Restaurant ****

We provide our guests and visitors with high quality and a little something extra. The standard menu is, in itself, exceptional and offers a combination of attractive flavours and fragrances. This menu is enriched by seasonal cuisine. Every month you can expect special offers of dishes prepared from fresh seasonal ingredients. Our leading gastronomic experts prepare delicacies for all possible occasions, such as company events, seminars, receptions, family celebrations, and weddings


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Restaurant ****

Motto: Quality ingredients create and fair preparation underlines the story of delicacies.

The GRUND RESORT hotel was created to offer a high quality and unusual environment in a modern designer restaurant,with first-class service and outstanding gastronomy.

Our team of culinary experts with vast experience is looking forward to introducing your taste buds to places where everything is fresh and delicious. Extravagant and original dishes prepared from carefully selected top-quality ingredients will enchant at first sight. Then they will become an unforgettable experience.

Opening hours

Restaurant ****

Mo - Su 11.30 am – 12.00 pm

Lobby bar and club

Mo - Su 11.30 am – 12.00 pm



MenuMore details

Starters

Veal liver pâté wrapped in pancetta,
Veal liver pâté wrapped in pancetta, served with a homemade bun and onion marmalade
165 Czk
Lightly roasted veal with tuna
Lightly roasted veal with tuna remoulade and capers, served with a homemade bun
165 Czk
Marinated salmon with dill dip and herb baguette
Marinated salmon with dill dip and herb baguette
165 Czk

Salads + wellness dishes

Tuna steak served on Romaine lettuce
Tuna steak served on Romaine lettuce, with Grenaille potatoes, green beans, boiled eggs and cherry tomatoes
295 Czk
Roasted Mediterranean vegetable salad
Roasted Mediterranean vegetable salad with radicchio and beef maminha strips
235 Czk
Rucola salad with beetroot and balsamic vinagrette
Rucola salad with beetroot and balsamic vinagrette, with tofu marinated in wholegrain mustard
165 Czk
Vegetable ratatouille
Vegetable ratatouille au gratin with bechamel sauces
165 Czk

Soup

Poultry broth
Poultry broth with root vegetables and egg noodles
65 Czk
Creamy dill soup
Creamy dill soup with poached egg and wild mushrooms
65 Czk

Main courses

Beef maminha steak
Beef maminha steak served with rosemary Grenaille potatoes
295 Czk
Baked veal ribs
Baked veal ribs with fresh herbs, served with horseradish and homemade bread
295 Czk
Lamb shank
Lamb shank served with leaf spinach and almond croquettes
385 Czk
Zander fillet
Zander fillet baked in a sesame crust, served with beetroot purée
325 Czk
Veal schnitzels baked in clarified butter,
Veal schnitzels baked in clarified butter, served on a light potato salad with French mustard and roasted red onions with bacon
298 Czk
Chicken Suprême
Chicken Suprême served with pea purée and fresh mint
235 Czk
Medium rare roast duck breast
Medium rare roast duck breast served with creamy cabbage and bacon
295 Czk
Pork loin fillet with creamy wild mushroom sauce
Pork loin fillet with creamy wild mushroom sauce and mashed potatoes
265 Czk
Wild boar steak served with pepper sauce
Wild boar steak served with pepper sauce and potato puré
360 Czk
Roast duck
Roast duck served with steamed gingerbread red cabbage and a variety of Bohemian dumplings
220 Czk
Egg pasta
Egg pasta with chicken, broccoli and mascarpone
205 Czk
Portobello mushrooms
Portobello mushrooms au gratin with tomato salsa and mozzarella, served with roasted Grenaille potatoes
255 Czk

Desserts

Blueberry cheesecake
Blueberry cheesecake with fresh blueberries marinated in red wine
125 Czk
Sacher cake with whipped cream
125 Czk
Raspberry creme brulée
95 Czk