The Best Places to Eat Near Šupina a Šupinka, by the Record
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Rank 1. Šupina a Šupinka
Seafood
A fish restaurant inside the grounds of Třeboň's castle, where some of what ends up on the plate was recently swimming in the lake you can see from the terrace. The Michelin Bib Gourmand-listed menu leans heavily into carp, the regional staple, alongside lamb and game for anyone who needs convincing. Two linked rooms trade off by season: the elegant indoor Šupinka in winter, the simpler open-air Šupina when the weather allows.
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Rank 2. Zimmerl
Modern New American
Four tables, a name that translates roughly to "little room," and a 23-course tasting menu that runs four hours in a quiet corner of the Waldviertel. This intimate fine dining spot holds a Michelin star and runs French technique through local Austrian ingredients with a persistent Japanese lean. The room is dim and unhurried, and the kind of place you would expect only in a major city, which makes stumbling onto it here feel mildly surreal.
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A terrace spilling onto Žižkov Square is the summer argument for this sophisticated bistro inside a long-standing hotel in Tábor's medieval centre. The menu runs à la carte or four and six-course tasting menus, with a vegetarian route and a wallet-friendly lunch option keeping the format flexible. The kulajda mushroom soup has the kind of staying power that earns a Michelin Bib Gourmand. Old-world glamour, sensible prices.
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A bear sanctuary next door sets the tone for this bright, casual restaurant in the Waldviertel countryside, where the kitchen turns local, seasonal ingredients toward something a little more ambitious. The two set menus lean into the region without getting precious about it, and the room stays warm in winter when the fireplace goes. Five lodges sit down the hill if leaving feels like too much effort.
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Rank 6. Bergergut
Austrian
A farmhouse-style restaurant inside the hotel of the same name, out in the Austrian countryside where the silence is almost theatrical. The kitchen runs a different gear depending on the hour, from hearty midday tavern cooking to more polished evening plates built around carefully sourced regional ingredients. The veal from the Mühlviertel region shows up in several forms and makes a case for itself quietly, without any fuss.
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Jars of pickled vegetables, fermented mushrooms, and preserved everything line the walls of this regional seasonal restaurant, which takes a bit of finding but rewards the effort. The kitchen sources locally and does most of its own preserving, so the menu shifts with what the region is doing. Tables near the pass give a clear view into the kitchen, and the staff will talk you through the choices without making it a lecture.
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A sister runs the kitchen while her brother runs the inn, which is the kind of family arrangement that either works perfectly or ends in a lawsuit, and here it clearly works. This is a traditional Austrian gasthaus in the Upper Mühlviertel with a refined edge, serving seasonal regional cooking at lunch and, come evening, a four- or six-course menu alongside à la carte. The room is warm, the service genuinely welcoming, and the drive out is half the point.