November 3, 2026
St. Martin’s Day is approaching, bringing with it one of the most eagerly anticipated culinary traditions of autumn. Restaurants across Czechia are preparing special St. Martin’s menus featuring traditional roast goose, kaldoun (a rich poultry soup) and a variety of takes on classic Czech side dishes.
Some stay true to time-honoured family recipes, while others draw inspiration from regional traditions or bring their own interpretation of Czech cuisine to the table. We have selected five restaurants where you can enjoy St. Martin’s goose this year.
Fairko | Brno
At Fairko in Brno, tradition takes centre stage. As the team themselves say, goose simply tastes best when prepared the classic way. Their St. Martin’s menu therefore features confit goose leg with red and white cabbage and two types of dumplings, alongside goose pâté with pear chutney and a thyme-braided bread roll, and traditional goose kaldoun with giblets, vegetables and homemade wide noodles. For dessert, guests can enjoy Ještě jednu plum ice cream served with torn lokše (traditional potato flatbread), vanilla espuma and granola. The dishes are available either as a complete tasting menu or individually, from 11 to 15 November, or while stocks last.
Resort Hvozd | Krompach
At Resort Hvozd, the St. Martin’s menu takes inspiration from the surrounding landscape. The traditions of the Lusatian Mountains and the Podještědí region are reflected in ingredients and dishes typical of this borderland area. Traditional roast St. Martin’s goose is accompanied by sejkory, regional potato flatbreads also known as lokše, along with chlupaté knedlíky (rustic grated-potato dumplings), potato dumpling rolls, and red and white cabbage with autumn apples from the Lusatian Mountains.The meal also includes a delicate goose pâté served with pear chutney and homemade braided bread. The St. Martin’s menu is available from 10 to 15 November.
Na Čechách | Lačnov
The St. Martin’s menu at Na Čechách celebrates autumn, traditional Czech flavours and honest culinary craftsmanship. Drawing on family recipes, the kitchen combines time-honoured traditions with a contemporary approach and ingredients characteristic of the Vysočina region. Alongside traditional roast goose, the restaurant also caters to guests who prefer plant-based cuisine. In fact, a vegan alternative to goose has been part of the menu since the restaurant first opened. Far from being a recent addition or a response to current trends, it reflects the restaurant’s long-standing philosophy of embracing different dietary preferences. The St. Martin’s menu is available from 13 to 15 November.
Na Stodolci | Chřibská
St. Martin’s goose has been a tradition at Na Stodolci for more than twenty years. Over time, the restaurant has established a relationship with a local breeder who supplies pasture-raised geese specifically for the occasion. Everything else is prepared in-house. The St. Martin’s menu begins with goose liver pâté and traditional goose kaldoun, followed by a quarter of roast goose with apples. To finish, guests can enjoy a small plum dumpling coated in poppy seeds and a traditional St. Martin’s crescent pastry filled with nuts. The goose is traditionally paired with young St. Martin’s wines from Malý Vinař, the winery of Hana and František Mádl in Velké Bílovice. Guests can also sample young wines from the Mělník region, produced by Kraus and Školní statek Mělník. The St. Martin’s menu is available from 11 to 22 November.
Jítravský Dvorec | Jítrava
At Jítravský Dvorec, a traditional St. Martin’s goose feast can easily become part of a full-day getaway. In addition to the restaurant, the property offers wellness facilities and an equestrian centre, allowing guests to extend their visit with other activities. The St. Martin’s menu, available from 11 to 15 November, features a selection of seasonal dishes. Guests can start with goose kaldoun with liver dumplings and homemade noodles, torn salad leaves with smoked goose breast, or duck breast served with parsnip purée and truffle sauce. The highlight of the menu is traditional roast goose, accompanied by red cabbage with sour cherries and red wine, white cabbage with apples, potato dumplings, Carlsbad-style bread dumplings and lokše potato flatbreads. For a sweet finish, the restaurant offers baked apples with star anise and cinnamon, caramel espuma and green apple sorbet.
