlčinouHorečky 691, Frenštát p. R. [E9]Tel.: + 420 556 835 354Opening hours: Mon–Sun: 17–24Cuisine: 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 229www.valasskarychta.czOpening hours: Mon-Thu: 11–22, Fri–Sat: 11-24, Sun: 11–22Cuisine: Czech Specialties: goulash prepared in a cauldronLoc: 49°32‘59.597“N, 18°12‘20.531“E

Koliba Juřena & syn Lomná 780, Frenštát p. R. [E9]Tel.: + 420 603 954 410www.koliba-jurena.comOpening hours: Tue–Sat: 17–22Cuisine: CzechLoc: 49°31‘55.544“N, 18°13‘57.528“E

Zámek Zábřeh U Zámku 42/1, Ostrava Jih-Zábřeh [D9]Tel.: +420 554 819 406www.zamek-zabreh.czOpening hours: Mon–Thu, Sun: 17–23, Fri–Sat: 17–24Cuisine: Czech Loc: N 49° 48,417‘ E 018° 14,418‘

Selská jizba Janáčkova 3, Ostrava [D9]Tel.: + 420 774 795 555,+ 420 777 098 788www.selska-jizba.czOpening hours: Mon–Thu:10–22, Fri: 10-24, Sat: 11–24, Sun: 11–22Cuisine: Czech Specialties: smoked meat on bone, grilled pork knucklesLoc: 49°50‘13.557“N, 18°17‘5.976“E

Zlatý kolovratNádražní 121, Ostrava-Přívoz [D9]Tel.: + 420 603 357 552,

+ 420 739 478 114www.zlatykolovrat.czOpening hours: Mon-Thu: 11–23, Fri: 11–24, Sat: 12–24, Sun: 16–22Cuisine: Czech Loc: 49°50‘47.57“N,18°16‘46.93“E

Harenda u BarborkyPod Landekem 64, Ostrava [D9]Tel.: + 420 596 111 043www.restaurace-pizzerie-kavarna.com/harenda_u_barborky/Opening hours: Mon–Sun: 10–22Cuisine: Czech Loc: 49°51‘59.11“N, 18°15‘41.267“E

U Bílého koníčka Dolní náměstí 4, Opava [C8]Tel.: +420 553 712 904www.remark.cz/konicek.htmlOpening hours: Mon–Thu: 11–23, Fri–Sat: 11–24, Sun: 11–22Cuisine: CzechSpecialties: White Horse BasketLoc: 49°56‘23.944“N, 17°54‘16.79“E

KathareinRatibořská 37, Opava [C8]Tel.: + 420 553 610 410www.katharein.czOpening hours: Mon–Thu: 11–23, Fri–Sat: 11–24, Sun: 11–22Cuisine: CzechLoc: 49°56‘26.58“N, 17°54‘37.12“E

U KomárkůSlezská 86, Rohov [C9]Tel.: + 420 553 761 087www.u-komarku.czOpening hours: Mon–Fri: 16–22, Sat–Sun: 10–12, 16–22 Cuisine: CzechSpecialties: roast turkey on beech woodLoc: 50°0‘55.122“N, 18°4‘23.035“E

Lhotka Family Hotel InnPetřkovická 125, Ostrava-Lhotka [D9]Tel.: + 420 596 628 662 ,+ 420 736 763 379www.penzionlhotka.com,www.hostineclhotka.czOpening hours: Mon–Thu, Sun: 11–22, Fri–Sat: 11–23Cuisine: Czech, Bavarian cuisineSpecialties: potato cake specialtiesLoc: 49°51‘20.868“N, 18°13‘42.627“E

Dvůr OlšinyOlšiny 17/59, Karviná Staré-Město [C10]Tel.: +420 777 336 338

more than 100 restaurants of Moravia and Silesia

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www.dvurolsiny.czOpening hours: Fri: 15–22, Sat–Sun: 11–22Cuisine: CzechLoc: 49°52‘35.948“N, 18°30‘59.366“

Restaurant Slezská krčma Beskydská 1146, Třinec [D10]Tel.: +420 558 333 255www.slezskakrcma.czOpening hours: Mon–Sat: 11–24, Sun: 11–22Cuisine: Old Bohemian, Moravian and Silesian cuisineLoc: 49°39‘48.604“N, 18°40‘20.014“E

Excelent Hotel and InnPivovarská 10, Rýmařov [C6]Tel.: +420 554 211 777www.excelent.czOpening hours: Mon–Thu, Sun: 10–23, Fri–Sat: 10–24 Cuisine: CzechLoc: 49°55‘50.986“N, 17°16‘11.534“E

Wallachian inn U JaníkaHorečky 890, Frenštát p. R. [E9]Tel.: +420 556 835 135,Opening hours: Tue–Thu: 14–22, Fri–Sun: 12–24Cuisine: Moravian Specialties: Wallachian specialtiesLoc: 49°32‘46.762“N, 18°11‘48.606“E

Hotel GrůňMosty u Jablunkova [E11] 1112,Tel.: +420 558 339 448www.hotelgrun.czOpening hours: Mon–Sun: 10–22Cuisine: GoralLoc: 49°31‘34.927“N, 18°45‘35.251“E

Restaurant Na statku [D9]Skotnice 42Tel.: + 420 556 712 122www.nastatku.comOpening hours: Mon–Thu, Sun: 11–21,Fri, Sat: 11–22Cuisine: CzechSpecialties: potatoes with garlic and a cup of sour milkLoc: 49°39‘30.398“N, 18°8‘0.044“E

U Krále JečmínkaSlezské náměstí 46, Bílovec [D9]Tel.: +420 556 403 556www.ujecminka.czOpening hours: Mon–Thu, Sun: 10–22,Fri, Sat: 10–24Cuisine: Czech Loc: 49°45’24.557”N, 18°0’58.415”E

Town brewery in ŠtramberkNáměstí č. 5, Štramberk [E9]Tel.: + 420 556 813 710www.relaxvpodhuri.cz/cz/mestsky- pivovarstramberkOpening hours: Mon–Thu, Sun: 10–22, Fri, Sat: 10–24Cuisine: CzechSpecialties: Kolozsvár cabbage rollsLoc: 49°35‘27.7“N; 18°7‘0.6“E

The Na mlýně complexKozlovice [E9] č. 130Tel.: + 420 558 640 789www.relaxvpodhuri.cz/cz/na-mlyneOpening hours: Fri–Sat: 11–22, Sun: 11–20Cuisine: CzechLoc: 49°36‘22“N; 18°15‘14“E

Slezský DvůrNa Štěpnici 36/22, Ostrava-Radvanice [D9]Tel.: +420 596 227 303www.restaurace-radvanice.comOpening hours: Mon–Thu, Sun: 11–22, Fri, Sat: 11–24Cuisine: CzechLoc: 49°48‘41.42“N, 18°20‘18.325“E

Restaurant Na sýpceDobrá 883, Dobrá u Frýdku-Místku [D10]Tel.: + 420 558 641 254www.nasypce.czOpening hours: Po–Ne: 11–23 hCuisine: CzechLoc: 49°40‘25.708“N, 18°24‘38.819“E

Restaurant VaniliMasarykovo náměstí 36/19,Karviná-Fryštát [C10]Tel.: + 420 596 345 598, 733 104 715www.vanili.karvina.infoOpening hours: Mon–Sat: 8–23, Sun: 9–22Cuisine: 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

Hotel CvilínVýletní 7, 794 01 Krnov [B8]Tel. : +420 554 625 275,+420 554 625 255www.cvilin.czOpening hours: daily: 9– 22Cuisine: CzechLoc: 50°4‘46.58“N, 17°43‘12.753“E

source: The Moravian-Silesian Regional Authority

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Hotel Pod ZámkemPod Zámkem 21, Javorník [A5]Tel: +420 584 440 154www.hotelpodzamkem.czOpening hours: Mon–Thu, Sun: 10–22, Fri–Sat: 10–24Cuisine: Czech Loc: 50°23‘25.27“N, 17°0‘6.997“E

Hotel MinerálPolská 392, Zlaté Hory [B7]Tel: +420 584 425 643–4www.hotelmineral.jemos.czOpening hours: daily 11–23Cuisine: Czech Loc: 50°15‘58.96“N, 17°23‘42.639“E

Family Hotel KovárnaHorní Lipová [B6] 36Tel.: +420 584 421 613www.penzionkovarna.czOpening hours: Mon–Fri: 10–23, Fri–Sun: 10–24Cuisine: Czech Loc: 50°13‘26.517“N, 17°5‘37.879“E

Křížový vrch Za pilou 6, Jeseník [B6],Tel.: +420 584 402 063www.krizovyvrch.czOpening hours: daily:11–22Cuisine: venison, Moravian, Czech Specialties: Old Bohemian style chicken in almonds with plum sauceLoc: 50°13‘33.935“N, 17°13‘29.749“E

Ramzovské sedlo CottageRamzová 302, Branná [B5]Tel.: +420 583 230 078, www.ramzova.czOpening hours: Mon–Fri: 8–23, Cuisine: Czech Loc: 50°11‘37.027“N, 17°3‘45.87“E

Restaurace Pod JavoremHanušovická 139, Staré Město [B5] Tel.: + 420 583 239 191, + 420 604 246 347www.pod-javorem.euweb.czOpening 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 ŽerotínRudé armády 333, Velké Losiny [C6]Tel.: +420 583 213 849www.zerotin.jeseniky.comOpening hours: daily 9:30–22Cuisine: Czech, international cuisine, venison,

Specialties: venison steak with plums and povidla sauce served with butcher style potato slicesLoc: 50°1‘39“N, 17°2‘16.507“E

Hostinec U AdélySudkov [C5]Tel.: +420 583 437 001www.uadely.czOpening 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 restaurantHavlíčkova 13, Zábřeh [C5]Tel: +420 583 415 663Opening hours: Mon–Thu: 8–22, Fri: 8–24, Sat: 10–24, Sun: 10–21Cuisine: Czech Loc: 49°52‘54.336“N, 16°52‘25.741“E

U CoufalůNám. Míru 62, Loštice [D5]Tel.: +420 583 445 809, www.ucoufalu.czOpening hours: Mon–Fri: 10–23, Fri–Sun: 10–24Cuisine: Moravian,Specialties: specialties made from Olo-moucké tvarůžky, Olomoucké tvarůžky vending machineLoc: 49°44‘41.82“N; 16°55‘45.34“E

Brusova hospoda – Brusův šenkSadová 1, Mohelnice [D5]Tel.: + 420 583 430 798www.brusovahospoda.czOpening hours: Tue–Thu 10–22 Fri, Sat: 10–23, Sun: 10–21Cuisine: CzechLoc: 49°46‘35.304“N, 16°55‘9.628“E

U Starého mlýna Mlýnská 678, Litovel [D6]Tel.: +420 583 313 222www.ustarehomlyna.czOpening hours: Mon–Thu: 11–22:30, Fri-Sat: 11–24, Sun: 11–21Cuisine: Czech Specialties: marbled meatLoc: 49°42‘7.901“N, 17°4‘23.696“E

Pension U hradu Ořechová 27, Šternberk [D6]Tel.: +420 585 013 355www.pension-uhradu.czOpening hours: daily: 12–22Cuisine: Czech Specialties: venison dishes Loc: 49°44‘7.499“N, 17°18‘8.015“E

more than 100 restaurants of Moravia and Silesia

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Fish restaurant U HorákůNová Dědina 23, Uničov [D6]Tel.: +420 585 054 215Opening hours: daily: 11–22Cuisine: Czech Specialties: fishLoc: 49°47‘55.436“N, 17°7‘24.297“E

Minibrewery U krále JečmínkaÚjezd 4, Prostějov [E6]Tel.: +420 582 346 401Opening hours: Mo–Fri: open from 10:30, Sat–Sun: open from 11Cuisine: Czech, Moravian,Specialties: greave dumplings with cabbage, hog killing specialties served on a boardLoc: 49°28‘20.133“N, 17°6‘59.754“E

Živnostenský dům E. Beneše 71, Konice [E5]Tel.: +420 775 097 213 www.zivnak.czOpening hours: Mon–Tue: 11–14:30, Wed–Sat: 11–22, Sun: closedCuisine: Czech Loc: 49°35‘27.692“N, 16°53‘16.809“E

Moravská restaurant and wine restaurantHorní nám. 23, Olomouc [E6],Tel.: +420 585 222 868,www.moravskarestaurace.czOpening hours: daily: 11:30–23Cuisine: Moravian,Specialties: gourmet menu served on a board – roast pig, smoked meat Mora-vian style, smoked pork blade, roast, duck, mustard, apple radish, gherkinsLoc: 49°35‘36.511“N, 17°15‘0.554“E

Svatováclavský breweryRiegrova 22, Olomouc [E6]Tel.: +420 585 203 641Opening hours: Mon–Sun: 11–22Cuisine: Czech Loc: 49°35‘41.801“N, 17°14‘53.928“E

Moritz breweryNešverova 2, Olomouc [E6]Tel.: +420 585 205 560www.hostinec-moritz.comOpening hours: Mon–Sun: 11–23Cuisine: cuisine of the Haná region, Czech Specialties: Mahdal‘s country pâtéLoc: 49°35‘26.234“N, 17°14‘58.957“E

Pod žudremÚstín 46, Těšetice [E6]Tel.: +420 585 420 152,www.podzudrem.czOpening hours: Mon–Sat: 11–22, Sun: 11–21Cuisine: Czech Specialties: Great Moravian style spit roastLoc: 49°35‘14.15“N, 17°9‘28.322“E

Hanácká restaurantDolní náměstí 38, Olomouc [E6]Tel.: +420 585 237 186, www.apetit.orgOpening hours: Mon–Sat: 10–24, Sun: 10–22Cuisine: CzechSpecialties: 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 KojetínNám. Dr. E. Beneše 61, Kojetín [F6]Tel.: +420 581 702 218www.kojetin.cz/hotelpivovarOpening hours: Mon–Thu: 10.30–22, Fri–Sat: 10.30–23, Sun: 10–21Cuisine: 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.czOpening hours: Tue–Sat: 11–22, Sun: 11–15Cuisine: Czech, international Specialties: rabbit leg on sour cream, served with potato roll filled with smoked meatLoc: 49°27‘29.904“N, 17°27‘1.559“E

Restaurant U Zámecké zahradyBratrská 586, Lipník nad Bečvou [E7]Tel.: +420 581 772 672, www.arpel.czOpening hours: Mon–Thu, Sun: 10–22, Fri–Sat: 10–23Cuisine: Czech Loc: 49°31‘31.356“N, 17°34‘41.396“E

Restaurant Na staré střelniciSady Čs. legií 770, Hranice [E8]Tel.: +420 581 602 187www.volny.cz/strelniceOpening hours: Mon–Thu: 11–22, Fri: 11–24, Sat: 10–24, Sun: 10–22Cuisine: Czech Loc: 49°32‘28.486“N, 17°44‘4.442“E

Restaurace Příleský mlýnVšechovice [E8] 80–81 Tel.: + 420 581 622 656www.prileskymlyn.czOpening hours: Tue–Thu: 10–22Fri–Sat: 10–23, Sun: 10–21Cuisine: CzechLoc: 49°27‘56.572“N, 17°45‘1.982“E

Švejk Restaurant U MačákůElišky Krásnohorské 24, Olomouc [E6]tel.: +420 585 150 090www.svejk.czOpening hours: Mon–Thu: 10:30–23,Fri-Sat: 10:30–24, Sun: 10:30–22Cuisine: Czech Loc: 49°35‘29.243“N, 17°17‘11.738“E

source: Tourism Associations

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Koliba U Černého medvěda Nad zimním stadionem 4092, Zlín [F8]Tel.: +420 577 211 813, 577 436 908www.koliba-zlin.czOpening hours: Mon–Thu, Sun: 11–23, Fri-Sat: 11–24Cuisine: Czech, Moravian, Wallachia cuisinenSpecialties: grilled meatLoc: 49°12´58.08“N, 17°39´26.92“E

Restaurant U JohanaVizovická 410, Zlín-Příluky [F8]Tel: +420 577 018 282, www.ujohana.czOpening hours: Mon–Thu: 11–23, Fri-Sat: 11–24, Sun: 11–22Cuisine: Moravian, Wallachia cuisinenSpecialties: smoked pork knucklesLoc: 49°13‘16.629“N, 17°42‘22.16“ E

Restaurant U KovárnyLešetín I/610, Zlín [F8]Tel: +420 577 219 900www.ukovarny.czOpening hours: Mon–Fri: 11–23, Sat: 15–23, Sun: 15–22Cuisine: Moravian, Wallachia cuisinenLoc: 49°13‘42.31“N; 17°40‘23.63“E

Restaurant Na VyhlídceOkružní 5491, Zlín [F8]Tel: +420 577 240 035www.vyhlidka.comOpening hours: Mon–Sun: 11–23Cuisine: Moravian,CzechSpecialties: halušky Loc: 49°14‘6.538“N, 17°39‘56.399“E

Café R 2121. správní budova – zlínský mrakodrap,třída Tomáše Bati 21, Zlín [F8]Tel: +420 577 043 929www.vychodni-morava.cz/sluzba/1160Opening hours: Mon–Sat: 10–22:30Cuisine: MoravianLoc: 49°13‘33.938“N, 17°40‘39.535“E

Valašský šenk Lázeňská 451, Vizovice [F8]Tel.: +420 577 452 652www.senkvizovice.czOpening hours: Mon–Thu: 10–22, Fri-Sat: 11–22, Sun: 11–20Cuisine: Moravian, Wallachia cuisinenSpecialties: halušky with bryndzaLoc: 49°12‘25.972“N, 17°50‘53.537“E

Koliba U Kapřína Březůvky [G8] 227Tel: +420 602 507 569www.kolibabrezuvky.cz

Opening hours: Mon–Thu: 11–22, Fri-Sat: 11–24, Sun: 11–20Cuisine: Moravian, Wallachia cuisinenLoc: 49°9‘43.738“N, 17°42‘30.954“E

Hotel and Valašský šenk OGARPozlovice 47, Luhačovice [G8]Tel.: +420 577 131 650, www.ogar.czOpening hours: Mon–Thu: 11–21, Sat: 11–22, Sun: 11–20Cuisine: Moravian, Wallachia cuisinenLoc: 49°7‘45.765“N, 17°46‘10.522“E

Restaurant U KollerůPoteč 68, Valašské Klobouky [G8]Tel.: +420 577 321 703http://ukolleru.wz.czOpening hours: Mon–Fri: 10–23, Sat–Sun: 10–24Cuisine: Moravian, Wallachia cuisinenLoc: 49°9‘19.241“N, 18°2‘5.338“E

Hotel HoralLéskové 583, Velké Karlovice [F10]Tel: +420 571 495 500www.valachy.czOpening hours: daily 7:30–23:00Cuisine: Moravian, CzechSpecialties: smoked meat with sloe sauceLoc: N 49° 22‘ 6,19‘‘ E 018° 23‘ 5,60‘‘

Raťkovský šenkRaťkov 200, Karolinka [F10]Tel: +420 774 728 568Opening hours: Tue–Thu:11–22, Fri-Sat: 11–23, Sun–Mon: 11–21Cuisine: MoravianSpecialties: halušky with bryndza and bacon, kyselica soup, Vsacká kapsa, OstřákLoc: 49°21‘17.013“N, 18°14‘46.989“E

KohútkaNový Hrozenkov [F9] 241Tel: +420 571 451 790www.kohutka.czOpening hours: Mon–Fri: 10–22, Sun: 10–20Cuisine: Moravian,Specialties: blueberry dumplingsLoc: 49°17‘42.651“N, 18°13‘47.494“E

Koliba Kordulka Hotel Forman, Rekreační 684,Rožnov pod Radhoštěm [E8]Tel.: +420 571 654 046www.hotel-forman.cz/kordulka.htmOpening hours: Mon–Thu: 11–22, Fri: 11–24, Sat: 12–24, Sun: 12–16Cuisine: MoravianLoc: 49°28‘8.023“N, 18°8‘49.283“E

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Valašská koliba Hovězí Hovězí [F9] 89Tel: +420 571 445 112, www.kamu.czOpening hours: Mon–Thu: 10–22, Fri-Sat: 10–24, Sun: 10–22Cuisine: MoravianLoc: 49°18‘12.927“N, 18°4‘40.669“E

Rožnovský RynekPalackého 487, Rožnov p. R. [E8]Tel: +420 571 656 089www.spolak.infoOpening hours: Mon–Thu: 11–23, Fri-Sat: 11–24, Sun: 11–21Cuisine: MoravianSpecialties: halušky several stylesLoc: 49°27‘40.03“N, 18°8‘36.801“E

Family miniature brewery „Valášek“Dolní Jasénka 190, Vsetín [F8]Tel: +420 571 459 169www.minipivovar.comOpening hours: Mon–Thu: 10:30–22, Fri: 10:30–24, Sat: 10:30–24, Sun: closedCuisine: MoravianLoc: 49°20‘33.041“N, 17°59‘36.35“E

Restaurant LibušínPustevny, Horní Bečva [E9]Tel: +420 556 836 207www.libusin-mamenka.czOpening hours: 9:30–18Cuisine: MoravianLoc: 49°29‘23.039“N,18°15‘55.44“E

Restaurant U Černého JankaMoravská 82, Uherský Brod [G7]Tel: +420 572 634 128www.cerny-janek.czOpening hours: Mon–Thu 11–22, Fri: 11–23, Sat: 11–24Cuisine: MoravianLoc: 49°1‘30.53“N,17°38‘56.18“E

Koníček Hotel RestaurantDružstevní 167, Uherské Hradiště [G7]Tel: +420 572 551 011/033www.hkonicek.czOpening hours: Mon–Thu: 11–23, Fri–Sat: 11–24, Sun: 11–16Cuisine: MoravianSpecialties: buffaloLoc: 49°4‘9.396“N, 17°28‘48.206“E

Klášterní wine cellar and restaurantMasarykovo nám. 21, Uh. Hradiště [G7]Tel: +420 572 553 666www.klasterni.czOpening hours: Mon–Thu: 11–22, Fri-Sat: 11–23, Sun: 12–15Cuisine: MoravianSpecialties: hog killing specialties menu throughout the winter, St Martin’s feast, venison feastLoc: 49°4‘3.2“N, 17°27‘33.849“E

Buchlovice Hotel RestaurantNáměstí Svobody 426, Buchlovice [G6]Tel: +420 572 596 021–7

www.hotelbuchlovice.czOpening hours: Mon–Thu: 11–22, Fri-Sat: 11–24, Sun: 11–21Cuisine: MoravianSpecialties: venison feast in winter, garlic menu (a part of the garlic festival in Buchlovice) in summerLoc: 49°5‘10.488“N, 17°20‘16.223“E

Café U PřívozuSpytihněv [G7] 473Tel: +420 577 943 047www.kolena-spytihnev.czOpening hours: Mon–Thu: 11–23, Fri: 11–24, Sat: 12–24;Cuisine: MoravianSpecialties: grilled pork knuckles, pork blade, turkey, goose, duck, pig, banquets with various kinds of meat servedLoc: 49°8‘28.049“N, 17°29‘51.664“E Ranč Kostelany, s.r.o.Kostelany [G7] 200Tel: +420 573 367 272www.kostelany.czOpening hours: Mon–Thu: 11–23, Fri–Sat: 11–24, Sun: 11–21Cuisine: MoravianSpecialties: cowboy style pork bladeLoc: 49°12‘11.07“N, 17°22‘58.246“E

Roadside restaurant Samota ZástřizlyZástřizly 43, Koryčany [G6]Tel: +420 573 375 062www.motorestsamota.czOpening hours: Mon–Thu: 8–21, Fri: 8–22, Sat: 9–22, Sun: 9–21Cuisine: Moravian, CzechLoc: 49°8‘47.303“N, 17°13‘55.245“E

Bezměrovský dvůr Bezměrov 36/103, Kroměříž [F7]Tel: +420 573 362 198www.bezmerovskydvur.czOpening hours: Mon–Thu: 10–22, Fri–Sat: 10–24, Sun: 10–22Cuisine: Moravian, Czech, venisonLoc: 49°19‘46.939“N, 17°20‘5.565“E

Family Hotel and Restaurant BrusenkaBrusné [F7] 3,Tel: +420 573 393 111www.home.karneval.cz/0400386901/brusenka/Opening hours: Mon–Thu: 10–22, Fri–Sat: 10–24, Sun: 10–21Cuisine: MoravianLoc: 49°21‘47.388“N, 17°39‘38.551“E

Restaurace SCÉNATovačovského 2828, KroměřížTel: +420 603 835 710www.restauracekavarnascena.czOpening hours: Mon–Sun: 11–24Cuisine: MoravianLoc: 49°17‘53.942“N, 17°23‘58.003“E

source: East Moravian Tourism Centre

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Journey to the fairytale country of South Moravia in search of wineBaroque 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/informa-tion 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 cel-lars (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.lednicko-valticky-areal.cz), Valtice Chateau – the chateau cellar – exposition, tour (May/June: Sat–Sun; July/August: Tue-Sun) – Wine Salon of the Czech Repub-lic - 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.propastmaco-cha. cz) – the largest gorge in Central Europe – www.moravskykras.net

2nd day: Černá Hora Brewery – Beer Pilgrimage – beer festival (10,000 visi-tors), 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

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

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To experience the taste of Moravian and Silesian beer and spiritsunique buckwheat mill, spirits and miniature breweries · all year round

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

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 earsŠtramberské uši – Štramberk · 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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More than just Olomoucké tvarůžky and other Moravian cheeses

Pod Loštickým nebem (Under the Sky of Loštice) – fes-tival 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 GreenTree 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 pro-gramme, competitions, Museum of Olomoucké tvarůžky (www.tvaruzky.cz), specialties – restaurant U Coufalů – www.ucoufalu.cz.

Miniature breweries –a different beer experiencespecial 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)

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

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From Kroměříž to Uherské Hradiště – in search of wineWine festival and the TOP wine of Moravian Slovakia – Polešovice· Saturday – beginning of September/annually

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.arci-biskupskesklepy.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

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 cel-lar 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

Mastery of the baker’s craft tradition, Wallachian bars and beer productionBakers’ 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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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

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 table-spoonfuls 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, mol-ten butter, a pinch of salt, the rest of the warm milk, (or, especially near Karviná,

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 tvarůžkyin beer brine Olomouc region250g olomoucké tvarůžky, 1 teaspoon-ful 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, pep-per, 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).

RecipesTRAdITIONAL