Výčep

Výčep offers “pub fine dining” made from high-quality regional ingredients with a modern twist. The menu includes a shorter lunch menu, while on weekends and in the evenings you can choose from a more extensive menu. Mushroom skewers grilled over an open fire, served with a fermented mushroom sauce, complemented by egg yolk, black pepper, and yeast, were stylishly served with a thoughtful combination of flavors. Black dill soup with duck hearts grilled over an open fire, fresh beetroot and currant salad, complemented by excellent local sourdough bread and smoked mayonnaise was simply delicious, as was the Black Angus tartare with cucumber, shallots, egg yolk, capers, and mustard. The perfect flavor was further enhanced by mushroom garum and grated fresh truffles. The smoked ribs from Přeštice pigs, which are smoked here and then grilled over an open fire, are also amazing. The vanilla and caramel cream puff with crunchy hazelnuts is the ideal finishing touch. Dalešice beer is available on tap in several varieties, and the wine list offers an interesting selection from domestic, Austrian, and German wineries. The service in the kitchen of Chef Jiří Hrachový lags slightly behind, but they are happy to advise and recommend wine pairing.