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“Our signature dish at Piano Nobile in Chateau Mcely has a fascinating story. It’s inspired by a family recipe from our co-founder Jim Cusumano’s mother’s cookbook. The star of this dish is Icelandic wild cod — a fish with a delicate yet distinct flavor. The magic lies in carefully selected ingredients and a unique preparation method. Everything happens in one pan, where flavors gradually develop into perfect harmony. This cooking technique allows all ingredients to enrich each other, creating a complex taste experience.”
— Jan Štěrba
“For many years, our signature dish has been octopus, known for its distinctive meat texture. A special marinade gives it a unique tenderness. We’ve been serving it with seasonal variations for a decade, carefully selecting suppliers to ensure consistent quality for our guests.”
— Tomáš Mrvík
“This is my favorite dish. I combine organic chicken with truffle, broccoli, and young celery and complement them a truffle jus. I draw inspiration from my internships at Michelin-starred restaurants and bring their innovation and passion to our dishes at Savoya, creating extraordinary culinary experiences.”
— Michal Húsek
“My signature dish for Alcron features bryndza cheese from a small farm in Zázrivá, a small town which lies at the foot of the Tatra Mountains. We prepare it into a creamy consistency, freeze it in molds, and then coat it with white chocolate. We serve it with marinated red onion gel, apricot puree, parsley oil, roasted hazelnuts, leek ash, and homemade brioche. Simply delicious.”
— Richard Bielik
“My top dish from our menu is a seaweed tartalette filled with Hamachi tartare. We lightly glaze the fish with shellfish broth and garnish it with fresh herbs and edible flowers. We serve it on a special plate that we designed and made ourselves. We intentionally added
5 grams of plastic to each plate — this corresponds to the amount of microplastics an average person consumes in a week if they regularly eat fish and seafood. Through this unusual approach, we aim to highlight the alarming issue of ocean plastic pollution. We also include a bilingual card with the dish, explaining not only its ingredients but also its deeper meaning and message about protecting our oceans.”
— Jan Horák
“My favorite dish is based on Benedetto Cavalieri spaghetti and Sicilian gambero rosso shrimp. The foundation is an intense shrimp bisque complemented by sweet black garlic and a slightly tangy zucchini sauce. We drizzle the raw shrimp with olive oil and season them with lemon zest, salt, and fresh Kampot pepper.”
— Marco Giampaoli
“This dish showcases the finest ingredients from Naples, my hometown. We use tomatoes flavored with citrus from the Amalfi coast, smoked ricotta that adds a taste of the countryside, and a mozzarella sauce from Campania. The dish is crowned with house-made grilled oregano, reminiscent of pizza flavor.”
— Aniello Turco
“I love lamb chops. We prepare them using the sous-vide method and serve them with a crispy croquette, pea puree, and artichokes. Add a glass of red wine with for a perfect experience. We use only high-quality ingredients, including renowned German lamb known for its full flavor.”
— Pavel Sapík
“One of our most popular dishes is grilled prawns with seasonal vegetables. We serve them with crispy fennel in a citrus-port wine marinade and romesco sauce made from roasted peppers, saffron, and almonds. Everything is seasoned with citrus and herb oil. They’re perfect on their own or as part of our tasting menu.”
— Jaromír Hlavsa
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