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Although since our first visit to the GrillRestaurant in nent. A new team is working at the restaurant, the
Břeclav there was not much water flowing through chef and the chef are young, ambitious people who
the Dyje River, we visited this operation for the se- are not afraid to experiment and putting their new
cond time after the agreement with the owner. This ideas in full support of their boss. A good example of
nice booth gastronomy and relaxation will provide such an experiment is the aforementioned red beet
you with experiences for all senses. Before the en- tartar, which visually resembles a finely ground beef
trance to the restaurant, this once did not miss (in doll and, along with the goat‘s cheese pile from a
our first article already mentioned) a funky flower local supplier, a baguette baked in its own kitchen is
decoration, which is for every incoming visitor un- served on a granite stone tray. They also brought us
mistakable. After welcoming with the owner, we sta- Czech classics - traditional goulash with dumplings,
yed in an informal conversation, where we learned a which was spicyly flavored and tastefully balanced.
lot of things, such as how the idea of making a red- The rich feast of the grill, grilled with grilled vege-
-tart tartare was made, it was also funny to listen to tables, left us in no doubt about the intention not
the „whims“ of some customers and the various ways to let their guests leave before their stomachs are
to deal with this problem diplomatically. Well, that, filled. The medium rare meat was juicy and tasty, in
too, is one of the toughest craftsmanship in which one word - a great bastion. We definitely recommend
the „our customer, our lord“ wing saying goes twi- a visit to this establishment, which also includes a
ce. We tasted homemade lemonades that were fresh pleasant terrace with the possibility of playing for
and very tasty. Thirst came across a strong oppo- children.

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