In honour of Jakub Krčín, the cuisine on offer is in particular based on dishes from fresh freshwater and sea fish. Guests can choose roast fillet of carp with caraway seed or vacuum cooked fillet of pike-perch with saffron risotto and milk froth or gilt-head sea bream in a sesame seed crust. But the head chef has also thought of guests looking for Czech classics such as South Bohemian Kulajda, confit duck leg or pancakes with blueberry sauce.