ESSENS Restaurant is located in the heart of South Moravia, right in the Chateau de Frontière / Border Chateau building, part of the UNESCO World Heritage Site of the Lednice-Valtice Complex.
We offer our guests an eight-course tasting menu, which can be ordered in a shortened four or two course version. We are trying to source exclusively Czech and regional raw ingredients, some of which are grown on our premises.
The aim of ESSENS Restaurant is to appeal to those customers who are looking for a gastronomic experience, who want more than just a simple meal, but also to awaken the most delicious taste buds to inspire pleasant feelings. The extraordinary gastronomic experience adds to the picturesque and peaceful environment of the castle.
We focus most on the quality and seasonality of raw ingredients, because without good and high-quality raw ingredients, it is not possible to produce a tasty meal. We regularly search for local farmers and producers so that we can establish cooperation with them.
We are convinced that we are doing our best to serve our diners the best possible ingredients not only sourced locally but also grown within the castle grounds.
ESSENS Restaurant Chef Otto Vašák started his professional career in Prague, where he got a job opportunity straight after school, in the Ambiente restaurant group.
Subsequently, he moved to the position of sous chef working for Riccarda Lucque´s company - La Bottega Bistroteka.
A huge challenge was the opportunity to work at La Degustation Boheme Bourgeoise restaurant, awarded with one Michellin star, where he spent almost three years under the direction of Chef Oldrich Sahajdad.
David Viktorin began working in 1999 at the U Kastelána restaurant in Brno.
Under the guidance of Michal Göth and Jiří Nedorostka, he began to mature professionally and to grow.
The following year he worked as a chef at the Valoria restaurant in Brno. He then went on to become a chef at the renowned Borgo Agnes restaurant in Brno where he remained for three years.
It can always be better
Three hands are a condition, wings are an advantage
Life is not what we have, but what we want
It has already began.....
Vít Bayer began his work experience in England starting at the Angler Restaurant awarded one Michellin star.
He then accepted the offer to work in a French restaurant Pavillon Ledoyen in Paris, which boasts three Michellin stars. Another foreign experience was in Italy, once again in a Michellin-starred restaurant, La Rucola.
Jiří Nedorostek trained in the cookery skills at Brno Restaurant U Kastelána, where he worked for almost ten years. His journey then took him to
Gordon Ramsay in England and then he moved to Japan for four years.
After his return, he was appointed a sous chef at the Brno restaurant Koishi, where he worked for five years and where he became a specialist in desserts.