The Best Places to Eat Near Chapelle, by the Record
-
-
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.
-
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.
-
Rank 4. U Štěpána
Czech Eastern European
A farmhouse restaurant outside Pilsen that raises its own cattle, which means the beef on your plate was living nearby not long ago. The menu leans into that fact with dishes like beef ribs and braised tongue, all done in a straightforward Czech style. The room is properly rustic, the terrace in summer is surrounded by greenery, and there is a campsite if you decide the rural quiet suits you for longer than one meal.
-
Rank 5. 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.
-
The Wiener schnitzel comes with fried potatoes and cranberries, which tells you most of what you need to know: this is a German restaurant in Bavaria that takes its classics seriously. Clean lines and warm natural tones keep things modern without trying too hard, and the service hits that sweet spot of attentive without hovering. A Michelin Bib Gourmand, it also runs a tidy set menu alongside the à la carte for anyone who likes decisions made for them.
-
A family-run country inn in rural Bavaria where the cooking follows the seasons and the host makes you feel like a known quantity from the first minute. The chef's menu leans into regional classics with enough imagination to keep things interesting, pike-perch sausage with creamed sauerkraut, venison with black walnut sauce and cranberries. Two set menus anchor the kitchen, but individual courses can be ordered à la carte.
-
Rank 8. Na Spilce
Czech Eastern European
Sitting inside the Pilsner Urquell brewery, this Czech restaurant occupies a vaulted cellar where the decor splits the difference between rustic and modern, with a sculptural service station anchoring the room. The menu runs from traditional beer-hall plates to more considered regional cooking, all of it built around local ingredients. The beer pairing, naturally, requires no deliberation whatsoever.