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Near the border crossing Makov, there is the hotel Bauer The basis is in traditional Czech cuisine, we like to use seasonal
Bila, which is a popular place for stay and active relaxati- ingredients.
on in the Moravian-Silesian region. Part of the hotel with
rich opportunities for year-round sports is also its own Do you have a tip for your specialty?
hotel restaurant, which we had the opportunity to visit. Cabbage, fresh cabbage and white beans soup.

The completely new design of the restaurant is modern What are you trying to differentiate from your compe-
yet cozy. The view of the dense forest in the immediate tition?
vicinity of the hotel attracts its customers for a closer We try our best to do our services regardless of our competition.
acquaintance. We were very interested in the menu whe-
re every customer can find it. There are also regional spe- What is your opinion on the quality of the gastronomic
cialties of Moravian-Silesian cuisine. The offer is rich and services provided in your region?
varied, but not unnecessarily extensive. Beskydy is famous for its generosity to its guests and dishes
according to traditional recipes. There are a number of hotels
Our visit to the restaurant of the Hotel Bauer Bila was also and restaurants in the region that provide a high level of service
an opportunity to ask a few questions to the company based on the concept.
management.
Your hotel is open all year round in an attractive natural
Please tell us about the history of Hotel Bauer - Bílá. setting environment. Which points of interest would you
recommend to your customers?
How many people take care of the operation of the hotel Beskydy offers beautiful places, in the immediate vicinity of the
and how many work in the restaurant? hotel are three quality slopes, in the summer months an ama-
We employ approximately 40 employees all year round, supp- zing summer park for children with interesting animation pro-
lementing the summer and winter season with temporary wor- grams.
kers.
Thank you for the interview and we wish you many
What gastronomy style do you prefer in your restau- happy customers.
rant?

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