Operation of a hotel restaurant with a garden. Offering lunch menu.

Operation of the hotel restaurant.

We operate a restaurant with a capacity of 100 seats. We serve cold and hot Czech cuisine, alcoholic and non-alcoholic drinks. Possibility of organizing social events.

Operation of a restaurant with a capacity of 70 seats and barbecue on the summer terrace. We offer a wide range of dishes including venison or home-made slaughter. We organize weddings and social events.

We offer Czech and international cuisine. There are 80 to 100 seats at the table, for various meetings a lounge for 30 to 40 people and a lounge for 8 people, as well as a conference center for up to 200 people.

We operate a hotel restaurant offering a daily menu. The restaurant is used for birthday parties, anniversaries, graduations or graduation, for corporate parties and various events. The space offers space for 200 guests. In winter we organize evenings with live music and discos.

We operate a hotel restaurant.

The conference centre has an accommodation capacity of 166 beds in both hotel and log cabins. The hotel bar is open seasonally(must always be checked), has a large hall with a capacity of 100 seats and a beautiful covered terrace. The premises can be used for banquets, corporate meetings, celebrations or weddings.

We pride ourselves on a high level of gastronomy with an emphasis on regional cuisine in a modern concept and the use of local ingredients. The capacity of the restaurant is 100 seats. There is also a café with a reading corner.

We run a restaurant. The dishes are prepared from fresh and local ingredients. We offer the possibility of organizing wedding receptions including ceremonies, family celebrations and corporate events.

We operate a Wallachian restaurant offering hot and cold cuisine, alcoholic and non-alcoholic drinks.

In our resort you have several options for refreshments during the day and night. Breakfast, lunch and dinner are prepared in our dining room. For visitors to our complex we have a selection of soups and ready-made meals in the hut and in the bar in the main building.

Restaurant Operation.

Operation of an experiential restaurant with wine tasting assisted by a sommelier. Possibility of organizing social events.