In January 2025, the business moved to the newly built Vydrica. Dishes come and go from the menu continuously. Depending on the season, the availability of local ingredients and the imagination of chef Jakub Röder. Every week there is a change, which is good for both customers and the kitchen, it maintains the same dynamics. Their lunch menu is relatively short, but dynamic, with the majority of them being vegetarian and pescetarian dishes. Outside of the main seasons, they also use their own stocks - various preserved, dried or fermented ingredients. It is typical for them to always have at least one dish with truffles. During the evening service, they have switched to a seven-course tasting menu, which can be paired with two types of wine or with a non-alcoholic service. Sommelier Matej Demčák will introduce the wines to you and always add some information that you will not find out elsewhere.
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