The Entrée restaurant is located in Olomouc in the Theatre Hotel, which is part of the Hodolany Resort. The Chef literally transforms lunch or dinner into a theatrical performance. Actors have been replaced by cooks, and theatrical props by seasonal ingredients. Upon arrival, you will be seated by the friendly staff. We tried a five-course tasting menu, a printed “mini version” of which you can keep as a souvenir. To start, we were served a bun filled with pork belly, accompanied by pickled cabbage and cottage cheese served in small pots. This was followed by smoked carrots with horseradish, mustard, and sea buckthorn – an amuse bouche that was pleasing to both the eye and the taste buds. The course that was not quite refined in terms of taste consisted of sous-vide prepared venison accompanied by unusual risotto (miso, mushrooms, and foie gras). On the other hand, the juicy, refreshing and slightly sweet goulash soup complemented with jelly fungus, bell peppers, and raisins offered surprising flavor combinations. The duck breast with a perfect crispy crust accompanied by a delicious Jerusalem artichoke purée with apples is a very traditional staple of tasting menus. The dessert in the form of a flower made of baked tea foam and sesame snail with baked grapefruit was delicious.
