Lower Moravia: love at first bite in every season

Plan your trip based on where you feel comfortable? It makes sense in Lower Moravia. A walk under Králický Sněžník will pleasantly whet your appetite, and you can easily stay at the table a little longer. Two local premium restaurants combine honest culinary craftsmanship and respect for ingredients. Each offers a different atmosphere and its own reason to return.

Coltsfoot and the taste of the season

Podbělka is located in the Vista Wellness Hotel. Its cuisine is based on Czech classics, presented in a modern way, and the menu is based on the season. The main menu changes twice a year to serve fresh produce from nearby farms and fields. The chefs give all ingredients space to stand out, carefully choosing methods that enhance their natural flavor.

The Podbělka restaurant and the whole of Lower Moravia are based on a close relationship with the region. This is reflected, for example, in the cooperation with a farm in nearby Heřmanice. Its dairy products and honey are familiar to guests from hotel breakfasts, and the ingredients from there are also used in Podbělka. It is precisely this connection that gives a mountain stay another pleasant dimension: you can get to know the surrounding landscape through the flavors on your plate.

And the specialty you can't leave without? Rabbit schnitzel, the star of the current menu. The meat is first marinated in buttermilk, then slowly fried in clarified butter. It is accompanied on the plate by rabbit jus, i.e. meat juice, fresh cucumber salad and baked potatoes. The well-known dish is thus given the care that makes it worth going out into the countryside and choosing the Podbělka restaurant in the Vista hotel for lunch. It is excellent. You can also find reviews in the premium gastronomic guide Gault & Millau.

Venison is perfect for autumn

In addition to the permanent menu, Podbělka also has its own culinary calendar. Almost every month you will find a special offer here. On some days you can find Italian or Mexican specialties on the menu, and from September 28 to October 4, 2026, the focus will be on venison. If you like to combine an autumn trip with discovering seasonal flavors, this week is worth booking in Lower Moravia.

Marcelka with an open kitchen and the smell of fire

The second tip, just a few meters away, is the Marcelka restaurant right at the end of the ski slope, at the lower station of the chairlift. A recent renovation has given it a modern, airy interior with natural materials, plenty of daylight, a truly divine view and a beautiful, spacious terrace. The atmosphere of the interior is completed by a variable light ceiling. But the most attention-grabbing feature is the open kitchen: guests can watch the chefs at work and look forward to the result during preparation.

The heart of the kitchen is a charcoal grill. The fire here is a symbol of a return to simple, honest cooking, in which the quality of the ingredients and the precision of the processing are decisive. Marcelka's distinctive specialty is also dill soup. It is not ordinary - the base of the sauce is cream, butter, a strong reduction from beef bones and fresh dill. The chefs serve it with smoked beef pastrami, the preparation of which requires time and patience. The smoky and spicy notes of the meat give the familiar taste an unexpected accompaniment. You will remember such dill soup from the mountains.

The Marcelka experience also includes a well-coordinated service that listens to the guests' wishes and follows up with the open kitchen team. Whether you choose to sit under the ski slope at Marcelka or the seasonal menu at the hotel's Podbělka, you will enjoy good food on your next visit to Dolní Morava. Perhaps with a good glass of wine and then an hour in the local wellness center MELORI aqua & spa.