Deep in the forests of Český les (the Bohemian Forest) you will find Resort Český les and, within it, the restaurant Hvozd. The kitchen here is now headed by chef Radek Kotlán, who brings twenty years of experience from leading hotels in the Czech Republic, Austria and Germany. His vision is a cuisine firmly rooted in its own region, built on seasonal and local ingredients and served with lightness and a contemporary idea. Kotlán's first menu at Hvozd is a celebration of autumn. It rests on Czech produce, yet is not afraid of subtle detours. The highlights of the season are marinated salmon trout with a honey-mustard sauce and a hint of orange, roast venison with svíčková sauce, chicken roulade with ricotta and sun-dried tomatoes, veal schnitzel fried in butter with Bavarian potato salad, and pork tenderloin with chanterelle ragout.
