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Our menu

The restaurant at Dvůr Hoffmeister is where Czech and French cuisine meet, rooted in seasonal ingredients and culinary tradition. Our menu changes with the seasons — every plate reflects the best of what nature has to offer.

The kitchen is led by head chef Karel Rosenheim, who has shaped the gastronomic identity of Dvůr Hoffmeister since 2022. His approach combines bold flavours, quality ingredients, and creative presentation. The restaurant is managed by Ada Hoffmeisterová, a graduate of the École Hôtelière de Lausanne and the third generation of the Hoffmeister family.

Below you will find our full offering — from the weekday business lunch through our seasonal carte to special events.

Opening hours: daily 12:00–22:00 (kitchen until 21:30). Reservations: +420 604 14 24 38 | info@dvur-hoffmeister.cz

Book a table
Business Lunch — Monday–Friday, 12:00–15:00

Every working day we offer a set lunch menu — choose from three courses at a fixed price.

In preparation…
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2 courses (starter + main or main + dessert) 495,-
3 courses 595,-
Weekly Specials — starting 20 March

A rotating weekly offer that complements our seasonal menu. Updated every Friday, valid Fri 17:00 – Fri 12:00.

Starter

Classic tartare, confit yolk and lard toast (1,3,7,10) 265,-

Main courses

Grilled fish of the day and black risotto (4,7,9) 445,-
Veal rib-eye, fries, leaf salad and demi glace sauce (7,9) 595,-
Duck roulade, crackling pancakes, cabbage and caraway sauce (1,3,7,9) 425,-
Classic tartare, confit yolk and lard toast (1,3,7,10) 395,-

Desserts

Pumpkin crème brûlée (3,7) 245,-
Seasonal Menu — à la Carte

Spring Menu

Current seasonal carte — valid from 16th March.

Starters

Piglet meat jelly, bacon crumbs, horseradish mustard, pickled vegetables and beer bread (1,3,7,9,10) 245,-
Croquette of smoked carp, sorrel, radish, blackberries and red cabbage mayonnaise (1,3,4,7,8,9) 265,-
Duck ravioli, stuffed morels, brown butter cream and sage sauce (1,3,7,9) 285,-
Gnocchi with sheep cheese, buckwheat and walnut sauce (1,3,7,8,9) (V) 265,-
Chef’s plate — variation of six mini appetizers by the chef — for 2 people 525,-

Soups

Chicken broth, liver croquette, vegetables, lovage and roasted garlic aioli (1,3,7,9) 165,-
Onion soup (1,7,9) (V) 185,-

Main courses

Fish of the day — see weekly specials
Veal hanger steak, potato terrine, asparagus ragout and hollandaise sauce (3,7,9) 595,-
+ extra grilled slice of foie gras 80 g 299,-
Beef heel of round, corn cream, glazed vegetables and rosemary sauce (7,9) 425,-
Pork chop, creamy groats, spring onion and morel sauce (1,7,9) 445,-
Roulade of guinea fowl, semolina gnocchi, broccoli and roasted pepper sauce (1,3,7,9) 395,-
Rabbit leg, herb spätzle, smoked bacon, kohlrabi and tarragon sauce (1,3,7,9) 425,-
Veal schnitzel with light potato salad and lemon (1,3,10) 425,-
“Svíčková” — Veal roulade in creamy vegetable sauce with variation of dumplings, wild cranberries and whipped cream (1,3,7,9,10) 425,-
Chive risotto, hazelnuts and cow’s cheese (7,8,9) (V) 365,-

Desserts

Rhubarb dumplings, strawberries, vanilla and basil (1,3,7) 245,-
Chocolate variation (3,7,8) 265,-
Variation of sorbets with Prosecco 215,-

Cheeses, charcuterie and bread

French farm cheeses — selection by Mr. Hoffmeister with almond fig bread (1,7,8) 385,-
Assortment of charcuterie, cornichons and pickled onions 365,-
Homemade pastries with whipped cheese (1,3,7) — for 2 people 75,-
3-Course Degustation Menu by Karel Rosenheim — 720,-

Chicken broth, liver croquette, vegetables, lovage and roasted garlic aioli (1,3,7,9)
or
Piglet meat jelly, bacon crumbs, horseradish mustard, pickled vegetables and beer bread (1,3,7,9,10)
***
Beef heel of round, corn cream, glazed vegetables and rosemary sauce (7,9)
or
Pork chop, creamy groats, spring onion and morel sauce (1,7,9)
***
Rhubarb dumplings, strawberries, vanilla and basil (1,3,7)

Degustation menu 720,-
Wine pairing 590,-
5-Course Degustation Menu by Karel Rosenheim — 1,090,-

Croquette of smoked carp, sorrel, radish, blackberries and red cabbage mayonnaise (1,3,4,7,8,9)
or
Duck ravioli, stuffed morels, brown butter cream and sage sauce (1,3,7,9)
***
Chicken broth, liver croquette, vegetables, lovage and roasted garlic aioli (1,3,7,9)
or
Onion soup (1,7,9) (V)
***
Fish of the day
as per daily offer
***
Veal hanger steak, potato terrine, asparagus ragout and hollandaise sauce (3,7,9)
or
Roulade of guinea fowl, semolina gnocchi, broccoli and roasted pepper sauce (1,3,7,9)
or
Rabbit leg, herb spätzle, smoked bacon, kohlrabi and tarragon sauce (1,3,7,9)
***
Chocolate variation (3,7,8)

Degustation menu 1,090,-
Wine pairing 750,-
Vegetarian Degustation Menu by Karel Rosenheim — 750,-

Onion soup (1,7,9) (V)
or
Gnocchi with sheep cheese, buckwheat and walnut sauce (1,3,7,8,9) (V)
***
Chive risotto, hazelnuts and cow’s cheese (7,8,9) (V)
***
Rhubarb dumplings, strawberries, vanilla and basil (1,3,7)
or
Chocolate variation (3,7,8)

Degustation menu 750,-
Wine pairing 530,-
Easter Menu — starting 3rd April 2026

A festive Easter feast in the spirit of spring. A special menu by head chef Karel Rosenheim.

Soups

Smoked meat broth, groat dumplings with marrow, nettles and lovage (1,3,7,9) 145,-
Spinach cream, marinated egg and saffron aioli (1,3,7,9) (V) 145,-

Starters

Variations of smoked trout, sorrel, radishes, red cabbage mayonnaise and blackberries (3,4,7) 265,-
Quail galantine, watercress, chervil pesto, chicory and gougères (1,3,7,9) 245,-

Main courses

Lamb meatloaf with egg, chickpeas, grilled spring onions and demi-glace sauce (1,3,7,9) 425,-
Grilled pike perch, parsley groats and marrow (1,4,7,9) 425,-
Rabbit roulade, potato gnocchi, spinach, smoked bacon and tarragon sauce (1,3,7,9) 395,-
Parsley barley risotto, marinated egg, sour cream and almonds (1,3,7,8,9) (V) 385,-

Desserts

Kaiserschmarrn with candied fruit and nougatine ice cream (1,3,7,8) 245,-

Reserve your table at +420 604 14 24 38.

Book a table
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